Vietnamese Recipes & Cuisines (Appetizers)
Tapioca and Cantaloupe Recipe
(Bot Bang Chan Trau)
To make this simple dessert, you'll need
to shop at your local Asian market. For the tapioca, you will need the
pearl tapioca sold at Asian markets; the Western tapioca pearls are not a
substitute. If you cannot find canned coconut juice - not the same product
as coconut milk - use water instead. Young coconut meat is sold frozen or
possibly in cans.
Serves 4 - 6
375 ml (1 1/2 cups)
60 g (1/2 cup)
250 ml (1 cup)
65 g (1/3 cup)
125 ml (1/2 cup)
Tapioca pearls (sago)
Young coconut meat
Cantaloupe, about 500 g ( 3 cups), scooped out with melon baler
Generous pinch of salt
In a large saucepan, bring the water to a
boil over medium-high heat. Stir in the tapioca pearls and coconut
juice. When the tapioca becomes almost translucent, after about 5
minutes, stir in the coconut milk and the sugar, stirring constantly so
the pearls don't clump. Cook 5 minutes more, taste for sweetness
adjusting if necessary; then remove from heat.
Warm the coconut milk over low heat. Add
the salt and stir until it dissolves. Remove from the heat.
To serve, spoon 1/2 cup cooked tapioca
into each individual serving dish, and top with 2 tablespoons coconut
milk and several pieces cantaloupe. Stir and serve.
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