missopinions asked:
I dont wish to have pudding, i only wish to have them gummy- i got the outrageous ones as well as the wrapping as well as directions have been not in english. Thanks!
I’m makin’ the little bur bur cha cha- that is the singaporean dessert.
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I dont wish to have pudding, i only wish to have them gummy- i got the outrageous ones as well as the wrapping as well as directions have been not in english. Thanks!
I’m makin’ the little bur bur cha cha- that is the singaporean dessert.
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Posted on January 20th, 2010 by Pearls
Filed under: Cooking & Recipes
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get them really hot
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When I made tapioca pudding with the large pearls once I had to soak them in the refrigerator overnight first. That alone made them gummy. It was 1/2 cup of pearls to 2 cups of water (in a large tupperware container). Then I drained off the water.
What are you making?
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try this one
(*-*)
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Hello
Kerala ( India) style Cook of Tapioca.
1.Tapioca – 500 gms
2.Grated coconut – 100gms
3.Green chillies- 4 nos
4.Curry Leaves – small bunch
5.Corinader leaves.
6.Musturd Seeds -1 spoon
7.Salt as per your taste
8.cooking oil – 2 spoon
Method
I Stage
Cut topioca into small pcs and boil in hot water for 10 Minties.
( Do cook more) Drain out water.
II Stage
Heat fry pan with cooking oil add Mustured seeds, when spurtled, add Curry Leaves, Cutted Green Chillies,Add Grated Coconut and fry for 5 Minites. Now add the Cooked topioca and mix it well.
Decorate with coriader Leaves.
You can take with Tea
for more
,co.in
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I’ll always use Tapioca pearls (I’ll call it Sago) in my dessert. Either small or large size. But I’ll love to cook with the small one. ( it’s take less hours to ready)
The only thing that.. you have to soak them in cold water at least 6 Hour. If not, you will get a raw starch in the middle of you Sago.
Believe me.. If you boil or soak it in hot water.. It’s won’t work and you will get the raw thing.
That why.. I’ll always leave them to soak overnight until the time I ready to cook it.
Emmm… Bubur chachar.. with all the colourful inside..
I love my Sago in Sai Mai loo and Taro.