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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Toss the coconut and salt together in a small bowl; set aside. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	1	package	grated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pandan leaf	5		chopped	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
water	3	cups		0.0	0.0	0.0	0.0
tapioca pearl	1	package		102.03	25.2766	0.0542	0.0057
white sugar	1 1/2	cups		1161.0	299.94	0.0	0.0
tapioca flour	3	tablespoons		102.03	25.2766	0.0542	0.0057

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.