Tapioca with Sweet Fragrant
550g tapioca (ubi kayu, make a slit on the skin and soak for at least an hour. Peel skin and cut into small portions), ½ tsp salt, 3 pandan leaves (knotted), 150mL coconut milk, 60g Chek Hup Honey Rock Sugar
Sweet Fragrant Sauce:
65g Chek Hup Brown Sugar, 50mL water, 150mL coconut milk, ½ tsp salt
1 tbsp rice flour
Toasted sesame seeds as topping
- Place tapioca into a nonstick pot. Fill enough water to just cover the tapioca then add salt. Put in pandan leaves and Chek Hup Honey Rock Sugar. Cook to a boil over medium heat for about 10 minutes. Add coconut milk and continue to cook till tapioca is soft.
- For the sauce: Combine Chek Hup Brown Sugar, salt, water and coconut milk in a saucepan. Keep stirring until the sugar has dissolved. Simmer gently till bubbles appear. Adjust with a thickening.
- Arrange prepared tapioca on serving plates. Drizzle with sauce and sprinkle sesame seeds over.