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I love tapioca and anything that made from it. I tasted this dessert at a friend's house and like it so much that I decided to try making it myself. I made it by trial and error and followed the tips that his mum gave me. The dumpling turned out ok but a bit hard due to tapioca flour added to it. So I have modified it into the recipe below which using only glutinous rice flour in order to produce soft springy dumplings.
By: Roz@HomeKreation
INGREDIENTS:
1 cup Grated Tapioca/Cassava
+/- 1/4 cup Glutinous Rice Flour
1-2 Purple Sweet Potato
1 liter Coconut Milk
1/4 cup Sugar or to taste
1/4 tsp Salt - cubed
1 Pandan Leaf
Coloring
METHOD:
1. Divide grated tapioca into few portions and color each portion as you prefer.
2. Mix grated tapioca and glutinous rice flour, adding flour just enough to form balls of marble size.
3. Boil 1/2 pot of water and drop the tapioca dumpling into.
Lift out the dumpling once it float to the surface.
4. Boil sweet potato until half cooked.
5. Place rest of ingredients in a pot together with the dumplings and sweet potato and cook until boiled.
Stir all time to avoid coconut milk from curdling.
6. Serve warm.
*************************************************
BAHASA MALAYSIA VERSION
Along memang gemar sangat apa2 kuih yg di buat daripada ubikayu. Dah biasa buat Pengat Ubikayu, apa kata kali ni kita buat Pengat Bebola Ubikayu pula. Sedap tau buat camni.... pertama kali Along rasa kat rumah kawan, teringat2 nak makan lagi so Along cuba2 lah buat mengikut panduan yang di kongsikan tapi keras pula sedikit sebab campuran tepung ubikayu. Jadi Along pun ubahsuai resepi bawah ni tanpa tepung ubikayu dan hanya guna tepung pulut supaya bebola nya kenyal2 lembut.
By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Ubikayu Parut
+/- 1/4 cwn Tepung Pulut
1-2 bj Keledek Ungu - potong kiub
1 liter Santan
1/4 cwn atau secukup rasa Gula
1/4 st Garam
1 helai Daun Pandan
Pewarna
CARA2:
1. Bahagi ubikayu kpd beberapa bahagian & warnakan setiap satu menikut warna pilihan anda.
2. Campurkan ubikayu parut dgn tepung pulut sehingga sebati.
Pastikan tepung di campur hanya cukup untuk di bulatkan.
3. Didihkan air dlm periuk separuh penuh dan rebus bebola ubikayu sehingga timbul.
4. Rebus keledek sehingga separuh masak.
5. Masukkan kesemua bahan termasuk bebola ubikayu dan keledek ke dalam periuk dan masak sehingga mendidih.
6. Hidangkan suam.
By: Roz@HomeKreation
INGREDIENTS:
1 cup Grated Tapioca/Cassava
+/- 1/4 cup Glutinous Rice Flour
1-2 Purple Sweet Potato
1 liter Coconut Milk
1/4 cup Sugar or to taste
1/4 tsp Salt - cubed
1 Pandan Leaf
Coloring
METHOD:
1. Divide grated tapioca into few portions and color each portion as you prefer.
2. Mix grated tapioca and glutinous rice flour, adding flour just enough to form balls of marble size.
3. Boil 1/2 pot of water and drop the tapioca dumpling into.
Lift out the dumpling once it float to the surface.
4. Boil sweet potato until half cooked.
5. Place rest of ingredients in a pot together with the dumplings and sweet potato and cook until boiled.
Stir all time to avoid coconut milk from curdling.
6. Serve warm.
*************************************************
BAHASA MALAYSIA VERSION
Along memang gemar sangat apa2 kuih yg di buat daripada ubikayu. Dah biasa buat Pengat Ubikayu, apa kata kali ni kita buat Pengat Bebola Ubikayu pula. Sedap tau buat camni.... pertama kali Along rasa kat rumah kawan, teringat2 nak makan lagi so Along cuba2 lah buat mengikut panduan yang di kongsikan tapi keras pula sedikit sebab campuran tepung ubikayu. Jadi Along pun ubahsuai resepi bawah ni tanpa tepung ubikayu dan hanya guna tepung pulut supaya bebola nya kenyal2 lembut.
By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Ubikayu Parut
+/- 1/4 cwn Tepung Pulut
1-2 bj Keledek Ungu - potong kiub
1 liter Santan
1/4 cwn atau secukup rasa Gula
1/4 st Garam
1 helai Daun Pandan
Pewarna
CARA2:
1. Bahagi ubikayu kpd beberapa bahagian & warnakan setiap satu menikut warna pilihan anda.
2. Campurkan ubikayu parut dgn tepung pulut sehingga sebati.
Pastikan tepung di campur hanya cukup untuk di bulatkan.
3. Didihkan air dlm periuk separuh penuh dan rebus bebola ubikayu sehingga timbul.
4. Rebus keledek sehingga separuh masak.
5. Masukkan kesemua bahan termasuk bebola ubikayu dan keledek ke dalam periuk dan masak sehingga mendidih.
6. Hidangkan suam.
