Ingredients
8
8 servings
- •1 (8 ounce) package grated coconut
- •½ teaspoon salt
- •5 pandan leaves, chopped
- •¾ cup water
- •3 cups water
- •1 (6.5 ounce) package small tapioca pearls
- •1 ½ cups white sugar
- •3 tablespoons tapioca flour
Instructions
- Toss the coconut and salt together in a small bowl; set aside.
- Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
- Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
- Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.
Nutritional Facts
Per 8 servings
- Calories: 367
- Carbohydrate: 75g
- Fat: 8g
- Fiber: 3g
- Protein: 1g
- Sugar: 48g
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