Beautiful aren't they! The outer layer is made from green tapioca beads and the inside is yellow soya & coconut. They are named after the precious peridot green crystal because they shine just like peridot. I waited for the sun to shine before photographing them.
100 gms Green Tapioca
100 ml Hot Water
50 gms Yellow Soya Beans ( Split Mung Bean )
100 ml Coconut Milk
300 gms Sugar
300 ml Water
1. Soak the yellow soya in warm water for 1 hour.
2. Steam the soya on foil in a Thai steamer for 10 minutes.
3. Add a little coconut milk and a pinch of salt, then blend them into a paste. Only a little coconut milk is needed for flavour, don't add too much or you'll make the soya paste too loose.
4. Roll pieces of the yellow bean paste into small balls, approximately 1cm in diameter.
5. Put the 100ml of hot water into the green tapioca, it will become sticky. Stir it to make sure the water is well mixed in, then take pieces of the tapioca and press them into thin 4cm discs in the palm of your hand. Place one of the yellow balls in the centre and fold up the edges. After some pressing you can form it into a ball.
In this photograph you can see what they look like before they are cooked.
6. Boil 300ml of water, add the sugar and stir until dissolved.
7. Drop the balls into the boiling water and cook until the balls become almost completely clear. This can take 15-20 minutes.
7. Once they are clear, remove them with a sieve and drop into cold water. Leave the sugar syrup in the pan to cool.
8. Serve with a little of the syrup, and a little coconut milk.