Thai Desserts Delicious

INGREDIENTS:
3 cups pumpkin, grated finely
1/2 cup coconut cream
1 cup coconut milk
1/4 cup tapioca flour
1/2 cup rice flour
1/2 tbsp arrowroot starch
1/4 cup sugar
1/8 tsp salt

SPECIAL UTENSIL:
An 8" x 8" baking pan, a steamer

PREPARATION:
1. Mix tapioca flour, rice flour and arrowroot starch together. Gradually add coconut cream, stir constantly until all the coconut cream is used up. It will take about 15 minutes.

2. Add sugar, pumpkin, salt and coconut milk, continue stirring until sugar and salt are all dissolved.

3. Pour the mixture into a baking pan, spread out evenly, steam over boiling water for 20-25 minutes or until done. Remove from the heat and allow to cool. Cut into 2"x2" pieces.

Tip: Tapioca flour can be substituted by corn flour.

INGREDIENTS:
1 cup small tapioca pearls
2 cups grated white coconut
1/2 tsp salt
1.5 cups sugar
3 tsp tapioca flour
2 cups water
1/2 cup thick pandanus juice

PREPARATION:
1. Wash the tapioca pearls, discarding all the dirt drain and set aside.

2. Toss the grated coconut and salt, steam until heated through, then set aside.

3. Bring the water to the boil and pour over the tapioca pearls. Add sugar and tapioca flour stirring to combine. Follow with the pandanus juice, and stir again.

4. Fill each foil cup with the sweet pearls; arrange on the steamer and steam over boiling water on high heat for 10 minutes, or until done. Sprinkle the salted coconut over the top as garnish.

Tip: Tapioca flour can be substituted by com flour.