Working from habitation together with hungry for something novel, I lately ripped opened upwards the package of tapioca pearls that nosotros bought from Minh Phat. I was attracted to their Froot Loopy colours, together with they reminded me of the multi-coloured noodley dessert, bubur cha cha, that nosotros made during our Malaysian cooking class. Lucky for me, I also had a tin cease of kokosnoot milk together with a tin cease of mango slices on manus for pudding power.
From there, I used this recipe from About.com every bit a unloose guide, boiling together with simmering the pearls together with allowing them to cool. Then I deviated a little, sweetening the kokosnoot milk with the canned mangos' syrup together with plonking inward some of the mango flesh for practiced measure.
This was fun to brand together with pretty fun to eat, too, though I didn't dear it with the same fervour every bit that bubur cha cha. I wonder if it's because I used the over-sized pearls; the tapioca's all texture together with (almost) no flavor together with mightiness live on to a greater extent than enjoyable inward smaller droplets with the sweetness syrup.
Are at that spot whatever tapioca pearl aficionados out there? I'd dear to know how you lot produce together with consume them at home.
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