Bua Loy with Taro Root

Ingredients

• 3/4 cup Tapioca Pearls
• 1/2 cup Warm water (around 100°)
• 1 Baby Taro Root
• Bowl of Cold Water
• 2 ounces Coconut Cream Powder
• 8 ounces Water
• 1/4 cup Sugar
• 1/4 teaspoon Salt

Instructions

1. 1

   --- Coconut milk ---

2. 2

   Add water, coconut cream powder, sugar, and salt to a small pot. Whisk until it's smooth and no clumps. Bring the milk to a gentle simmer and taste for sweetness. You want it to be slightly sweeter, so it still has good flavor once the taro root and tapioca balls are added. Leave the pot on the lowest heat setting

3. 3

   --- Taro Root ---

4. 4

   Wash the baby taro root well, then place it in a steamer. Once the water is boiling, steam for about 20 minutes or until a fork pierces it easily.

5. 5

   Allow the taro root to cool, and use a paring knife to peel the outside skin. Slice the taro root into even bite-sized pieces and add them to the warm coconut milk.

6. 6

   --- Tapioca Balls ---

7. 7

   Sift the tapioca pearls to remove excess flour and place them in a bowl with a lid. Heat 4 ounces of water to 100°F. Pour the water over the tapioca pearls, cover with the lid, and let sit for 15 minutes.

8. 8

   After 15 minutes, use your hands to form a dough ball by squeezing the tapioca pearls together and kneading it into one large ball. (see notes) Pinch off a small amount and roll it into a smooth ball. You want the balls to be uniform in size and not too big. Keep the lid on the bowl of the rolled balls to prevent them from drying out.

9. 9

   Carefully add the balls to a pot of boiling water. Once they float to the top, they are done. Scoop them with a strainer into cold water to stop the cooking process, then add them to the warm coconut milk.

10. 10

    Turn the heat to medium-low, and allow the tapioca balls to absorb the coconut milk flavor. Taste before serving to see if more sugar is needed. Serve bua loy warm.