Tapioca With Coconut Milk

INGREDIENTS

* 500g tapioca root
* 400g sugar
* 2 litres water
* 250ml coconut cream
* 1 tsp white sesame seeds, lightly pan-fried
* 1/2 tsp salt
* 3 pandan leaves

METHOD

1. Peel and cut the tapioca roots into 10cm chunk.

2. Rinse them in cold water.

3. Boil a litre of hot water in a pot and add in the tapioca roots. Cook till the tapioca roots start to be transparent.

3. Take the tapioca roots out from the hot water and set aside.

4. Combine sugar with a litre of water in a pot and add in the pandan leaves. Heat until the syrup starts to boil.

5. Add in the tapioca roots and let them cook in the syrup till soft and transparent. Remove from heat and place on a serving dish. Cut the chunks into smaller sizes.

6. In a separate saucepan, mix coconut cream and salt together and heat gently. Do not boil.

7. Drizzle the coconut cream over the tapioca roots. Top with white sesame seeds and serve.