Wednesday, May 5, 2010

Tapioca Pearl, Taro & Jackfruit Dessert

The tapioca pearl dessert is probably the most popular of Lao desserts. There are endless versions. For instance, you can use yam instead of taro; jackfruit is optional; tapioca pearl comes in different sizes and colours. This Lao dessert is probably similar to the Asian "bubble tea" since they both contain the tapioca pearl.

For a colour and crunch version of the tapioca pearl, the substitute the dessert with the water chestnut dumplings.

Dessert Recipe: Tapioca Pearl, & Taro Jackfruit Dessert
1 cup tapioca pearl
2 cups chopped taro or yam
½ teaspoon salt
1 cup sugar
1 cup fresh coconut milk
½ chopped jackfruit (optional)

Peel bark from taro and wash. Cut taro into bite size pieces. Bring 6 cups water to boil. Add tapioca pearl and boil for 15 minutes. Drain tapioca pearl in colander and rinse under running water. In a bowl, add tapioca pearl and 1/2 cup of cold water. In a pot, over high heat, add 2 cups water. Once water boils, add salt, sugar, taro, and coconut milk. Boil taro for 15 minutes. Turn heat off. Add tapioca pearl and chopped jack-fruit. Mix and serve warm or cold. When dessert thickens over time, serve with ice.

Tapioca Pearl is a common ingredient for Thai and Lao Dessert Recipes like the khao dome corn wrap dessert. Taro is a common ingredient for the khao dome - sticky rice in banana leaves.