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Tapioca Pudding with Melon Recipe

Tapioca Pudding with Melon Recipe

Ingredients :

    • 1 ripe rock melon or honeydew
    • 875 ml (31/2 cups) water
    • 75 g (1/cup) tapioca pearls
    • 400 g (2 cups) sugar
    • 250 ml (1 cup) coconut
    • cream combined with
    • 1 teaspoon salt

Method :

    1. Cut the melon in half and scrap out the seeds.With a melon baller, scoop out round balls and place in the refrigerate to chill.
    2. Bring 750 ml (3 cups) of water to a boil in a pot or saucepan over medium heat. Add the tapioca pearls and cook, stirring occasionally, until the pearls are almost clear, with tiny white spots in the center, about 7–10 minutes. Add 100 g (1/2 cup) of the sugar and stir until the sugar is totally dissolved. Remove the pot from the heat and refrigerate to chill.
    3. Combine the remaining 300 g (11/2 cups) of sugar with 125 ml (1/2 cup) of water. Cook until the mixture turns into a thin syrup, about 7–10 minutes. Allow to cool.
    4. To serve, portion the chilled tapioca pudding into serving bowls. Drizzle with the syrup and top with the melon balls. Spoon the coconut cream mixture on top and serve chilled.

Serves 4–6
Preparation time : 25 mins
Cooking time : 30 mins