Monday, March 23, 2009

Steamed Tapioca With Sugar And Coconut


I bought a couple of Tapioca tubers yesterday. I have not had them for a long time. Tapioca itself is pretty tasteless and starchy too. However, they are delicious with some sugar and grated coconut. Make sure you soak them with cold water for about 20 minutes and drain well before putting them in a steamer. Well, why not try steaming some tapioca?

Steamed Tapioca (Cassava) With Sugar And Coconut

Ingredients

2 Fresh Tapioca, cut into 3 inches in length
6 Tbsp Grated Coconut
3 Tbsp White Sugar
A pinch of Sea Salt

Method

Steam the tapioca on high heat for about 20 minutes or until they are fully cooked.

Mix the coconut with a pinch of salt and steam for about 2 minutes and cool completely.

To serve, arrange the tapioca in a small plate and top with some sugar and follow with the coconut. Serve immediately.

Author

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14 comments:

  1. wow, it has been so long I did not have this, perhaps since my childhood where we had tapioca grew wildly in my backyard.

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  2. This is really interesting and something I would have NEVER thought of!

    NAOmni

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  3. Wow- I remember visiting my family in Viet Nam for a couple months, not realizing how much I missed dairy until my aunts made this one warm April night. I walked by and smelled the cassava cooking, and dreamt of piles of mashed potatoes covered in butter, salt and pepper. When they covered it in sugar, I cringed, yearning for my number one savory comfort food. I was sad until I tasted it, and am happy to say that this is now one of my favorite sweet comfort foods. Thanks for the reminder.:)

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  4. Ive never seen tapioca like this, but now I want to try it!

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  5. A simple way to prepare it yet it taste so good!
    I like mine with brown sugar too! You try it before?

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  6. Here in Brazil we have the macaxeira (tapioca) peeled and cooked in salted water. Then, after it is cooled a bit, we have them with coffee and milk. Oh, sometimes we put some margarine on the tapioca and it melts.

    By the way, what we call "tapioca" here is a kind of large pancake made of manioc flower and with bits of coconut on it. It goes well with coffee and milk also (or cream).

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  7. @Ben and Suanne: Ha Ha! You should get some and steam it!

    @NAomi: Do try to make them, if you can get hold of fresh tapioca;)

    @khemasanine: I'm glad that you like cassava too and thanks for the comments:)

    @LK-Healthy Delicious: You should give it a go:)

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  8. @Allie: Well, I do like brown sugar, haven't tried it with tapioca though.. guess I'll have them with brown sugar next time and thanks for the tips!

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  9. Hi Allan Ribeiro, Great! I've learned something new and from you..very interesting on how other people from different countries cook their tapioca. Btw, thanks for commenting on my blog:)

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  10. It's such a lovely looking dessert--and it sounds delicious! I had never heard of using tapioca like this!

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  11. If you soak in coconut milk (the milky white one), not juice, it tastes better too.

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  12. @Cakespy: Thanks and you try make them;)

    @phuong: Sounds good to me and thanks:)

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  13. You definitely bring back my childhood memories; running around the neigborhood, trying to follow the sweet smell of this street food(well at least, that was back then...)!

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  14. Tapioca is a flavorless, colorless, odorless starch extracted from the root of the plant species Manihot esculenta. Cassava or manioc (Manihot esculenta) is what you are talking about. Also please note Cassava can not be eaten raw or under cooked as it contains cyanide. When cooked it is harmless. When serving to others I would advise people to carefully remove the stem that runs down the middle as it is unpleasant and in-eatable. Thanks for the lovely photos.

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