Tapioca dessert is a simple and rustic hot dessert made from tapioca tubers (cassava) that cannot be forgotten on cold winter days. The chewy and fatty texture, the rich aroma of roasted peanuts, ginger, sugar, and the sticky coconut milk all combine to create a delightful treat.
Enjoying a bowl of hot tapioca dessert on a cold winter day is a pleasure for many people. Tapioca is a traditional root vegetable that has become a popular dish because it has lower blood sugar levels than rice. The strong and rich taste of tapioca, combined with its fatty and sticky texture, becomes even more appealing in the winter weather.
During the holiday season, families gather together and enjoy sweet tapioca dessert, bringing good luck, happiness, and good health for the new year.
Preparing the ingredients:
– 500g tapioca tubers
– Yellow sugar
– 1 ginger root
– A pinch of salt
– A small amount of shredded coconut
– Roasted peanuts
– 1.5 liters of water
– A few tablespoons of tapioca flour or cornstarch
– Coconut milk
Step 1: Preparing the tapioca and ingredients
After buying tapioca, peel off the skin and soak it in water for about 3-4 hours, if possible. Soaking tapioca helps to remove natural toxins in the tubers. The longer you soak, the better. Remember to cut off the two ends of the tubers, remove the skin, and remove the fibrous core in the middle of the tubers, as they contain the most toxins. Tapioca naturally contains a certain amount of cyanide toxins that can cause poisoning if consumed in large quantities. Therefore, peeling off the skin, removing the fiber, and soaking tapioca in cold water, changing the water several times before cooking, will help remove toxins and make tapioca taste better and safer to eat.
Roast the peanuts until they turn golden brown and release their aroma. The best peanuts are red-skinned peanuts with small seeds, as they are more aromatic and delicious than regular peanuts.
Step 2: Boiling the tapioca
After soaking, boil or steam the tapioca until cooked. You can add a pinch of salt to enhance the flavor. When the tapioca is cooked, take it out and cut it into bite-sized pieces, remembering to remove the fibrous core that remains in the tubers.
Step 3: Making the sugar syrup
– Clean the ginger and finely mince it. You can roast the ginger before mincing to enhance its unique aroma.
– Pour water and yellow sugar into a pot, stir well until it boils, then add the ginger.
– Add all the tapioca pieces to the pot, stir well, and bring it to a boil again. Adjust the amount of sugar to taste and add a little salt to make the dessert more flavorful.
– Finally, mix tapioca flour or cornstarch with a bowl of cold water, stir well, and pour it into the boiling tapioca dessert to create the desired thickness. If you have tapioca flour, using it will make the dessert more delicious than using cornstarch.
When the tapioca dessert becomes thick and you have added the desired amount of sugar, scoop it into a bowl, then add a little coconut milk, sprinkle some shredded coconut and crushed peanuts on top, and it is ready to be enjoyed.
Tapioca dessert is one of the must-try specialty desserts in Hanoi. It is simple but delicious, rustic yet infused with many flavors.
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