This is anko tapioca pearl pudding. Or, red bean paste tapioca pearl pudding.
Anko is a Japanese condiment made from azuki beans. Once boiled, mashed to the desired texture (fine or lumpy) and sweetened, a delicious fruity paste is born.
All that to say, it is not your typical tapioca pearl pudding.
Neither it is sago pudding as the pearls originates the cassava plant not the sago palm. But I have read that they can be used interchangeably.
Of course, if decent mangoes happened to be sold on the aisles of my grocery shop, I’d topped my pudding with it. However, the change was welcome. This nectarine highlighted the fruity character of anko in a way I’d never perceived before.
It is said that food is foremost a visual experience. Although I like a waterfall of colour in my plates and meals, I’d never accounted for the dish it’d laid in. I always went for the practical plate, slightly curved to use the rim, to avoid sauces spilling out. Never because it was pretty. Well, this glass sure is just that. Although invisible, this glass has starlike decorations embedded into the design. I do feel quite coquettish when I use it !❀
RECIPES USED :
★ Mango sago recipe : https://nomnompaleo.com/mango-sago-coconut-tapioca-pudding
★ Tapioca pearls from scratch : https://www.theflavorbender.com/how-to-make-boba-pearls-tapioca-pearls/
★ Anko (red bean paste) : https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/