Walking the streets of the 2nd arrondissement in Paris I stumbled across Ace Opéra, an asian grocery store. Shabby front store, dusty store sign. I knew I had stumbled on a gem. The inside exceeded my expecations. Not only was it very well organized and stored to the brim, it was also empty of costumers. And thus to my heart’s content, I roamed the aisles, head already boilling full of futures culinary experiences, brimming of ideas !
What truly was a great bargain was the japanse sweet called, anko dango ! I’d always dreamed of trying dango, those thick chewy ball of glutinous rice flour topped with some soy or in my case, anko (red bean paste). It hit the spot.
I did wonder about how anko, the paste, would fit with the chewy texture of the dango seeing neither anko nor dango have the abosorbing quality of, let’s say, bread. However, anko is a paste so, it does mix well, with, anything really.
I wondered, what if I made anko sago pudding ? And so I did. A wonderful treat.
Tapioca pearls + Coconut milk + toppings of choice (usually mango) = is the one recipe I have had the opportunity to try. But, truly, who cares about what I put in my coconut milk ? Sago pudding is essantially just sweetened coconut milk with a bunch of toppings, and the main toppings are the pearls. They provide the pudding like texture due to tapioca starch, high in amidon.
Recipes :
★ Mango Sago Coconut Tapioca pudding : https://nomnompaleo.com/mango-sago-coconut-tapioca-pudding
★ Homemade tapioca pearls (https://www.theflavorbender.com/how-to-make-boba-pearls-tapioca-pearls/)
★ ANKO : https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/
Mix, mix, enjoy for days !
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