MBCreativeKitchen
Active Member
Taro & Sweet potatoes With Tapioca Jellies Coconut Milk Dessert
Ingredients A & Steps:
1/3 Cup of Dried Cube Tapioca Jellies
Boil until softened & translucent. Set aside.
Ingredients B & Steps:
1/3 Cup Black Eyed Peas
Boil until softened, set aside.
Ingredients C & Steps:
1 Small/Medium Taro (peeled, cubed, rinsed & steamed)
1 Medium Orange Sweet Potato, peeled, cubed, rinsed & steamed)
1 Medium Japanese Purple Sweet Potato (optional, peeled, cubed, rinsed & steamed)
Ingredients D:
3 Screw Pine Leave
3 Tbsp of granulated sugar ( -/+, adjust accordingly)
2 1/2 Cup of room temperature water
1 Cup Coconut Milk (add more if necessary according to your preferences)
1/4 Cup Fresh Young Coconut Water/Coconut Water Tetra Pak
Dessert Instructions:
Ingredients A & Steps:
1/3 Cup of Dried Cube Tapioca Jellies
Boil until softened & translucent. Set aside.
Ingredients B & Steps:
1/3 Cup Black Eyed Peas
Boil until softened, set aside.
Ingredients C & Steps:
1 Small/Medium Taro (peeled, cubed, rinsed & steamed)
1 Medium Orange Sweet Potato, peeled, cubed, rinsed & steamed)
1 Medium Japanese Purple Sweet Potato (optional, peeled, cubed, rinsed & steamed)
Ingredients D:
3 Screw Pine Leave
3 Tbsp of granulated sugar ( -/+, adjust accordingly)
2 1/2 Cup of room temperature water
1 Cup Coconut Milk (add more if necessary according to your preferences)
1/4 Cup Fresh Young Coconut Water/Coconut Water Tetra Pak
Dessert Instructions:
- Prepare ingredients D. In a medium size of pot or saucepan, add 2 1/2 cups of water & screwpine leaves. Bring this to a boil over medium high heat.
- Add coconut water & cooked black eyed peas.
- Add coconut milk and sugar. Stir and mix for a minute or two until the sugar dissolves. Let them cook for another 2 minutes before adding the remaining of the ingredients.
- Add orange sweet potatoes, purple sweet potatoes, taro & cube tapioca jellies into the sweet soup mixture.
- Stir gently and simmer for 2- 3 minutes.
- Turn off the heat.