Ingredients
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1 (8 ounce) package grated coconut
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½ teaspoon salt
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5 pandan leaves, chopped
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¾ cup water
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3 cups water
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1 (6.5 ounce) package small tapioca pearls
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1 ½ cups white sugar
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3 tablespoons tapioca flour
Directions
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Toss the coconut and salt together in a small bowl; set aside.
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Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
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Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
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Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.
Nutrition Facts (per serving)
| 367 | Calories |
| 8g | Fat |
| 75g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 367 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 8g | 38% |
| Sodium 229mg | 10% |
| Total Carbohydrate 75g | 27% |
| Dietary Fiber 3g | 10% |
| Total Sugars 48g | |
| Protein 1g | 2% |
| Calcium 20mg | 2% |
| Iron 1mg | 5% |
| Potassium 105mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
