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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Chewy sweet tapioca flour combined with crispy fatty coconut flesh creates an irresistible dessert with coconut filling. Let’s get cooking with TasteVN right away!
Ingredients for Coconut-filled Tapioca Dessert Serves 2
Coconut flesh 50 gr Tapioca starch 120 gr Sugar 100 gr Salt 1/6 teaspoon Pandan leaves 1 bunch Shredded coconut 10 gr Dried coconut flakes 10 gr Coconut milk 50 ml Roasted sesame 20 gr
Ingredient Image
How to Make Coconut-filled Tapioca Dessert
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Chop the coconut
Cut the coconut flesh into small square pieces about 1cm.
Tip for quickly separating coconut flesh: Place the coconut in the freezer for 12 hours, then take it out and hit around the coconut with a hammer; the shell will gradually crack. At this point, carefully peel off the coconut shell to obtain the flesh without breaking it, unlike using a regular knife.
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Mixing the Dough
The tapioca flour is mixed well with 100ml of boiling water, then take the dough to the table and knead it thoroughly until it forms a smooth, elastic mass that no longer sticks to your hands.
Note: The water used to mix the dough must be boiling to ensure the dough cooks evenly and is smooth and elastic.
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Shaping the Cake
Divide the dough into several small portions and place the dough into a plastic bag, sealing it tightly to prevent it from drying out. Next, take one portion of the dough and roll it into a long cylinder, then cut it into small pieces, each about 5 grams. Repeat this process until all the dough is used.
After cutting the small pieces of dough, roll them into balls and flatten them, then take a piece of coconut filling and place it in the center of the dough piece, wrap it up, and roll it to form a nice round ball.
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Boil the tapioca
Place a pot of water on the stove, bring to a boil, add the tapioca and boil for 10 minutes from the time the water boils again, then turn off the heat. Cover the pot and let it sit for another 10 minutes for the tapioca to cook completely.
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Cook the dessert
In a pot, add 500ml of water, 100gr of sugar, pandan leaves, 1/6 teaspoon of salt, bring the water to a boil until the sugar is completely dissolved, then add the tapioca to cook together.
When the sugar water boils again, cook for an additional 5 minutes for the tapioca to absorb the sugar, then turn off the heat.
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Final product
Scoop the dessert into a bowl, sprinkle with shredded coconut, dried coconut flakes, coconut cream, and roasted sesame seeds to finish.
The tapioca dessert is chewy, sweet, with crispy and fatty coconut filling, extremely appealing. It’s best to eat the dessert while it’s still hot.
Tips for Successful Execution
- To successfully make this dessert, you should strictly follow the ingredient ratios as well as the procedures as instructed.
- After cooking, you should consume the dessert within the day. If you feel you can’t finish it, store it separately in a tightly sealed container in the refrigerator for 2-3 days. When eating, reheat it and then add coconut milk, sesame, grated coconut, and coconut flakes afterwards.
The dish glutinous rice dessert with coconut filling has a quite simple recipe, with very familiar ingredients that are incredibly delicious. Wish you success!
*Refer to images and recipes from the YouTube channel: Little Kitchen Corner
