Tapioca pudding with corn, in pandan baskets


Try this sweet Thai dessert, made with small tapioca pearls and fresh corn. Follow the tutorial to make pandan baskets easily.

For 6 baskets.


6 pandan leaves

Tapioca cream

150 ml water

1 tablespoon small tapioca pearls

½ tablespoon fresh corn

1 tablespoon sugar


Coconut cream

80 ml coconut milk

1 pinch salt

½ tablespoon rice flour

Prepare pandan baskets

Cut 17.5 cm lengths from each pandan leaf. Then make incisions every 3.5 cm. Fold the sheet to make a square basket. Secure with a staple or toothpick.


Prepare the tapioca cream

Bring the water to the boil, then add the tapioca pearls over a low heat, stirring constantly for about 3 minutes, until the pearls are 70% cooked. Then add the corn and sugar and cook for another 2 minutes while continuing to stir. Taste to see if the tapioca is cooked. Transfer immediately to the pandan baskets (do not wait to transfer, the mixture becomes sticky as soon as it is off the heat).


Prepare the coconut cream

Bring the coconut milk, salt and flour to the boil. Stir well until the cream thickens slightly. Pour the coconut cream over the tapioca cream.


Let stand for about 10 minutes and then serve at room temperature.

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