This is a rather basic recipe that will allow you to experiment with tapioca pearls. This dish is best served relatively warm. If refrigerated, the pearls will become dry and hard.
Tapioca, or cassava as the plant is more properly known, apparently originated in South America, but it is now an important agricultural crop for many countries around the world, including Thailand, where the fresh roots are known as mun tet and the processed 'pearls' used in desserts are called sagoo. The plant itself is rather unprepossessing in looks. It's the large tuberous roots, looking something like an oversize yam, that are the cash crop.
This simple dessert is often served with crushed ice, like many Thai sweets. The gem-like quality of this dish makes it a rather elegant finish for a dinner party. Although red is the traditional color, you can try other colors to suit your mood, or match the décor of your dining room.
Mock Pomegranate Seeds
(4 - 6 Servings)