Wednesday, 17 December 2014

Tapioca Sticks Porridge

Hi, guys! This month there will be a theme going around on the blog. December is cooking month! So from now on, every week, I'm going to introduce a recipe to all of you. As you know, I'm not much of a cook so this is something totally new to me. Some of the recipes might be quite traditional and some of them are just cooking-hacks as opposed to recipes. Either way, I hope you enjoy them!

Although I don't celebrate Christmas, today's recipe reminds me so much of it. It has the classic Christmas colours: red and green. Though I'm not sure if it would be a go-to dish for Christians in the country on said holiday, the colours and the fact that it's warm alone are rather befitting for this time of the year. Some of the main ingredients are very South-East Asia central but I'm sure it could be found in Asian markets all over the world. So let's get started!

Ingredients 
  • 200 gr tapioca sticks
  • coconut milk from 1/2 coconut
  • 1,25 L water
  • 2 strands of pandan leaves
  • 2 tbsp. tapioca flour (diluted in water)
  • 7 tbsp. sugar
  • a pinch of salt

For the porridge:
  1. Boil 1 litre water in a pot until it bubbles up
  2. Tie one pandan leaf into a knot and throw it into the pot
  3. Once the water boils, pour the tapioca sticks in and let it sit on the stove until the sticks are all soft and turn translucent. Stir occasionally to prevent the sticks from sticking to the pot.
  4. Add the sugar into the concoction then stir some more
  5. Dilute the tapioca flour in water and pour it little by little into the concoction. Make sure you watch the consistency and only add the flour when it's not thick enough.
  6. Spread a pinch of salt to balance the taste
  7. Serve the porridge
For the sauce:
  1. Mix the coconut milk with the 250 ml water in a pot and let it boil
  2. Tie the other pandan leaf into a knot and throw it in
  3. Stir occasionally to prevent the milk from cracking unevenly
  4. Once the milk boils, remove from the stove
  5. When you want to eat the porridge, pour the sauce on top of it and dig in!

Tips: Do not mix the sauce and the porridge, except for eating. The coconut milk will only last for 3 days in the fridge so if you mix them together, the porridge cannot be kept for too long. Do not add all the tapioca flour at once, the concoction will thicken in clumps. The pandan leaves are tied in knot so they won't fray and the tapioca sticks won't stick to them. You can add mung beans, red beans or bananas, if you want to shake it up a bit. I ate mine with red beans and it was perfection! Lass euch schmecken!

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