This is a nostalgic dish as everyone seems to remember their own mothers’ version of it. Choose tapioca which are fresh, parts of it not already cut and preferably not too old and husky. The yellow tapioca is not suitable for the recipe, so be sure to choose the white ones. They have a softer and cottony texture.
This recipe and photo are taken from Marina Mustafa’s Cooking under Pressure. This cookbook is part of the MPH Masterclass Kitchen Series.
Ingredients are that 2 cups coconut cream are to be heated initially n cooking method at the end states “pour in coconut cream and stir”. Is another quantity of coconut cream required and if so, how much more to be added?
Ingredients are that 2 cups coconut cream are to be heated initially n cooking method at the end states “pour in coconut cream and stir”. Is another quantity of coconut cream required and if so, how much more to be added?
When do we add in the water?
what is the tapioca for ? Its not mentioned in rge receipe.