Last minute: From the heart of Tapioca - Walla! Food

2021-03-31T08:07:31.683Z

No mixers, no separating eggs and no standing for hours in the kitchen. Sometimes all it takes for the end of the meal is something sweet and light. Orly Plai prepares fur hearts from festive tapioca pearls with a minimum of investment

Food

Last minute: from the heart of tapioca

No mixers, no separating eggs and no standing for hours in the kitchen.

Sometimes all it takes for the end of the meal is something sweet and light.

Orly Plai prepares fur hearts from festive tapioca pearls with a minimum of investment

Perfect even before the whipped cream and strawberries: "Passover cake" that you will want to make all year round

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From the heart of tapioca with a minimum investment

Recipe By: Orly Plai-Bronstein

30 minutes work
Easy to prepare
8 diners

Israeli
vegan
Recipes for Passover
fur
desserts
Fur desserts
Recipes to sit
kosher

Cool and refreshing tapioca hearts (Photo: Dror Einav)

Conversion calculator

Ingredients

To Malabi Tapioca
- 200 grams of tapioca (1 cup)
- 6 cups
- 1 can coconut cream (400 ml)
- ½ Cup sugar
- ½ Vanilla stick decomposed into grains or 2 bags of vanilla sugar
- 1 teaspoon of roses
For syrup
- 2 tablespoons frozen raspberries
- 3 tablespoons sugar
- ½ Buckwheat
- ½ As rose petals
For serving
- Pistachios and chopped
- Ground coconut
- Dried rose buds (permission - available at spice stores)

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Preparation

How to make tapioca hearts with a minimum of investment?

1

Cook the tapioca:
Cook the tapioca pearls in a pot with 6 cups of water for 15-20 minutes, until the grains become translucent and soft.
Stir occasionally.
2

Malabi:
Remove the tapioca from the heat and add sugar, vanilla, rose water and coconut cream and mix well.
Taste and add more sugar if necessary.
Transfer to individual serving utensils or a central and beautiful glass dish, cover and refrigerate for at least an hour and a half.
4

Prepare syrup: In a
small cauldron, cook the syrup ingredients for about 10 minutes until simmering, strain and cool.
5

Serving:
Drizzle a little of the syrup over each dish and add pistachios, coconut chips and dried rose buds.
The toppings can be served separately and everyone will put together their own dish.