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.
|Small Tapioca Pearls||140 g / ½ c|
|Water||340 ml / 1 ¼ c|
|Sugar||70 g / ¼ c|
- 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
|Coconut cream||440 ml|
|Rice flour||20 g|
|Salt td>||1½ tsp|
- 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.