It seems the weather is getting hotter by the day and the heat tends to trigger off my migraine. It doesn't help that I also down with asthmatic cough.
The medication doctor prescribed doesn't seems to help at all so I am going to try some ginger soup.
Was browsing for recipe to participate for this month AFF and I saw Che Bot Loc in one of the Vietnamese You tubber.
Now I can kill two birds with one stone!
Since I don't like coconut, I replaced it with water chestnut.
This dessert is pretty similar to Tub-tim Grob aka red rubies). In fact many of vietnamese dessert is the same to Thai or Chinese dessert.
As I was rolling out the balls, I find that if I have it all white, it is rather boring. So I added a tiny bit of colouring to have some fun.
Serve it to hubby's friend and he likes it.
Vedict: This is very chewy and I had fun eating it because I like chewy food. You need to serve with plenty of ginger soup or else you might find it bland as the tapioca and waterchestnut itself is bland. I am wondering whether I can add a touch of sugar to the dough to enhance the taste.
What you need:
10 water chestnut (peel and diced small)
200g tapioca starch
150ml boiling water
1/2 cup brown sugar
2 1/2 cup water
1 thumb sized ginger, skinned and sliced thinly
Remove 4 tbsp of tapioca starch and put in a small bowl.
Add the boiling water to the 4 tbsp of tapioca starch and mixed evenly.
Add the small bowl of starch into the remaining tapioca starch and knead until it is very smooth.
Keep inside a plastic bag and let it rest for a while.
In a saucepan, add brown sugar, water and ginger. Bring to a brisk boil and stir until sugar melted. Turn off heat.
Pinch some dough, roll into a ball and flatten, add in a small diced waterchestnut. Sealed and roll into a ball. It should be small. Repeat process until all dough is used up.
In a medium size pot filled with water, bring it to a boil.
Add in the tapioca balls and cook until the balls surfaced to the top.
Remove and put into a bowl of ice water. Let it sit for a while and strain them and put into the ginger soup.
This should serve either warm or room temperature.
NOTE: DO NOT CHILL or else the tapioca balls will harden.