Sagou Peiak (Tapioca Pudding)

Ingredients:
½ cup small tapioca pearls
2 ½ cups water
1 cup sugar
1 can toddy palm’s seed in syrup (do not drain) or young coconut, slice into thin strips (optional)
1 (15 ounce) can whole kernel corn, drain or fresh or frozen
1 (13.5 ounce) coconut milk
1 pinch salt


Directions:
1. In a medium sauce pan, bring water to boiled, add tapioca pearls and cook on over medium heat for 5 minutes, stir constantly.


2. Add sugar and cook until sugar has dissolved. Add toddy palm’s seed, corn and salt and stir. Add coconut milk and stir, cook until hot. Remove from the stove, let cool for 15 minutes before serve.

Tapioca pearls will double in volume when cooled.

This recipe is from Mrs. Yaai Noo at www.kruaklaibaan.com Thank you for sharing your great recipe.