Tapioca Coconut Pudding (Demok er a Lius)
The Quirky Foodster Team
Ingredients
- Tapioca root, peeled and grated — 500 g (1 lb 2 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 100 g (3.5 oz)
- Coconut milk — 240 ml (8 fl oz)
- Of Salt — pinch
Method
- Combine the grated tapioca, grated coconut, sugar, coconut milk and salt in a bowl, mixing thoroughly.
- Pour into a greased dish.
- Steam for 40–45 minutes until set and firm to the touch.
- Let cool slightly before slicing into pieces.
Introduction: A dense, chewy pudding made from grated tapioca and coconut, steamed until set, a traditional Palauan sweet treat.
Cultural Background: Tapioca puddings like this appear across Palau and the wider Micronesian region, made for family gatherings and special occasions, showcasing the ever-present tapioca and coconut in a sweet, celebratory form.
Tips: Grate the tapioca finely for the smoothest texture once steamed. Let it cool for at least 15 minutes before cutting for the neatest pieces.
Variations: Add a few chopped bananas to the mixture for extra sweetness. Wrap individual portions in banana leaf before steaming for a traditional presentation.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Serve at room temperature or gently steam for a few minutes to warm through.
FAQs:
Q: Is raw tapioca safe to eat?
A: No, tapioca must always be fully cooked, as it is toxic when raw.
Q: Is this pudding very sweet?
A: It has a moderate sweetness, adjustable to taste.
- Tapioca root, peeled and grated — 500 g (1 lb 2 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 100 g (3.5 oz)
- Coconut milk — 240 ml (8 fl oz)
- Of Salt — pinch
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