Ingredients
Original recipe: 6 dessert bowls. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 150 gglutinous rice flour
- 120 mlwater for dumpling dough
- 30 gsmall tapioca pearls
- 500 mlwater for tapioca
- 400 mlunsweetened coconut milk
- 600 mlwater for dessert soup
- 250 gpeeled sweet potato, cut into 1.5 cm cubes
- 250 gpeeled ripe firm banana, cut into thick slices
- 150 gripe jackfruit from a can, drained and sliced
- 70 gsugar
- ¼ tspsalt
Make it
- Mix glutinous rice flour with the dough water, adding the final spoonful gradually, and knead to a smooth dough. Roll into about 30 balls, each roughly 1.5 cm wide, and cover while preparing the soup.
- Bring the tapioca water to a boil in a small saucepan. Add pearls and simmer for 15–20 minutes, stirring often, until translucent with no hard centres. Drain through a fine sieve.
- In a large saucepan, combine coconut milk, dessert-soup water, sugar and salt. Bring to a gentle simmer, add sweet potato and cook for 8–10 minutes until almost tender.
- Add the rice balls one at a time and stir gently to prevent sticking. Simmer for 6–8 minutes; they should float and be cooked through with no dry, chalky centre when one is cut open.
- Add banana, jackfruit and cooked tapioca and simmer for 3–4 minutes more, until the banana softens but still holds its shape. Divide among six bowls and serve warm.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.