Tapioca Pearls with Coconut Milk & Rice Balls (Tong Yuan)

Tapioca Pearls with Coconut Milk and Rice Balls

Ingredients:

400ml coconut milk

375ml milk

100ml condensed milk

1/2 teaspoon vanilla extract

1 litre of water

90g mini tapioca pearls

12 rice balls, can be purchased frozen from most Asian supermarkets 

fresh fruit of choice

Method:

  1. Place 500ml of water in a saucepan and bring to a boil. Place the tapioca pearls into the saucepan at boiling point, stir and cover with a lid leaving it to boil for 18 minutes. Take off the heat, drain then run under cold water to prevent the pearls sticking together and set aside. 
  2. Place remaining 500ml of water into same saucepan and bring to a boil then add the frozen rice balls and boil for 5 mins then simmer for a further 3 mins. 
  3. While rice balls are boiling, in a separate saucepan add the coconut milk, fresh milk, condensed milk and vanilla extract. Stirring bring to a gentle boil then take of the heat and stir in the tapioca pearls. 
  4. Take the rice balls of the heat, drain and add the rice balls to the milk mixture. 
  5. Divide into 4 serving bowls and add fruit of choice such as diced mango, peaches or forest fruits. 

This dessert can be eaten warm or chilled, enjoy!

I chose frozen rice balls as readily available from Asian supermarkets, however, they can be made following recipe below:

Rice Balls

Ingredients:

100g glutinous rice flour

60ml water (room temperature)

Method:

  • Mix the glutinous rice flour and water together and knead until it becomes a soft ball of dough. A texture similar to play dough; if it crumbles add a dash of water.
  • Shape the dough into 1/2 inch round balls. Cover the dough balls and with a towel or keep them in a container with a lid to keep them from drying out in the refrigerator of freezer until ready to use. 

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