Tapioca pudding with mango, coconut cream and kaffir lime

Ingredients

1 cup small tapioca pearls, soaked in cold water for 3–4 hours or overnight, drained
1 stalk lemongrass, finely sliced
4 fresh kaffir lime leaves, rolled and finely sliced
5-centimetre (2-inch) knob ginger, peeled and finely sliced or grated
2 cups lite soy milk
5 tablespoons natural maple syrup

Topping

Place lemongrass, kaffir lime and ginger into a small saucepan with 1 cup of water, cover and bring to boil. Turn off heat and steep for at least 20 minutes. Pour through a strainer into a larger saucepan (about 8-cup capacity), pressing down on the solids with a spoon to release all the flavoured liquid. Discard the solids.
Add milk and maple syrup, and bring almost to boil. Stir in drained tapioca pearls and bring to boil, then turn down heat and simmer for about 5 minutes, stirring constantly, until the pearls are translucent.
Divide tapioca into 9 glasses or small Asian dessert bowls, and allow to cool slightly, then refrigerate until required.
Prior to serving, top each pudding with cubed mango and passionfruit pulp, and drizzle with some coconut cream. Garnish with the kaffir lime.

Do not use boiling water to soak tapioca or it will turn to mush.
If in a hurry, quick soak it for 20 minutes in warm water.
Use a saucepan with a thick bottom when cooking tapioca to prevent sticking.
Buy tapioca pearls in the supermarket or Asian grocery stores. They are opaque white in colour when dry but become translucent after cooking.