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Thursday, 26 January 2012 11:41 |
Tapioca Pudding simmered in milk and sugar with a dicoction of lemon grass and ginger topped with a spicy strawberry sauce is an absuolute delicacy.
Make it along with an Asian Meal with curries and noodles and this dessert is sure to complete the spicy meal.
INGREDIENTS
1 tablespoon fresh ginger, peeled, chopped
5 Thai basil leaves
6 fresh coriander sprigs
1 tablespoon sliced lemongrass (1 stalk approx)
1 cup water
1 ½ cups of milk
1/2 cup sugar
1/2 cup small pearl tapioca, soaked 4-5 hours
200 ml unsweetened coconut milk
2 ½ cups strawberries, cut into cubes
1 tablespoon fresh lime juice
½ cup sugar
Pinch of cayenne pepper
Thai basil sprigs for garnish
METHOD
Combine first 4 ingredients in food processor; blend until combined. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
Add milk and sugar to flavored liquid in pan; bring to boil. Drain the tapioca from the soaked water and stir in soaked tapioca into the milk mixture; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl and allow it to cook.
Toss strawberry cubes, sugar, lime juice, and cayenne in medium sauce pan bowl and set it over medium heat. The strawberries will begin to soften and give you juices. Allow it to simmer for 5 minutes. Turn off heat and allow it to cool.
Divide tapioca among 6 stemmed glasses or bowls. Top with spiced strawberry mixture; garnish with basil sprigs.
Cover and refrigerate overnight.
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