Tapioca pearls soup (che khoi mi)

Ingredients

• 2 cups grated yuca (tapioca)
• 1/2 cup green tapiocal pearl
• 1 can coconut cream
• 4 cups water
• 3/4 cup sugar (to your tasting)
• 8 tablespoons tapioca starch
• 4 tablespoons sugar
• pink food color
• dash salt

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Preparation

• Soak the tapioca pearl with just enough water to cover it. If you only have white tapiocal, soak it in some pandan paste to make it green. Boil 1 cup water and place the pearl in to cook. Stir to prevent sticking to the bottom pan. If too dry then add in more water. A little at a time. We want the pearl to be cooked but not wet.
• Boil a pot of water to use for steaming yuca. While boiling water. Take one cup grated yuca, add 2 teaspoon sugar, dash salt, 4 tablespoons tapioca starch, 2 tablespoons water, and couple drop of pink color. Mix everything together and form small balls. Place the balls on an oild plate for steaming later.
• Do the same for the other cup of grated yuca except this time no food color. Steam the balls for 15 minutes until cooked.
• In a pot boil 4 cups water. When water is boiled, add in the coconut cream. Add in 3/4 cup sugar and a dash of salt. Stir and taste. Turn off the fire once it the soup is boiled. Leave it to cool.
• Now scoop the cooked tapical pearl (try making in ball shap) and drop in the soup. The tapiocal pearl should stick together. Just wet your spoon when trying to scoop it.
• Once the yuca balls are cooked, drop them into the soup.
• Serve warm or cold. This dessert is actually better cold. So leave the left over in the refrigerator and eat again later.