Singkong Thailand
- 3
- 6
- 15min
- 90min
Slow cooked tapioca in yummy coconut sauce, makes a delicious Thai dessert.
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Cut tapioca lengthwise into 2-3 inch pieces. Remove stems.
Step 2 :
In a saucepan, add 4 cups water, sugar, lime juice and stir well.
Step 3 :
Bring it to a boil and add the tapioca pieces and let cook on simmer for about 1 and a 1/2 hours. The tapioca pieces should be cooked on sim.
Step 4 :
The sugar syrup will reduce to half to a string consistency and the tapiocas will be tender and cooked well, switch off the flame.
Step 5 :
In a bowl, whisk rice flour with coconut milk and salt. Ensure there are no lumps present.
Step 6 :
Pour the coconut milk mixture in another small saucepan and keep stirring until it begins to boil.
Step 7 :
Once the bubbles appear and it begins to thicken for about 4 minutes, switch off the flame.
Step 8 :
Let the mixture cool down and serve the tapioca pieces with coconut sauce as topping.
Shop Ingredients
Singkong Thailand
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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