Cook time: 25 mins
Yield: Makes 24
Ingredients:
- 200 gm tapioca pearls
- 85 gm sugar
- 1 Tbsp olive oil
- 145 gm sweetened red bean paste, canned or homemade
- Soak tapioca pearls over 1 hour. Rinse and drain well. Add sugar and olive oil, mix well. Set aside for later use.
- Use a mini non-stick muffin tray or any shape of mould you like. Put 1 teaspoon of tapioca pearls and line evenly on the bottom, up to 1/3 in depth. Then add red bean paste, followed by another layer of tapioca pearls. Lightly press the surface with your finger or spoon.
- Steam over high heat in a wok for 25 minutes with a cover until the tapioca pearls turn translucent and are cooked through.
- Use a knife to run around each mini tapioca cakes. They should be easily remove from the tray. Serve on a platter.
- The tapioca cake is translucent when it is hot or at room temperature. However, if it’s chilled, it would turn white. So you can reheat the chilled tapioca cake before serving.
- It’s pretty easy to make red bean paste at home. The ratio of read bean and water is 1:3 in order to cook perfect red bean paste. When the water is dried up, the red bean would be just soft enough but still retain the round shape. Just put 1 part of red bean into 3 parts of boiling water and cook on low-medium heat until really tender. Well, I use ceramic glass top stove to cook. If you use gas instead of electricity, then you have to adjust the heat and time. Add sugar to taste when almost done. The red bean paste can be stored in freezer for 1 to 2 weeks.
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