Ingredient and Portion
Thai Tapioca with Coconut Sauce Recipe 泰式椰奶木薯食谱
Submit Recipe
0
3206
0
From Seashore Submit
If you are dessert lover, this Thai tapioca topped with coconut sauce will satisfy your sweet tooth. This is an easy Thai dessert with universal appeal!
这一道泰式甜品，相当容易准备，把木薯放在糖水里头煮熟后淋上椰奶就行了。大家可以试一试哦！
这一道泰式甜品，相当容易准备，把木薯放在糖水里头煮熟后淋上椰奶就行了。大家可以试一试哦！
Ingredients A
1kg tapioca / 木薯 1公斤
250ml water / 清水 250毫升
300g Thai palm sugar / 泰国椰糖 300克
1/4 tsp salt / 盐 1/4茶匙
3 pcs screwpine leaves, knotted together / 班兰叶（一同打结）3片
Ingredients B (Coconut Sauce)
200ml thick coconut milk / 浓椰浆200毫升
1/4 tsp salt / 盐 1/4茶匙
1 1/2 tbsp rice flour / 粘米粉 1 1/2汤匙
1kg tapioca / 木薯 1公斤
250ml water / 清水 250毫升
300g Thai palm sugar / 泰国椰糖 300克
1/4 tsp salt / 盐 1/4茶匙
3 pcs screwpine leaves, knotted together / 班兰叶（一同打结）3片
Ingredients B (Coconut Sauce)
200ml thick coconut milk / 浓椰浆200毫升
1/4 tsp salt / 盐 1/4茶匙
1 1/2 tbsp rice flour / 粘米粉 1 1/2汤匙
Method
1. Peel tapioca, cut in half crosswise and lengthwise. Set aside.
木薯去皮，打横切半后再打直切半，待用。
2. In a saucepan, bring water to a boil, add the rest of the Ingredients A (except tapioca) and cook over medium heat until Thai palm sugar is completely dissolved.
将清水放入小锅内煮沸，加入其余材料A（木薯除外），以中火煮至泰国椰糖完全溶化。
3. Add tapioca pieces and cook over low heat until they turn translucent and are evenly caramelised. Drain the tapioca before serving.
加入木薯块，以小火煮至略呈半透明和均匀沾上焦糖。享用时，才取出木薯沥干。
4. Coconut Sauce: Combine Ingredients B in another saucepan, mix until smooth and bring to a boil. If the sauce is too thin, add additional rice flour and stir well.
椰奶酱：将材料B放入另一个小锅内，拌至幼滑后煮沸。如果椰奶酱太薄，可加入额外的粘米粉拌匀。
5. To serve, place some tapioca pieces on a plate and drizzle Coconut Sauce over.
享用时，将沥干的木薯块放在碟上，淋上椰奶酱即可。
木薯去皮，打横切半后再打直切半，待用。
2. In a saucepan, bring water to a boil, add the rest of the Ingredients A (except tapioca) and cook over medium heat until Thai palm sugar is completely dissolved.
将清水放入小锅内煮沸，加入其余材料A（木薯除外），以中火煮至泰国椰糖完全溶化。
3. Add tapioca pieces and cook over low heat until they turn translucent and are evenly caramelised. Drain the tapioca before serving.
加入木薯块，以小火煮至略呈半透明和均匀沾上焦糖。享用时，才取出木薯沥干。
4. Coconut Sauce: Combine Ingredients B in another saucepan, mix until smooth and bring to a boil. If the sauce is too thin, add additional rice flour and stir well.
椰奶酱：将材料B放入另一个小锅内，拌至幼滑后煮沸。如果椰奶酱太薄，可加入额外的粘米粉拌匀。
5. To serve, place some tapioca pieces on a plate and drizzle Coconut Sauce over.
享用时，将沥干的木薯块放在碟上，淋上椰奶酱即可。
Tips
Remarks / 备注
• Thai palm sugar can be substituted with Chinese slab sugar.
泰国椰糖可以片糖代替。
• Use only white flesh tapioca, as the yellow flesh tapioca is harder.
建议只用白肉木薯，因为黄肉木薯比较硬。
• Thai palm sugar can be substituted with Chinese slab sugar.
泰国椰糖可以片糖代替。
• Use only white flesh tapioca, as the yellow flesh tapioca is harder.
建议只用白肉木薯，因为黄肉木薯比较硬。
Recommend
You might be also interested in...
Top