I’ve been having a lot of sweet cravings lately. This is not helping my new year resolution to loose weight. I was at the Asian supermarket a couple days ago and the fresh fruit selection this season does not look appealing to me not to mention the sky high prices. As I wander down the can goods isle I picked up a couple cans of fruits in syrup, jack fruit and the palm seeds. Those two are my favorites. I’m not too fond of the lychees, logans or rambutans in a can. I prefer those fresh which of course is extremely hard to find because they have to be imported to the USA from elsewhere meaning I have to pay an arm and a leg for them when it’s in season. Try to stay away from the can that says “in heavy syrup” as it can be too sweet unless that is what you are trying to achieve. I like my desserts on the not too sweet side.
I was going to eat them right out of the can but changed my mind when thought about how I have not post any recipes up for awhile. I decide to take the quick and easy route by making បង្អែមបបរខ្នុរ (Baw Baw Knaow) Jackfruit & Tapioca Pearls in Coconut Milk aka Jackfruit Pudding. Ingredients and steps are similar to my Corn & Tapioca Pearl in Coconut Milk. Some people like to make this using sticky rice. I did not have the patience to soak my sticky rice for several hours or wait until tomorrow to make this so I took the quick and easy way out.
Jackfruit & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Baw Baw Knaow) បង្អែមបបរខ្នុរ
1 can jackfruit (20 oz size)
1 ½ cup water
4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency)
1 can coconut milk (13 oz)
1/3 cup sugar
a pinch of salt
½ teaspoon pure vanilla extract
Strain jackfruit from can and slice them. Set aside.
In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick. Larger tapioca will take longer to cook.
Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Turn off the heat.
Add slice jackfruit.
Serve warm or cold.
Note: The warm heat will soften the jackfruit. If you prefer a crunchy texture then allow the coconut milk mixture to cool completely before adding the slice jackfruit. Another option is to add when warm but allow the entire pot to cool in the fridge. This will also thicken it up.