The Dishes

Pandan Tapioca Pearls Pudding

Prep time: | Cook time: | Serves 8

  • 375g small pearl tapioca
  • 2 cups hot water
  • 400ml coconut milk
  • 1/2 cup raw sugar
  • 1/2 cup desiccated coconut
  • 2 pandan leaves, tied as knot
  • 1/2 tsp pandan essence
  1. Place the tapioca pearls into a mixing bowl then add hot water. Leave to soak for 20 minutes. You’d want the pearls to look slightly translucent. If it is not, then add around 1 more cup of hot water, give it a gentle stir and soak for further 10 minutes.
  2. In a saucepan, mix all the rest of ingredients: coconut milk, raw sugar, pandan leaves and boil on a medium to low heat for 10 minutes. Stirring occasionally.
  3. Add pandan essence and desiccated coconut, stir and mix gently until all well combined.
  4. Mix in the soaked tapioca pearls slowly into the boiled pandan coconut mixture.
  5. Stir for a couple of minutes until all ingredients are well combined.
  6. If you have a pudding mould, pour your mixture into this. If not, then line a deep-ish bowl with cling wrap then pour mixture into it.
  7. Let it set overnight in the fridge.
  8. Place a plate on the bowl, flip it upside down then remove the cling wrap.
  9. Upon serving, if you have extra pandan leaves, cut in a diagonal (about 1/2 cm) to make the ‘bird’ shape then place onto the pudding for garnish.
  10. Enjoy with a cup of tea.