INGREDIENTS

INSTRUCTIONS

From: Sandal@aol.com (Sandi in Arkansas)  Date: 29 Apr 1995 16:10:57
-0600 1. Soak the rice in the water  overnight.  2. Bring 1 1/2 cups
water to a boil. Put the tapioca pearls in a  sieve and rinse them very
quickly under running water. Add them to  the boiling water and stir
until they become translucent. Add the  sugar to the tapioca and water
and stir until the sugar dussolves.  3. Remove the mixture from the
heat and pour it into small custard  cups or an 8 x 8 x 2-inch baking
pan. Traditionally, the custard is  poured into banana leaves that have
been formed into the shape of a  cup.  4. Wash the soaked rice in 2 or
3 changes of water until the water  runs clear, and drain it well.
Grind the uncooked rice with the salt,  sugar, and 1 cup of the coconut
milk until it is pureed.  5. Put the ground rice mixture into a pan
with the remaining coconut  milk. Cook over medium heat until it
thickens slightly. Reduce the  heat to low and cook for 10 to 15
minutes more, until it is very  thick but still pourable. If the
mixture begins to dry out or gets  too thick to pour, add more coconut
milk as needed.  6. Remove the pan from the heat and pour the mixture
evenly over the  layer of tapioca pudding.  7. Serve at room
temperature. Makes 16 pieces.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 52
Total Fat: 6.2g
Cholesterol: <1mg
Sodium: 190.7mg
Potassium: 71.4mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 3.5g
Protein: <1g