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.

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.

Ingredients

Servings: 12

Preparation

1. For the sago (tapioca) layer, bring the water to a boil, add the tapioca pearls and cook until the pearls become mostly translucent.
2. Add the sugar. Allow to return to a boil and then remove from heat.
3. 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.
4. 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.