Escape the ordinary with this refreshing and surprisingly simple Pineapple Milk Dessert recipe! Imagine the creamy sweetness of chilled milk infused with the vibrant tang of ripe pineapple, a delightful combination that's both exotic and comforting. This dessert is a perfect treat for a hot summer day, a light end to a satisfying meal, or simply a moment of delicious self-indulgence. The unique texture and tropical flavors will transport you to a sunny paradise with every spoonful. It’s the ideal recipe for both experienced bakers and novice cooks alike.
This dreamy pineapple milk dessert is elevated further by the addition of chewy taro pearls, adding a fun textural contrast and a subtle earthy sweetness. Ready to create this tropical masterpiece? Let's dive into the detailed, step-by-step instructions that will guide you through the process of making this irresistible Pineapple Milk Dessert with Chewy Taro Pearls.
Tools Needed
- blender
- sieve
- saucepan
- glass bottle
- steamer
- ice
Ingredients
- pandan leaves: 250g
- rock sugar: 100g
- coconut milk: 400ml
- milk: 100g
- tapioca starch
- glutinous rice flour
- taro: 200g
- water
- salt
- sugar
- purple leaf water: 20-30ml
Step-by-Step Instructions
Step 1. Prepare the Pandan Coconut Milk Base
- Cut pandan leaves into small pieces and blend with 4 cups of water (in two batches).
- Strain the pandan mixture through a sieve and squeeze out all the juice from the leaves.
- Let the pandan juice sit overnight in the refrigerator to separate the essence from the water. Keep only the green pandan essence.
- In a saucepan, combine coconut milk, rock sugar, and a pinch of salt. Cook over low heat, stirring until sugar dissolves.
- Add milk and cook for another 2-3 minutes.
- Stir in the pandan essence and cook for 3-4 more minutes. Let it cool completely.
Step 2. Make the Chewy Taro Pearls
- Steam peeled and sliced taro for 10-15 minutes until cooked. Mash the cooked taro.
- Mix tapioca starch, glutinous rice flour, a pinch of salt, and a teaspoon of sugar. Add the mashed taro and knead for 5 minutes until smooth.
- Add 20-30ml of purple leaf water to the taro mixture for color. Roll the mixture into small balls.
- Coat the taro balls in tapioca starch to prevent sticking. Boil the balls in water for 20-30 minutes until soft. Rinse with ice water and marinate with 1-2 tablespoons of sugar for 10-15 minutes.
Step 3. Assemble the Dessert
- To serve, fill a glass with crushed ice, add pineapple milk dessert, and top with marinated taro pearls.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of sugar according to your preference and desired shelf life. Sweeter mixtures last longer.
- Using pandan essence instead of blended pandan juice prevents bitterness and gives a better aroma.
- Adding glutinous rice flour to the taro pearls helps maintain their soft and chewy texture.
- Store leftover tapioca pearls in a freezer bag to preserve their quality.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh pineapple?
Yes, you can! Just make sure to drain the juice well to avoid making the dessert too watery. Canned pineapple will slightly alter the flavor profile, making it sweeter.
2. How can I make the taro pearls chewier?
Ensure you cook the taro pearls according to package instructions. If they're still too soft, try extending the cooking time slightly. Don't overcook them though, or they'll become mushy.
This Pineapple Milk Dessert with Chewy Taro Pearls is a delightful treat that's sure to impress your friends and family. The combination of sweet pineapple, creamy milk, and chewy taro pearls creates a truly unique and satisfying dessert experience. Enjoy this refreshing and easy-to-make recipe anytime you crave a taste of the tropics!