Coconut Tapioca Dessert with Sweet Rice Balls

Method10 steps · about 1 hr

1. 1

   Step 1: Combine all the coconut milk (380 g), milk (1½ cups), ¼–½ cup sweetened condensed milk to taste and vanilla extract (½ teaspoon) in a small pot. Stir over heat and watch closely until it just comes to a boil, then remove it from the heat immediately to prevent boiling over.

   Uses 380 g coconut milk · 1½ cups milk · ¼–½ cup sweetened condensed milk, to taste · ½ teaspoon vanilla extract

   
2. 2

   Step 2: Let the milk mixture cool briefly, then refrigerate it promptly in a covered container until chilled. Refrigerate within 2 hours of heating. You can prepare this mixture ahead and keep it cold while making the remaining components.

   Uses All heated milk mixture from step 1

3. 3

   Step 3: Mix all 140 g sweet rice flour with the initial ¼ cup water by hand. Add more water ½ tsp at a time until the dough is smooth and pliable like modelling clay. It should roll without crumbling and remain firm enough to hold its shape, without becoming wet or sticky.

   Uses 140 g sweet rice flour · ¼ cup water to start the rice dough · Additional water drawn as needed in ½ tsp increments

   
4. 4

   Step 4: Pinch off pieces of dough about 3 g each and roll into small balls. Place them on parchment or plastic wrap and repeat until all the dough is used. Cover and refrigerate the shaped balls while cooking the tapioca.

   Uses All hydrated dough from step 3

   
5. 5

   Step 5: Bring all 4 cups tapioca cooking water to a full boil. Add all 90 g mini pearl tapioca only after the water is boiling. Stir and bring back to a boil.

   Uses 90 g mini pearl tapioca · 4 cups water for cooking the mini tapioca pearls, drained afterward

   
6. 6

   Step 6: Turn off the heat, cover the pot with its lid and leave the tapioca in the hot water for 18 minutes. Check that the pearls are completely transparent and tender; continue cooking if necessary until no opaque centres remain.

   Check the tapioca after its covered hot-water rest · 18 minUses All tapioca and water from step 5

7. 7

   Step 7: Strain the fully cooked tapioca and rinse under cold water to prevent sticking. Drain well, discard the cooking and rinsing water and keep the pearls separate for assembly.

   Uses All cooked pearls lifted from step 6, excluding cooking water · Unmeasured cold water for rinsing the tapioca, drained and discarded

8. 8

   Step 8: In the same emptied pot, bring the separate 4 cups rice-ball cooking water to a boil. Add all the shaped rice balls and stir gently. Cook over high heat for a few minutes, until the balls float and are tender throughout.

   Uses All shaped balls from step 4 · Separate 4 cups water for cooking the rice balls, drained afterward

9. 9

   Step 9: Strain the cooked rice balls, rinse with cold water to prevent sticking and drain well. Discard the cooking and rinsing water.

   Uses All cooked balls lifted from step 8, excluding cooking water · Unmeasured cold water for rinsing the rice balls, drained and discarded

10. 10

    Step 10: Wash and drain the berries, hull and slice the strawberries (½ cup). Divide the chilled coconut milk soup among four bowls, then divide in all the drained rice balls and tapioca pearls. Top with all the strawberries and blueberries (½ cup) and serve. Keep unserved dessert refrigerated promptly.

    Uses All chilled soup from step 2 · All drained pearls from step 7 · All drained balls from step 9 · ½ cup fresh strawberries, washed, hulled and sliced · ½ cup fresh blueberries, washed and drained · Unmeasured berry washing water, drained and discarded