Naab Vaam (Coconut-Tapioca Dessert)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

anchovies

🥗Healthier: tofu

💰Cheaper: canned sardines

Tofu provides a vegetarian option with similar texture.

fried chicken

🥗Healthier: grilled chicken

💰Cheaper: chicken thighs

Grilled chicken reduces fat while maintaining flavor.

sambal

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with easier availability.

1) COCONUT SYRUP: Place the palm sugar in a pot with 1 cup of water. Melt the sugar on low heat until fully dissolve. Then add in the coconut milk, pandan leaves, and salt. Stir and let it simmer (but not to a boil) for 10 minutes. Turn off heat and let it cool in the fridge overnight or until fully cooled.

2) COOKING THE TAPIOCA PEARLS: In a pot, add in 3 quarts of water. Let it come to a boil. Then add in the tapioca pearls and stir. Stir and boil for 5 minutes. Then turn off heat, cover the pot with a lid and let it sit in the hot water for 15 minutes. After 15 minutes the pearl will double in size and become clear. Strain and rinse the pearls with cold water. Separate the pearls into two batches. Color one batch red and the other yellow. Set aside.

3) MAKING THE CENDOL: Chop the pandan leaves into 1 inch pieces. Place it in the blender with 4 cups of water. Blend until the pandan are well chopped and the water is a nice green color. Grab your cooking pot and place a strainer and then a fine cloth or a cheese cloth over the strainer. Strain it well and press all the liquid out. Discard the pandan pulp. Finish adding in the addition 6 cups of water into the pandan water. Then add in the packet of flour mix, 3 Tbsp of tapioca starch, and salt. Mix well. Cook the mixture over medium high heat until it becomes thick. STIR CONSTANTLY to prevent lumps from forming and to prevent the starches from burning at the bottom. Stir and cook for about 10-15 minutes. Once it becomes thick and unison, cook it for another 5 minutes. Once the batter creates a nice ribbon consistency and is shiny, take it off the heat.

4) OTHER TOPPINGS: Basil seeds: Add 1/4 cup basil seed to a bowl. Add in cold water just to cover. Let it bloom (takes about 2-4 minutes). Strain excess water and use as desire. Coconut meat/water: Cut open a fresh coconut. Keep the water and scrape off the coconut meat. Cut the meat into bite size pieces and top naab vaam with it.

5) ASSEMBLE: In a cup, add equal part tapioca pearls and cendol. Add in basil seeds and the toppings. Then add in the coconut syrup to your liking. Mix. Taste and adjust. Add in ice if you want it colder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens