- 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
- 1 large mango, peeled, cheeks cut into small cubes
- pulp from 4 passionfruit
- 9 tablespoons coconut cream
- 9 kaffir lime leaves, rolled and very finely shredded
- 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.
Saturated Fat (g)4
Dietary Fibre (g)2