Coconut tapioca pearls with puffed sticky rice, mango and coconut tamarind ice cream

Coconut tapioca pearls with puffed sticky rice, mango and coconut tamarind ice cream

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 ripe mango, peeled and sliced
flesh of 1 young coconut, chopped or sliced
Coconut tamarind ice cream

Puffed black and white sticky rice

Quantity Ingredient
2 teaspoons black sticky rice
2 teaspoons white sticky rice
vegetable oil, for pan-frying

Coconut tapioca pearls

Quantity Ingredient
50g tapioca pearls
200ml coconut cream
2 tablespoons sugar
1/2 teaspoon sea salt

Method

  1. To prepare the puffed sticky rice, put the black rice and white rice in two separate heatproof bowls. Cover with hot water and set aside to soak for 1 hour.
  2. Drain the black and white rice separately in a colander. Evenly spread the black rice along one side of a steamer tray, and the white rice on the other side of the tray so the colours don’t leach together. Steam the rice for 15 minutes.
  3. Transfer to a preheated 120ºC oven and dry for 30–40 minutes. Remove from the oven and leave to cool to room temperature.
  4. Fill a medium saucepan 2.5 cm deep with oil and heat until hot. Briefly fry the rice in small batches over medium–high heat, stirring to prevent browning — the rice will puff up quickly once placed in hot oil. Drain on paper towels, cool to room temperature and store in an airtight container.
  5. For the coconut tapioca pearls, bring 1 litre water to the boil in a small saucepan. Pour in the tapioca and cook for 5–10 minutes, or until plump and translucent. Strain, then cool under cold running water to stop the cooking process.
  6. Meanwhile, in another saucepan, mix together the coconut cream, sugar, salt and 100 ml water and bring to the boil.
  7. Stir the refreshed tapioca pearls into the coconut cream mixture and bring back to the boil. Take off the heat and cool to room temperature. The pearls will bloom further while cooling.
  8. To serve, spoon the coconut tapioca into deep bowls. Top with the mango slices, a generous sprinkle of the puffed sticky rice, the coconut flesh and a scoop of coconut tamarind ice cream.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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