250ml green small tapioca pearls
1,5 small can of corn
3-4 pandan leaves or 1 tablespoon pandan leave extract
Coconut Cream topping
900 ml coconut milk
125 ml rice flour
75 ml sugar
1.5 teaspoon salt
- Bring water to boil with the pandan leaves, add the tapioca pearls and lett it simmer for about 15 mins, stiring while cooking. Then add the sugar and the sweet corn.
- Coconut Cream topping: Heat everything up on low heat and stir until it gets thick.
- Plate the tapioca in glasses and add the coconut cream on top, leave it to cool and serve, bon appetite!