Exquisite Malaysian Coconut Tapioca Pudding (Ambuyat) – A Gluten-Free Delight
Discover a mouthwatering gluten-free dessert with our Exquisite Malaysian Coconut Tapioca Pudding recipe. This delectable Ambuyat treat combines tapioca flour, palm sugar, and coconut milk for an unforgettable taste and texture experience. Enjoy this authentic Southeast Asian dish at home and impress your guests with its cultural richness and culinary appeal.
Allergens
None
Ingredients
- 1. 2 cups tapioca flour (gluten
- free) 2. 4 cups water 3. 1 cup palm sugar, grated 4. 2 cups coconut milk 5. Pinch of salt 6. 1 teaspoon vanilla extract 7. Optional: Crushed peanuts or shredded coconut for garnish
Instructions
- In a large pot, bring water to a boil.
- Gradually add tapioca flour, stirring constantly until well combined and smooth.
- Reduce heat to low and continue cooking, stirring occasionally, for 15 20 minutes or until the mixture forms a soft dough.
- Remove from heat and allow to cool slightly.
- Knead in palm sugar, coconut milk, salt, and vanilla extract until thoroughly combined.
- Shape the mixture into small balls and set them aside.
- If desired, garnish with crushed peanuts or shredded coconut before serving.
Chef’s Insight
Ambuyat is traditionally served in Malaysia with various side dishes, making it a versatile and customizable gluten-free option.
Notes
This gluten-free Malaysian Coconut Tapioca Pudding recipe is perfect for those seeking a delicious and culturally rich dessert option.