this is really a simple dessert to make and delicious too. But i think the trick is that we have to choose a very nice tapioca because this doesnt really require baking or complicated cooking. I do not know how to pick a nice tapioca so each time i just get from the same lady from the market, whether it's tapioca or yam. She picked one that's its flesh is yellow..actually i cant really notice the difference before cooking as i dont cook tapioca often but it came out really tender.
Ingredients: ( from Oriental Cuisine mag)
600gm tapioca, peeled and cut into 3 inches length
sufficient water to cover
1 knotted pandan leaves
150ml coconut milk
50gm Gula Melaka, chopped
to thicken syrup
1/2 tbsp cornflour
1 tbsp water
a little salt
1.Soak tapioca in water covering tapioca 1 hour before cooking. Discard water.
2.Bring another pot of water to boil. Water must be covering tapioca. Boil tapioca for 20mins, do not cover lid.
3.After 20 mins, drain the water and add new water to the pot. Add sugar and bring to the boil, simmer uncovered for another 30mins until sugar dissolves and tapioca becomes tender and translucent.
4.Remove from heat.
5.Pour coconut syrup over tapioca when serve.