Ingredients:
- 1/2 cup small tapioca pearls
- 1/2 cup mung beans (hulled, split, and soaked for 2 hours)
- 1 can (400 ml) coconut milk
- 1/4 cup palm sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup diced ripe mango (or jackfruit)
- 1/4 cup toasted coconut flakes (for garnish)
- Water, as needed
Instructions:
- Cook the Tapioca Pearls:
- In a medium pot, bring 4 cups of water to a boil.
- Add the tapioca pearls and cook for about 10 minutes, stirring occasionally to prevent sticking.
- Once the pearls turn translucent, remove the pot from heat. Drain and rinse the tapioca under cold water to stop further cooking. Set aside.
- Cook the Mung Beans:
- In a separate pot, add the soaked mung beans and enough water to cover them by about 1 inch.
- Bring to a boil, then lower the heat to simmer for about 15 minutes or until the mung beans are soft but still hold their shape. Drain and set aside.
- Make the Coconut Soup Base:
- In a large saucepan, combine the coconut milk, 1 cup of water, and palm sugar.
- Stir over medium heat until the sugar dissolves completely.
- Add the cooked mung beans, vanilla extract, and salt. Simmer for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- Add the Tapioca and Fruit:
- Stir the cooked tapioca pearls into the coconut soup.
- Remove from heat and allow it to cool slightly before folding in the diced mango (or jackfruit).
- Serve:
- Divide the sweet soup into bowls.
- Garnish with toasted coconut flakes for a bit of crunch and serve warm or chilled, depending on your preference.
Tips:
- Feel free to substitute mango or jackfruit with lychee or longan for a different fruit flavor.
- Adjust the sweetness by adding more or less sugar depending on your taste.
- For added texture, you can incorporate other ingredients like red beans, lotus seeds, or pandan jelly.