East Timorese Coconut Tapioca Pudding

Ingredients

This East Timorese adaptation of the Vietnamese Chè replaces the traditional ingredients like mung beans and fruits with tapioca pearls, highlighting the local flavors and ingredients of East Timor. The use of pandan leaves adds a distinct aroma to the pudding, which is a common ingredient in East Timorese cuisine. We alse have the original recipe for Chè, so you can check it out.

• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 4 cups (946ml) coconut milk 4 cups (946ml) coconut milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• Toasted coconut flakes, for garnish (optional) Toasted coconut flakes, for garnish (optional)
• Ground cinnamon, for garnish (optional) Ground cinnamon, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 24g, 21g
• Carbohydrates (total, sugars): 44g, 28g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the tapioca pearls under cold water and soak them in water for 30 minutes.
2. 2.
   In a large saucepan, bring 4 cups of water to a boil. Drain the soaked tapioca pearls and add them to the boiling water. Cook for 10-15 minutes until the pearls turn translucent, stirring occasionally.
3. 3.
   In a separate saucepan, combine the coconut milk, sugar, and pandan leaves. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
4. 4.
   Reduce the heat to low and add the cooked tapioca pearls to the coconut milk mixture. Simmer for an additional 10 minutes, stirring occasionally.
5. 5.
   Remove the pandan leaves and discard them.
6. 6.
   Transfer the pudding to serving bowls and let it cool to room temperature.
7. 7.
   If desired, garnish with toasted coconut flakes and a sprinkle of ground cinnamon.
8. 8.
   Refrigerate for at least 2 hours before serving to allow the pudding to set.

Treat your ingredients with care...

• Tapioca pearls — Make sure to soak the tapioca pearls before cooking to ensure they cook evenly and have a pleasant texture.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with coconut cream.
• If you don't have pandan leaves, you can use vanilla extract as a substitute for flavoring.
• Adjust the sweetness by adding more or less sugar according to your preference.
• To enhance the flavor, you can toast the coconut flakes before garnishing the pudding.
• Serve the pudding chilled for a refreshing dessert experience.

Serving advice

Serve the East Timorese Coconut Tapioca Pudding chilled in individual bowls or glasses. It can be enjoyed as a standalone dessert or paired with a cup of hot tea for a delightful contrast of temperatures.

Presentation advice

To make the presentation more appealing, garnish the pudding with a sprinkle of toasted coconut flakes and a dusting of ground cinnamon. You can also serve it in decorative glassware or bowls for an elegant touch.