I saw this rare yellow Tapioca yesterday in the local market and couldn't resist the temptation. Straight away, the picture of Pengat (Malay traditional dessert) was playing in my mind.
My late father loved the way my Emak cooked her pengat which is very different to the common way of cooking it. She adds Gula Hangus (caramelised sugar) instead of using plain/palm sugar.
Some Fresh Tapioca - skinned & cut into big pieces
1 cup Sugar
1 cup water
a pinch of Salt
A pot of Coconut Milk
1 Screwpine leaf
1. Boil tapioca until tender.
2. In a separate pot, caramelised sugar until golden & add water.
Stir until it dissolved properly.
Add in coconut milk & screwpine leaf.
Stir until it almost boiling & add in tapioca.
Continue stirring until it softly boil & off fire immediately.
Tip: Do not boil too long or the coconut milk will curdle.
3. Serve warm.
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