Warm Sweeten Coconut Dessert

Hi and welcome back to Cooking by Zoe. I'm making a warm sweet coconut dessert inspired by a Thai dessert called Boa Loi. This recipe includes tapioca pearls, chewy glutinous rice balls cooked in a sweetened coconut mixture. This dessert is typically served warm but you can eat it at room temperature or cold if you would like. Start first by cooking Bring three cups of water to a boil and add in half a cup of tapioca pearls. Cook this on high for eight to ten minutes. As some of the pearls start to become translucent but still have about half solid white center, add in one cup of cold water. Mix and you'll notice most of the pearls start to look more translucent like this. Turn off the heat and rinse the tapioca pearls in cold water three times so they are not sticky. Drain most of the water and set this aside. Next let's make the chewy glutinous balls. In a large bowl add in one cup of glutinous rice flour. Please note that I am using a half cup measurement so that's why there is two of these scoops. Next add in one teaspoon of tapioca starch and then using your hand mix these together. Add your food coloring of choice. For this dough I am adding in pink food coloring. This is powder but you can use liquid as well. Add in 125 ml of warm water and then mix and knead until it forms a pliable dough. If your dough breaks or looks dry add in one teaspoon of water at a time and until the dough becomes pliable. Once the dough is pliable you want to wrap it in saran wrap or place it into a plastic bag while you make the next color. For this recipe you'll need to make at least two batches of this dough. I'm making four but not cooking all of it. To form the little balls roll out each color into individual little balls no larger than a penny size, about a dime size. Make sure to coat your work surface with tapioca starch and after the balls have formed make sure to coat each individual balls with tapioca starch. This is so they don't stick to each other. Here's all the balls I have formed. I'm only using half of each of the dough. To cook these little balls bring a medium to large pot of water to boil. Add in the balls when the water boils and cook on high until the balls start to float to the top. Make sure to give them a good mix so that they don't stick together. As the ball starts to float you want to cook this for an additional minute and then gather a large bowl with cold water and remove all of the balls and place them into the cold water. Next we're going to make a coconut mixture and cook our dessert. In a medium pot add in coconut cream or coconut milk which is 13.5 ounce, one cup of water and 3 fourth cup of sugar. You can add more or less of sugar based on your taste. Start with half a cup and add more as needed. Mix and cook until the sugar is dissolved and then add in all of the glutinous rice balls. Cook that for two minutes and then add in the tapioca pearls. Mix these together and then turn the heat off. Allow this to sit for about 10 minutes because it's too hot and then serve it warm just like this. Enjoy!