Ingredients :
- 1 cup of tapioca pearl
- 2 cups of water
- 1 small cinnamon stick
- 155 g of palm sugar or brown sugar
- 1 cup of coconut cream
- 1 pinch of salt
To serve:
- 1 cup of coconut cream
- 1 cup of palm sugar syrup
Preparation:
Cook the tapioca and cinnamon stick in a saucepan with water until it thickensand have to be transparent.
Cut palm sugar and melt it with 1/2 cup of water over low heat, then strain.
Add the melted sugar, tapioca pearl, 1 cup of cream of coconut and a pinch of salt and cook, stirring constantly until it thickens, pour into a pan and cool.
Refrigerate until pudding is firm.
Turn out onto the coconut cream and sprinkle with pinch of salt and pour of palm sugar syrup for icing.
Tips : You can prepare it with palm sugar and coconut milk, or by brown sugar mixed with a little maple syrup.
Anecdotes : The Gula Melaka refers to palm sugar syrup poured over tapioca pearls (sago), his name was given him against the Malaysian port of Malacca.
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