Tapioca on almond milk with black sesame
5 servings
210 minutes
Tapioca in almond milk with black sesame is an exquisite dessert of Thai cuisine, combining the delicate texture of tapioca pearls with subtle nutty notes of almond and coconut. This recipe, inspired by traditional Thai sweets, offers a refined and harmonious blend of ingredients. The creamy consistency, enhanced by the aroma of vanilla and light sweetness of sugar, creates an incredibly soft and cozy flavor. The finishing touch is black sesame, adding a slightly bitter note and a pleasant contrast in textures. This dessert is perfect for concluding a meal or as an elegant treat with tea. Its chilled version is especially refreshing on warm days, while the tender tapioca pearls make it an unusual and memorable delicacy.
1
Soak the tapioca in 1 cup of room temperature almond milk for an hour.
- Tapioca: 0.3 glass
- Almond milk: 2 glasss
2
Beat the yolks with sugar and a pinch of salt.
- Egg yolk: 3 pieces
- Sugar: 0.3 glass
- Sea salt: 0.3 teaspoon
3
Combine slightly swollen tapioca, 1 cup of almond milk, and 1 cup of coconut milk in a cast iron pot. Stir in the beaten egg mixture.
- Tapioca: 0.3 glass
- Almond milk: 2 glasss
- Coconut milk: 1 glass
- Egg yolk: 3 pieces
4
Place the pot over medium heat and bring the mixture to a boil while stirring constantly for about 15 minutes. Reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. Tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat, stir in the vanilla extract, and let it cool.
- Vanilla extract: 1 teaspoon
5
Divide the tapioca into dessert cups and refrigerate for a couple of hours.
6
Serve, sprinkled with black sesame on top.
- Black sesame seeds: to taste