Thai Spiced Mango Tapioca Pudding
Fresh ginger, Thai basil, kaffir lime, lemongrass, fresh mango, tapioca, cream, coconut milk and cayenne..
Thai Spiced Mango Tapioca Pudding
Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)
1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
cayenne pepper
Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times. Transfer to a heavy saucepan and add 1 cup cold water. Bring to a boil, then remove from heat and allow to steep for 20 minutes. Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.
Add cream and sugar to the decoction and bring to a boil. Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.
Stir in mango, cover and allow to cool 10 minutes.
To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper. Garnish with basil and crystallized ginger.
artmuse said,
January 23, 2010 at 8:33 pm
oh my this looks delicious…
artmuse said,
January 23, 2010 at 8:33 pm
This is Bonnie btw. :)
lynn byrd said,
January 24, 2010 at 11:06 am
oh my. i could bathe in this.
Ren said,
January 24, 2010 at 9:12 pm
:-)
atxglutenfree said,
January 24, 2010 at 11:38 am
wow, this looks lovely.
Ren said,
January 24, 2010 at 9:12 pm
Thank you!