Tong Sui literally means Sugar water... That said I am sure you have deducted this is going to be a dessert post! haha This is one of my favorite types of Tong Sui. I found the recipe here.
I added an ingredient but and changed some things around but it is basically the same recipe.
I found for the water content there was too much tapioca in the original recipe but it could be due to the fact that I put a lot of taro and yam.
1/3 cup of Tapioca Pearls.
1.5 cups diced Taro
1.5 cups diced Yam
4 cups of water (1 liter)
1 can of Coconut milk (13.5 oz/400ml)
Directions! Ari's Variation! =)
1. Soak the Tapioca Pearls for a minimum of 3 hours.
2. Dice the Taro and Yam into small pieces.
3. Pour the water and the coconut milk into a pot and bring to a boil.
(add rock sugar to taste)
4. Toss in the Taro and Yam and stir to ensure they do not stick to the bottom of the pot.
5. Drain the Tapioca Pearls.
6. When you can easily pierce through the Taro and the Yam with a fork, toss in the Tapioca Pearls.
7. Stir continuously for 15-20 minutes or until tapioca becomes translucent without any white dots in the middle.
The tapioca pearls look like this. It should be readily available at any asian market. Just ask someone to point you to it. They tend to be on a bottle shelf in my experience. It basically looks like a bag of tiny white pellets.
This is probably more than 1.5 cups but I really like my desserts to have a lot of stuff so I put in a lot!
I would recommend dicing it up smaller than I do here, it will cook more quickly. I diced up a whole taro and a whole yam which was enough for two-three batches. I just put it in the fridge for next time. This is how much I used for this recipe.
Soak the Tapioca Pearls for a minimum of 3 hours. I just set it aside till I am ready to use it.
Try to not forget this step. This makes a world of a difference between nice fluffy tapioca and hard and mushy.
Place the water and Coconut milk in a pot and bring to a boil.
(Just in case you were curious what coconut milk I use looks like)
This will be the time to add rock sugar to sweeten things up. I added 4 pieces, you can add more or less depending on how sweet you want it.
When it comes to a boil toss in the Taro and Yam pieces.
When the Taro and Yam are tender, toss in the drained tapioca pearls. Remember to stir continuously! You do not want the tapoica to stick together and get clumpy or for it to stick to the bottom of the pot. Tapoica becomes goopy very easily so remember to stir stir stir.
Remove from heat and serve hot or cold. =)
I was too lazy to wash two pots so I didn't follow the exact recipe Christine used. But here it is for reference.
My last bit of advice is not to overdo it on the taro and yam because it thickens up the base, if that happens just add a some more water and do a quick reboil. =)
I hope you will try this out it is a really delicious dessert.