TAPIOCA BALLS RECIPE RECIPES

Steps:

• For filling, heat up wok with oil, melt white sugar.
• Wait until brown and add palm sugar, coconut and water.
• Stir until fragrant and put aside.
• For skin, Peel and cut tapioca into very small cubes.
• Steam until soft for 30 minutes or more.
• Mash to become paste (this is a bit difficult so you have to be patient).
• Knead all ingredients together into a smooth dough.
• If too sticky add some wheat starch+glutionous flour, if too dry add some water.
• Divide into 15 small balls.
• Press one ball flat and wrap in filling, make into round shape (this is also not easy).
• Sprinkle ball with some water and coat with sesame.
• Heat up oil and deep fry until golden brown.

Steps:

• Boil water in medium saucepan. Add the tapioca; return to a boil. Reduce heat, cover, and boil gently 30 minutes. Remove from heat. Let tapioca sit 25 minutes in water, covered. Drain and rinse in a colander under cool running water. Pour Sugar Syrup over tapioca; use within 4 to 5 hours.
• Variation for make-ahead tapioca:
• Bring water to a boil in a medium saucepan. Add tapioca; return to a boil. Reduce heat, cover, and simmer gently 20 minutes. Remove from heat; let sit 15 minutes, covered. Drain and rinse in a colander beneath cool running water. Add Sugar Syrup; place in sealed container. Refrigerate until ready to use.
• For tea, bring a medium saucepan of water to a boil (use a 4-to-1 ratio of water to tapioca), and add tapioca (1/4 cup per serving). Boil 1 to 3 minutes, or until soft. Rinse and cover with Sugar Syrup to taste. Add tea mixture of choice (see our recipe for Bubble Milk Tea at right).
• Note: Precooked tapioca should be used within 3 days, or it will get mushy.