Sago Petits Fours
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.
|2||tbsp||Rice flour, white|
- For the sago (tapioca) layer, 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.
- 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.
Servings Per Recipe 12
|Amount Per Serving|
|Calories 180||Calories from Fat 125|
|Total Fat 14g||21%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|