Ingredients with Measurements:
- 1 cup tapioca pearls
- 2 cups water
- 1 can coconut milk (13.5 oz)
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/4 cup roasted peanuts, chopped
- 1/4 cup sesame seeds
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the tapioca pearls in cold water and drain.
2. In a pot, bring the water to a boil and add the tapioca pearls. Cook for 10-15 minutes or until the pearls are translucent and soft.
3. Drain the tapioca pearls and rinse them with cold water.
4. In a separate pot, bring the coconut milk, sugar, and salt to a boil.
5. Add the cooked tapioca pearls to the coconut milk mixture and stir well.
6. Cook for 5-10 minutes or until the mixture thickens.
7. Remove from heat and let it cool.
8. Toast the shredded coconut, peanuts, and sesame seeds in a pan until golden brown.
9. Serve the pudding in bowls and sprinkle the toasted coconut, peanuts, and sesame seeds on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 370
- Fat: 20g
- Carbohydrates: 45g
- Protein: 4g
- Fiber: 2g
- Sugar: 28g
Substitutions for ingredients:
- Instead of shredded coconut, you can use coconut flakes or desiccated coconut.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of sesame seeds, you can use chia seeds or flax seeds.
Variations:
- You can add sliced mango or banana on top of the pudding for extra sweetness.
- You can add pandan leaves to the coconut milk mixture for a fragrant flavor.
Tips and tricks:
- Rinse the tapioca pearls well to remove any excess starch.
- Stir the pudding constantly to prevent it from sticking to the bottom of the pot.
- Toast the coconut, peanuts, and sesame seeds separately to prevent burning.
Storage instructions:
- Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pudding in the microwave or on the stove with a splash of coconut milk to prevent it from drying out.
Presentation ideas:
- Serve the pudding in small bowls or cups.
- Garnish with fresh fruit or mint leaves.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Sesame seeds
- Fresh fruit
- Mint leaves
Pairings:
- Thai iced tea
- Green tea
- Coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the pudding is too thick, add more coconut milk or water to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the tapioca pearls thoroughly to avoid any digestive issues.
Food history:
- Khanom Khai Tao is a traditional Thai dessert that is commonly served during festivals and special occasions.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Toasty
Serving suggestions:
- Serve the pudding as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai