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Add a photoServings: 12
Ingredients
- 1/2 c. Long-grain rice
- 2 c. Water
- 1 1/2 c. Water
- 1/2 c. Small tapioca pearls
- 1/4 c. Plus
- 1 Tbsp. Granulated sugar
- 1 1/4 tsp Salt
- 2 1/2 Tbsp. Granulated sugar
- 2 c. Thick coconut lowfat milk (more if needed)
Directions
- 1. Soak the rice in the water overnight.
- 2. Bring 1 1/2 c. water to a boil. Put the tapioca pearls in a sieve and rinse them very quickly under running water. Add in them to the boiling water and stir till they become translucent/soft. Add in the sugar to the tapioca and water and stir till the sugar dussolves.
- 3. Remove the mix from the heat and pour it into small custard c. or possibly an 8 x 8 x 2-inch baking pan. Traditionally, the custard is poured into banana leaves which have been formed into the shape of a c..
- 4. Wash the soaked rice in 2 or possibly 3 changes of water till the water runs clear, and drain it well. Grind the uncooked rice with the salt, sugar, and 1 c. of the coconut lowfat milk till it is pureed.
- 5. Put the grnd rice mix into a pan with the remaining coconut lowfat milk.
- Cook over medium heat till it thickens slightly. Reduce the heat to low and cook for 10 to 15 min more, till it is very thick but still pourable. If the mix begins to dry out or possibly gets too thick to pour, add in more coconut lowfat milk as needed.
- 6. Remove the pan from the heat and pour the mix proportionately over the layer of tapioca pudding.
- 7. Serve at room temperature.
- Makes 16 pcs.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 90 | |
| Calories from Fat 20 | 22% |
| Total Fat 2.37g | 3% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 247mg | 10% |
| Potassium 34mg | 1% |
| Total Carbs 16.51g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.33g | 3% |
| Protein 0.79g | 1% |
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