Tapioca Black Bean Pudding (Sakoo Tua Dtam)

Ingredients

◦ 1 / 2 cup black beans
◦ 1 / 2 cup small pearl tapioca
◦ 2 cups or 1 can of coconut milk
◦ 3 / 4 cup sugar, taste
◦ 1 tsp. Sea salt, taste


You can delete it by choosing and discard beans. Cover with water and soak for two hours or more. Bring 1 1 / 2 cups water to a boil in small saucepan. Add beans and bring to a boil again. Simmer covered over low heat until the beans soft, dry, stirring occasionally and adding boiling water if the beans. When tender, stir 1 / 2 tsp salt and 1 / 4 cup sugar, and cook for some time for beans to absorb flavors. [Beans can be cooked in a pressure cooker, the salt and sugar when cooking beans.]

When the beans are in the final stages of cooking, 2 cups of warm water in another saucepan. Expecting to get water to a boil, rinse with tapioca pearls in a sieve and cool under running water until thoroughly wet. Drain and allow yourself to take one or two minutes for the beads on the surface of water, then add to boiling water. Reduce heat and often to raise Clear beads (8 to 10 minutes). Prepared If the mixture is too thick, a little more water to cook tapioca, until all the beads to the end.


Coconut sauce by combining coconut milk, 1 / 2 cup sugar and 1 / 2 teaspoon salt in a saucepan. Fire and cook for 5 minutes to thicken slightly.


When prepared as beans and cassava, mix them together and pour in coconut sauce. Toss the mixture. Serve warm. From 6 to 8 servings.