ThaiCookingHouse

Another great use of black beans, this warm, sweet, but not too sweet dessert is enjoyed by all ages, even toddlers. The combination of tapioca pearls and beans may be unexpected for some in the West, but it is well-known and liked in Thailand (note the option to use corn is less filling than using black beans). The tender tapioca pearls and the firmer black beans offer a subtle contrast.

Preparation

1. Rinse tapioca pearls. Drain.
2. Soak black beans over night in water at room temperature.
3. Pick jasmine flowers around 6 pm for the best aroma. Gently clean jasmine flowers, do not bruise them. Using your finger tips, gently open up the flowers a tiny bit. In a small bowl, add 3 cups of water, put jasmine flowers in the bowl. Flowers will be floating. Cover the bowl and leave it until the next morning, 6am-7am, about 12 hours. Do not leave it for more than 12 hours because it will reduce the aroma.
4. If you do not have jasmine flowers, use 1 teaspoon of jasmine essence and mix with 2 cups of water.
5. If a coconut can is used, do not shake it. Open the can, keep the creamy part in a bowl (1 1/2 cups) and water-like part in another bowl (1 cup).
6. Slice coconut meat into thin pieces. (optional)

Directions

Directions for making coconut topping sauce

1. In a sauce pan, over medium heat, mix and stir rice flour, sugar and salt by adding coconut milk little by little. Stir well. Make sure that flour is dissolved. Cook for about 4 minutes or until boiling.

Directions for making black bean coconut sauce

1. In a pot, bring 3 cups of water to a boil. Add black beans. Cook for about 45 minutes or until soft and tender. Drain.
2. In the same pot, add cooked black beans, 1 cup of water-like coconut milk and coconut palm sugar. Stir well and make sure that coconut palm sugar is dissolved. Bring to a boil. Add 1/2 cup of creamy coconut and salt. Stir well. Bring to a boil. Set aside.

Directions for making tapioca pearls

1. In a pot, over medium-low heat, add 1/8 cup of sugar and jasmine water. Stir well. Bring to a boil. Add tapioca pearls. Stir well, do not let tapioca pearls stick to the bottom of the pot and get burned. Boil for about 15-20 minutes or until cooked. When tapioca is cooked, it should be transparent (clear) with a tiny white spot in the middle.
2. Add 1/8 cup of sugar and coconut meat. Stir well. Remove from heat. Set aside.
3. Serve warm. In a small serving bowl, scoop 2-3 serving spoons of tapioca pearls. Then pour 2-3 serving spoons of black beans coconut milk on top of the tapioca pearls. Sprinkle with 1-2 teaspoons of coconut topping sauce.
4. Remember to stir before eating.

  Before Cooking

• There are many sizes of tapioca pearls. Use a small size of tapioca pearls.
• If desired, 2 cups of corn can be substituted for black beans.
• If you do not have jasmine flowers or jasmine essence, use water. In this case you will not get the aroma of jasmine.
• Palm sugar or regular white sugar can be substituted for coconut palm sugar. In this case you will get a different taste and aroma depending on which sugar type is used.

  Ingredients

Tapioca Ingredients
1/4 cup Small tapioca pearls
1/2 cup Coconut meat
1/4 cup Sugar
2 cups Jasmine water or water

Black Bean Coconut Sauce Ingredients
1 cup Black beans
1/2 cup Creamy coconut milk
1 cup Coconut milk (water-like part)
1/4 cup Coconut palm sugar
1/4 teaspoon Salt
3 cups Water

Coconut Topping Sauce Ingredients
1 cup Creamy coconut milk
1 teaspoon Rice flour
1 teaspoon Sugar
1/4 teaspoon Salt