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Tapioca Seeds with Yam and Sweet Potato
Ingredients:
3 ounces tapioca seed
2 ounces yam, skinned and diced
2 ounces sweet potato, skinned and diced
1 stalk pandan leaf
2 ounces rock sugar
7 cups water
Instructions:
1. Bring 5 cups of water to a boil. Add the tapioca and cook
until the tapioca turns transparent. Dish out and rinse under cold running water. Drain.
2. Wash and knot the pandan leaf. Prepare the yam and sweet potato and pandan leaf.
3. Cook over medium-low heat for 15 minutes. Add the rock sugar and continue to cook the sweet soup for 10 minutes, then include the cooked tapioca and mix well.
4. Remove and discard the pandan leaf before serving. Serve hot.
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