I'm in Paris. I dig Asian supermarkets as if I were in Belleville the museum. I find sticky green rice flakes, tapioca types of all kinds. I choose one that looks like garlands transparent, red and yellow. I also buy a pot of beans and fruit in syrup cane (Halo-Halo). It is a mixture of red beans, mangos, jellies, coconut, fruits, palm, jackfruit, white beans preserved in sugar cane.
How to prepare desserts?
must soak the tapioca in water before cooking. Between half an hour a night ... Half an hour is sufficient for small beads, a little longer for the wreaths that can be tough.
Cook 15 minutes over medium heat and then another 20 minutes watching and stirring. Taste occasionally to check for doneness. Add sugar. It is cooked when it is completely translucent and soft.
In bowls, gather fruit in syrup, tapioca and coconut milk. We can get more or less sweet desserts to suit our tastes. For example use the cane syrup fruit to add sugar. However, coconut milk, slightly sweet, can moderate the sweetness.
Eat warm or cold.
Tapioca Chez Pham, Vietnamese canteen Street Mage in Toulouse, located in a former butcher.
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