Coconut Pudding with Rice Noodles Summer Refreshing Snack Recipe

The scorching summer, enjoying a chilled coconut milk pudding.Coconut milkRice cake Refreshingly cool and delightful; truly wonderful. This small Sweet treat is not difficult to make, though the process of boiling and steaming the tapioca pearls can be somewhat tedious.

Coconut milk with tapioca Rice cake ingredients:

Main ingredients:

Young Coconut milk (1 bottle 245ml) Tapioca pearls (30g) Gelatin sheets (2 pieces, 10g) Seasonings:

Mango Popping eggs ( ) Cane sugar ( ) Cooking utensils:

Wok

How to make coconut milk tapioca rice cake:

Take two gelatin sheets, soak them in cold water.

Boil a pot of water (the water must not be too little), pour the tapioca pearls into it, turn off the heat and let them sit for 10 minutes. Boil again until it starts to boil vigorously for 2-3 minutes, then turn off the heat and let it sit for 3-4 minutes. Repeat this process until the tapioca pearls become transparent, stirring occasionally to prevent sticking. Add a bit of cane sugar according to taste.

Pour the cooked tapioca pearls into a glass container and let them cool down.

Heat the coconut milk over low heat, add the softened gelatin sheets, stir until melted. Although the coconut milk has its own sweetness, adding a bit more cane sugar will enhance the flavor even more.

Pour the heated coconut milk into the glass container with the tapioca pearls. Let it cool and then refrigerate for several hours.

After chilling in the refrigerator, it is already set. Cut into pieces to eat. I added some mango-flavored popping eggs, making the taste even better.