These chewy, delightful tapioca dumplings are a culinary adventure waiting to happen! Imagine sinking your teeth into soft, pillowy orbs of tapioca, bursting with flavour and a satisfyingly bouncy texture. Whether you're a seasoned cook or a kitchen novice, this recipe offers a surprisingly simple path to creating a truly impressive dessert (or snack!). The subtle sweetness of the tapioca perfectly complements a variety of fillings, allowing for endless customization to suit your taste. From classic sweet fillings to more adventurous savory options, the possibilities are as boundless as your imagination.
This recipe unlocks the secret to achieving perfectly cooked tapioca dumplings every time, guiding you through each step with clear instructions and helpful tips. Ready to embark on this delicious journey? Let's dive into the step-by-step process and create these irresistible tapioca dumplings together!
Tools Needed
- Pot
- Steamer
- Water boiler (optional)
Ingredients
- Tapioca starch: 150g
- Mung beans: 100g
- Coconut milk: 100ml
- Sugar: 100g
- Green onion
- Cooking oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Banana leaves (optional)
- Water
Step-by-Step Instructions
Step 1. Prepare the Mung Bean Filling
- Wash and soak mung beans for 4 hours.
- Cook mung beans with enough water to cover them until soft. Skim off foam, then reduce heat to low and cook until water dries up.
- Add sugar (about 1.5 tablespoons or 3.4g), coconut milk, and a little extra salt to the cooked mung beans. Stir until the filling thickens and dries out.
- Add green onions (optional) and stir well. Turn off heat and let the filling cool.
Step 2. Make the Tapioca Dough
- Combine tapioca starch, remaining sugar, salt, and cooking oil in a pan. Gradually add 300ml of water, stirring until the dough is smooth and evenly mixed.
- Cook the dough over low heat, stirring constantly until it sets and becomes a soft mass. Turn off heat and continue stirring until it cools slightly.
Step 3. Assemble and Wrap the Dumplings
- Roll the cooled mung bean filling into small balls.
- Take a small portion of the tapioca dough, wrap a filling ball inside, and pinch to seal. You can use banana leaves to wrap the dumplings for steaming.
Step 4. Steam and Serve
- Steam the dumplings over high heat for 10 minutes.
- Remove from steamer and let cool slightly before serving.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- If the tapioca dough is too sticky, add more cooking oil.
- These dumplings can be stored for up to 2 days and still taste delicious.
Nutrition
- N/A
FAQs
1. Can I use different types of tapioca pearls?
While small tapioca pearls are ideal for dumplings, larger pearls can be used. Just keep in mind they'll take longer to cook and may have a slightly different texture.
2. What if my dumplings stick together while cooking?
Ensure you're using enough water and gently stirring the dumplings to prevent sticking. Lightly oiling your spoon can also help.
3. What fillings work best with tapioca dumplings?
Sweet fillings like sweetened bean paste, chocolate, or even Nutella are popular choices. Savory options like minced meat or vegetables are also delicious!
With a little practice, you'll be mastering these chewy tapioca dumplings in no time. Their versatility allows for endless creative fillings, making them a perfect treat for any occasion. So, gather your ingredients, get cooking, and enjoy the delightful results!