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Name: Thai Coconut Rice Pudding (Taco Saku)
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 c Water; 1/2 c tapioca pearls Small size; 2 1/2 tb Granulated sugar; 2 c coconut milk, thick (more if; 1/4 c Plus; 1 tb Granulated sugar; 1 1/4 ts Salt; 1/2 c Long-grain rice; 2 c Water

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INGREDIENTS

1 1/2 c Water
1/2 c tapioca pearls ; Small size
2 1/2 tb Granulated sugar
2 c coconut milk, thick ; (more if
1/4 c Plus
1 tb Granulated sugar
1 1/4 ts Salt
1/2 c Long-grain rice
2 c Water

Servings

INSTRUCTIONS

From: Sandal@aol.com (Sandi in Arkansas) Date: 29 Apr 1995 16:10:57 -0600 1. Soak the rice in the water overnight. 2. Bring 1 1/2 cups water to a boil. Put the tapioca pearls in a sieve and rinse them very quickly under running water. Add them to the boiling water and stir until they become translucent. Add the sugar to the tapioca and water and stir until the sugar dussolves. 3. Remove the mixture from the heat and pour it into small custard cups or an 8 x 8 x 2-inch baking pan. Traditionally, the custard is poured into banana leaves that have been formed into the shape of a cup. 4. Wash the soaked rice in 2 or 3 changes of water until the water runs clear, and drain it well. Grind the uncooked rice with the salt, sugar, and 1 cup of the coconut milk until it is pureed. 5. Put the ground rice mixture into a pan with the remaining coconut milk. Cook over medium heat until it thickens slightly. Reduce the heat to low and cook for 10 to 15 minutes more, until it is very thick but still pourable. If the mixture begins to dry out or gets too thick to pour, add more coconut milk as needed. 6. Remove the pan from the heat and pour the mixture evenly over the layer of tapioca pudding. 7. Serve at room temperature. Makes 16 pieces. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Thai Coconut Rice Pudding (Taco Saku)

1 1/2 c Water 
1/2 c tapioca pearls Small size
2 1/2 tb Granulated sugar 
2 c coconut milk, thick (more if
1/4 c Plus 
1 tb Granulated sugar 
1 1/4 ts Salt 
1/2 c Long-grain rice 
2 c Water

From: Sandal@aol.com (Sandi in Arkansas)    Date: 29 Apr 1995 16:10:57 -0600  1. Soak the rice in the water overnight.    2. Bring 1 1/2 cups water to a boil. Put the tapioca pearls in a sieve and  rinse them very quickly under running water. Add them to the boiling water  and stir until they become translucent. Add the sugar to the tapioca and  water and stir until the sugar dussolves.    3. Remove the mixture from the heat and pour it into small custard cups or  an 8 x 8 x 2-inch baking pan. Traditionally, the custard is poured into  banana leaves that have been formed into the shape of a cup.    4. Wash the soaked rice in 2 or 3 changes of water until the water runs  clear, and drain it well. Grind the uncooked rice with the salt, sugar, and  1 cup of the coconut milk until it is pureed.    5. Put the ground rice mixture into a pan with the remaining coconut milk.  Cook over medium heat until it thickens slightly. Reduce the heat to low  and cook for 10 to 15 minutes more, until it is very thick but still  pourable. If the mixture begins to dry out or gets too thick to pour, add  more coconut milk as needed.    6. Remove the pan from the heat and pour the mixture evenly over the layer  of tapioca pudding.    7. Serve at room temperature. Makes 16 pieces.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 16

Calories: 171
Calories from Fat: 109 (64%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 8.7mg		0 %
Potassium 139.3mg		4 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 15.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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