When I saw this recipe at Indonesia Eats's blog, I knew I had to try it. It looked so pretty in hers as her colorful tapioca pearls retained its color when cooked. Mine the color seem to be disappeared during the cooking process. It only has a light tint of green but can't even see it from the pictures.
The reason I wanted to try it is because I have a packet of Korean green bean starch in my pantry and the rest of the ingredients.
This dessert received rave reviews from my hubby and daughters. They simply loved it. Just be careful when you stir in the green bean starch, make sure that it is dissolved completely and no lumps present. If you see lumps, don't scoop it into the mold to cool as it won't be edible. I let mine harden in the refrigerator and store it in the refrigerator as it is made of coconut milk. Anything made using coconut milk turns sour easily so remember to store it in the refrigerator.
I am submitting this dish to Indonesia Eats for her CSN store giveaway.
Recipe adapted from Indonesian Eats.
- 100 g colourful sago/tapioca pearls
- 50g Korean green bean starch
- 500ml coconut milk
- ¼ tsp. salt
- 90g sugar
Konnayaku jelly mold, or any mold you have
1. In a boiling water, add tapioca pearls and cook for 10 minutes and then off the heat, cover and let it sit for 15 minutes or until transparent and strain.
2. Dilute green bean starch with some parts of coconut milk and set aside.
3.Boil remaining coconut milk with salt, then add green bean starch mixture and stir. Add sugar, stirring until the sugar is dissolved. Add sago pearls, stir well and remove from heat.
4. Pour the mixture into molds. Leave to cool in the refrigerator. Unmould the cakes and serve.