Can I use large tapioca pearls instead?
Yes, but cooking time will increase significantly. Small pearls are traditional for this type of pudding.
DESSERT
Cambodian Tapioca Pearl Pudding with Coconut Milk and Jackfruit
This delightful Cambodian dessert features chewy tapioca pearls simmered in rich coconut milk, sweetened with palm sugar, and studded with fragrant, tender jackfruit. It's a comforting and exotic treat, perfect for a light finish to any meal.
HOW TO MAKE IT
Let's cook.
01
Rinse the tapioca pearls under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents stickiness.
02
In a medium saucepan, bring 3 cups of water to a rolling boil over medium-high heat. Add the rinsed tapioca pearls and stir immediately to prevent sticking. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pearls are mostly translucent with only a tiny white dot in the center.
03
Drain the cooked tapioca pearls through a fine-mesh sieve and rinse them thoroughly under cold running water. This stops the cooking process and removes any remaining starch. Set aside.
04
In the same saucepan, combine the coconut milk, palm sugar, and salt. Heat over medium heat, stirring constantly, until the palm sugar is fully dissolved and the mixture is gently simmering, about 5-7 minutes. Do not boil vigorously.
05
Add the drained tapioca pearls and the jackfruit pieces to the coconut milk mixture. Stir gently to combine. Continue to simmer for another 3-5 minutes, allowing the flavors to meld and the pudding to thicken slightly.
06
Remove from heat and let the pudding cool for 10-15 minutes before serving. It will thicken further as it cools.
About This Recipe
This delightful Cambodian dessert features chewy tapioca pearls simmered in rich coconut milk, sweetened with palm sugar, and studded with fragrant, tender jackfruit. It's a comforting and exotic treat, perfect for a light finish to any meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer coconut flavor, you can reserve a tablespoon or two of coconut cream from the top of the can to drizzle over individual servings before serving. Adjust the palm sugar to your preferred sweetness level.
Easy Substitutions
If palm sugar is unavailable, you can use light brown sugar, though the flavor will be slightly different. For a different fruit, ripe mango or durian can be used in place of jackfruit.
Storage & Reheating
Store leftover Cambodian Tapioca Pearl Pudding in an airtight container in the refrigerator for up to 3 days. The pudding may thicken considerably when chilled; you can loosen it with a splash of coconut milk before serving.
Serving Suggestions
Serve this pudding warm or chilled in small bowls. Garnish with a sprinkle of toasted sesame seeds for added texture. A few fresh mint leaves can add a refreshing touch. It pairs wonderfully with a cup of unsweetened green tea.
Common Mistakes
1. Not rinsing tapioca pearls: This leads to a sticky, gummy pudding. Always rinse thoroughly before and after cooking. 2. Overcooking tapioca: Pearls become mushy if cooked too long. Watch for the translucent stage with a small white center. 3. Boiling coconut milk vigorously: High heat can cause coconut milk to separate. Keep it at a gentle simmer. 4. Not dissolving palm sugar fully: Ensure the sugar is completely melted before adding tapioca to avoid grainy texture. 5. Adding fruit too early: Jackfruit can become too soft if cooked for too long; add it towards the end.
Frequently Asked Questions
What if I can't find palm sugar?
Light brown sugar is the best substitute, though it will impart a slightly different caramel note.
Can I make this vegan?
This recipe is naturally vegan, as all ingredients are plant-based.
How do I prevent the pudding from becoming too thick?
If it thickens too much upon cooling, stir in a tablespoon or two of coconut milk or water until it reaches your desired consistency.
Can I prepare this ahead of time?
Yes, it can be made a day in advance and stored in the refrigerator. It tastes great chilled.
MORE TO KNOW
The key to perfectly chewy tapioca pearls is proper rinsing and not overcooking them. The initial rinse removes excess starch, preventing a gummy texture. Cooking until just mostly translucent with a tiny white dot ensures they remain tender yet firm. Rinsing again after cooking stops the process and keeps them separate. If your palm sugar is very hard, you can grate it or chop it finely to help it dissolve more easily in the coconut milk.
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