Tapioca Breakfast Pudding (Demok mo Tuib)
The Quirky Foodster Team
Ingredients
- Tapioca root, peeled and grated — 500 g (1 lb 2 oz)
- Coconut milk — 240 ml (8 fl oz)
- Sugar — 3 tbsp
- Of Salt — pinch
Method
- Combine the grated tapioca, coconut milk, sugar and salt in a bowl, mixing thoroughly.
- Pour into a greased dish.
- Steam for 35–40 minutes until set and translucent.
- Let cool slightly before slicing into pieces and serving warm.
Introduction: Tapioca root grated and gently sweetened with coconut, steamed into a soft, comforting pudding, a common Palauan breakfast built on the island's staple root.
Cultural Background: Tapioca (cassava) is a foundational staple across Palau, and turning it into a lightly sweet, coconut-enriched pudding is one of the most familiar ways it's prepared for breakfast in island households.
Tips: Grate the tapioca finely for the smoothest texture once steamed. Let the pudding cool for a few minutes before slicing for the neatest pieces.
Variations: Add a little grated coconut on top for extra texture. Serve with a drizzle of extra coconut milk.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat by steaming for 5–10 minutes, or enjoy at room temperature.
FAQs:
Q: Is raw tapioca safe to eat?
A: Tapioca must always be properly cooked, as it is toxic when raw; steaming or boiling it fully makes it safe to eat.
Q: Can this be made with cassava flour instead?
A: Fresh grated tapioca root gives the most traditional texture; flour-based versions differ significantly.
- Tapioca root, peeled and grated — 500 g (1 lb 2 oz)
- Coconut milk — 240 ml (8 fl oz)
- Sugar — 3 tbsp
- Of Salt — pinch
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