- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1/2 cup Pearl Tapioca small
- 1 cup Cold Water
- 1/2 pound Organic Sweet Potatoes
- 1/2 pound Taro Root
- 8 oz. Melissa's Waterchestnuts (2 tubs), drained and rinsed
- 1 can Unsweetened Coconut Milk
- 1 cup Warm Water
- 2/3 cup Sugar
- Caramelized Sugar
- 1 cup Sugar
- 1/4 cup Water
Directions
Soak tapioca in cold water for 30 minutes and drain. (Most of the water will be absorbed.)
In a pan of water, boil the sweet potato and taro root until tender when pierced, about 20 minutes. Drain and let cool. Peel the sweet potato and taro root and cut into 1/2 inch cubes.
In a heavy saucepan, combine the coconut milk, warm water, and sugar. Cook, stirring, over medium heat, until the sugar dissolves. Add tapioca and bring to a boil. Reduce heat to medium-low and cook, stirring, for 5 minutes. Add sweet potato, taro and water chestnuts, and continue to cook, stirring, until mixture thickens and tapioca becomes translucent, 5-7 minutes. Divide pudding among 6 individual bowls and let cool. Garnish with caramelized sugar. Refrigerate, loosely covered, for up to 4 hours.
Caramelized Sugar
Place sugar and water in a small, heavy saucepan and stir to blend. Cook over medium heat, shaking pan continuously, until sugar turns golden and caramelizes. Immediately pour equally over each serving of pudding.
