THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

     

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



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Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes

HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)

THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

Salt - a Pinch.

For Candied Tapiocas :

Steam Cooked Tapiocas - 1/2 Kg
Sugar/Palm Sugar - 3/4 Cup - 1 Cup
Water - 1 Cup
Pandan Leaves/Screwpine Leaves - 1 Leaf
Yellow Food Colouring -2-3 Drops(Optional)

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

Thick Coconut Milk - 1 - 11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)


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• Peel the Tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water runs clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

 

For Candied Tapiocas:

• Combine Sugar & Water in a Sauce pa.
• Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
• Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
• Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
• Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
• Switch off the flame and leave it aside.

 

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

• Take a few pieces of Candied Tapiocas and place it on a serving plate.
• Let the Tapiocas be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
• Let it sit for about 5-7 Minutes
• Let the Candied Tapiocas absorb the Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
• Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

• Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
• This will enable the Tapiocas to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used Thick Coconut Milk in the recipe(home-made).
• Can use Coconut Cream instead of Coconut Milk.
• Adding Food Colour to Steamed Tapioca is purely optional.

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Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated