Melon Tapioca Pearl Dessert

by Prapapan Samarnkun

Melon Tapioca Pearl Dessert

Dessert is not my strong skill, but this Thai dessert I can make any day!  Besides being exotic, it is easy and quick to make.  And it will wow your guests!  For a more exotic version, substitute milk with coconut milk (lightly boiled with a pinch of salt.)

Yields:    6 servings

Prep time:   5 minutes

Cooking time:   10 minutes

Small colored tapioca pearls

Ingredients:

1 1/2 cups small tapioca pearls, multi colors or colors of your choice
5 cups of water for boiling tapioca pearls
1 cup sugar
1/2 cup water
2 cups cantaloupe, honeydew and watermelon balls, keep cold in the fridge until serving time
2 cups milk of your choice; whole milk, almond milk, soy milk etc.-keep cold in the fridge until serving time

Instructions:

1. Make syrup: In a deep saucepan over medium-high heat, bring the water and sugar to a boil.  Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, about 3 to 5 minutes.  Remove from the heat and let it cool.
2. Boil the tapioca pearls: Quickly rinse them under cold water, using a fine mesh strainer.  In a large pot, bring the water to a boil.  Add the tapioca pearls and cook.  Keep whisking so they don’t stick together into a big lump, until they turn glossy clear outside with little white dots in the middle.  Pour into a large fine mesh strainer and rinse under cold water to stop the cooking and remove the gooey liquid.  Use the whisk to hasten the straining process. 
3. Pour the syrup in a container and add the cooked tapioca pearls.  Mix well. Put it in the fridge to keep cold.
4. Serve: In a clear glass, layer 1/2 cup of the tapioca mixture, top with 1/3 cup of milk, then 1/3 cup of melon balls.  Serve cold.