Sago Petits Fours

This recipe is based on a sweet I've had from time to time in Thailand. It's traditionally a leaf-box dessert like Ta-goh, only with tapioca pearls instead of the jasmine pudding.

Sago Petits Fours Sweet tapioca pearls (sago) with coconut cream frosting

Although making small petit four seemed like a good idea, you can't really eat these without a spoon, and even then it can get messy. I would actually recommend small dessert cups for this sweet.

Sago Layer

Ingredients

Small Tapioca Pearls140 g / ½ c
Water340 ml / 1 ¼ c
Sugar70 g / ¼ c

Preparation Method

  • Bring the water to a boil, add the tapioca pearls and cook until the pearls become mostly translucent.
  • Add the sugar. Allow to return to a boil and then remove from heat.
  • Spoon a bit of the tapioca pearls into a small dessert bowl or little cups like the silicone ones shown in the photo. Allow to cool a little before topping.

Coconut Cream Topping

Ingredients

Coconut cream440 ml
Rice flour20 g
Salt td>1½ tsp

Preparation Method

  • To create the coconut cream second layer, mix together the coconut milk, rice flour and salt in a pan. Heat to boiling over medium flame, stirring until it thickens. Remove from heat and spoon onto the top of the first layer, filling the leaf boxes, or whatever.

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