| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 8g | 5g | 57g |
| sugars | fibre | protein | salt |
| 20g | 2g | 3g | 0.2g |
One dish that’s always revitalizing and brings a touch of my culinary heritage is the Pandan Flower Tapioca Pudding. As someone who grew up in the bustling, heat of Atlanta with the enduring warmth of West African ethnicity, I have come to appreciate how food can interweave the threads of different cultures to create something powerfully delicious and meaningful. This recipe roots itself in that concept, delivering an amalgamation of tastes and textures that undulate between Atlanta’s southern sweet tooth and the alluringly exotic flavors of West Africa.
A Southern Twist on a Classic
Although Pandan Flower Tapioca Pudding may sound distinctly foreign, it carries within it flavors that should be familiar to any fan of Southern cuisine. Just as peach cobbler is sweetened with fruit, this pudding finds its sweetness in diced mixed fruit like mango, pineapple, and strawberries. The tapioca pearls lend themselves to a uniquely southern, cornmeal-like texture reminiscent of a creamy, lusciously sweetened grits.
Unearthing African Roots
The use of pandan leaves, coconut milk, and vanilla extract mirrors the usage of aromatic, richly flavored ingredients in many West African dishes. The pandan leaves bring their own unique fragrance – something akin to sweet, toasted rice or freshly baked bread. The coconut milk, a staple ingredient in many West African entrees, lends a velvety texture and subtly sweet, tropical flavor.
The Healthful Dessert
With its base of tapioca pearls, a starch extracted from the Cassava plant, this dessert provides a gluten-free alternative that’s easy on the stomach. Being fruit-based, it’s also rich in vitamins, minerals, and antioxidants. Adding a bit of sugar only sharpens the sweetness of the fruit, and given the filling nature of tapioca, one serving should be more than enough to satisfy your dessert cravings. The coconut milk serves not just as flavour, but also as an excellent source of healthy fats, adding to the health benefits of the dish. For a deeper dive into this, you can read more from the Healthline article on the health benefits of coconut milk.
Paired with a spicy, full-bodied West African stew such as West African Peanut Soup or comfortingly southern Fried Chicken, the Pandan Flower Tapioca Pudding can provide the perfect sweet ending to an otherwise savory feast, fulfilling my dream of a perfect Afro-Southern fusion meal that harks back to my family roots and the cultural richness of my upbringing.
Once again, food proves itself to be not just nourishment, but a gateway to understanding and appreciating the beauty of intertwining cultures – and this Pandan Flower Tapioca Pudding deliciously crystallizes this sentiment.
What You’ll Need
- 1 cup of small tapioca pearls
- 2 cups of water
- 1 can (13.5 ounces) of coconut milk
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 6 pandan leaves, tied into knots
- 2 cups of diced mixed fruit (like mango, pineapple, and strawberries)
- 1/2 teaspoon of vanilla extract
Method
Step One
Begin by soaking the tapioca pearls in the 2 cups of water for around 30 minutes. After this time, the pearls should have absorbed much of the water and are ready to be cooked.
Step Two
While the pearls are soaking, prepare your pandan leaves by tying them into knots. This will help to release their unique flavour when they are added to the pudding.
Step Three
After the pearls have finished soaking, transfer them along with the remaining water in their bowl to a medium-sized saucepan. Add the coconut milk, sugar, salt, vanilla extract, and pandan leaves to the saucepan.
Step Four
Cook this mixture over medium heat, stirring occasionally, until the tapioca pearls become translucent. This should take around 10 to 15 minutes. Be careful not to let the mixture boil over.
Step Five
Once you’re satisfied with the consistency of the pearls and the thickness of the pudding, turn off the heat and remove the pandan leaves.
Step Six
Allow the pudding to cool before finally adding your diced mixed fruit. The heat of the pudding can warp the texture and taste of the fruit so it’s important to let the pudding cool first. After the pudding has sufficiently cooled, add the fruit and gently stir it into the mixture until it’s evenly distributed.
Step Seven
Finally, once the pudding has cooled and the fruit has been mixed in, your Pandan Flower Tapioca Pudding is ready to be served. Enjoy it as a refreshing dessert after your favourite meal or as a light snack whenever you’re in the mood for something sweet and satisfying.
