Yok Manee (Sago Coconut Balls)

Tested Recipe with Slight Adjustment Adapted from Chef Korn’s Thai@home




½ cup small tapioca / sago (washed and drained)

1 ½ cups grated white coconut

¼ tsp salt

¼ cup sugar

1 ½ cups water

¼ cup thick pandan juice

Preparation Instructions:

  1. Toss the grated coconut with salt, steam until heated through, set aside.
  2. Bring the water to a boil and pour in sago, lower the heat and continue to stir for about 15 minutes.
  3. Add sugar and stir to combine. Add pandan juice, and stir again. Turn off the heat, leave to cool.
  4. Take 1 tsp of sago, make it round, coated with grated coconut. Repeat until ingredients used up. Serve.

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