5 Tapioca Dessert Recipes: From Sabudana Kheer to Buko Salad

Tapioca dessert recipes are enjoyed in many parts of Asia, where tapioca pearls or sabudana, as locally called, are used to add a soft, chewy texture to sweet dishes and drinks. From creamy sabudana kheer to chilled Buko Salad Drink, tapioca can be prepared in many different ways. These five tapioca dessert recipes include creamy, chilled, coconut-based, and festive options that are simple to try at home.

What Is Tapioca and How Is It Used in Desserts?

Tapioca comes from cassava and is commonly available as pearls, granules, or starch. Tapioca pearls are especially popular in desserts because they become soft and translucent after you cook them. Depending on what you are making, tapioca adds a chewy texture to drinks and puddings, and gives a creamy consistency to many drinks and desserts.

Tapioca is used in desserts across South and Southeast Asia. Tapioca pearls are commonly used in dishes such as sabudana kheer, while coconut milk, palm sugar, fruits, and other ingredients are used in several Southeast Asian preparations.

5 Tapioca-Based Dessert Recipes

These tapioca dessert recipes show how you can use the same ingredient in different ways. Some desserts are creamy and warm, while others are chilled drinks or coconut-based.

Buko Salad Drink

Buko Salad Drink is a chilled Filipino-style drink made with coconut water, milk, condensed milk, coconut meat, colorful jelly, and tapioca pearls. The cooked tapioca adds a soft, chewy texture to the drink and pairs well with the coconut-based mixture.

Ingredients:

Drink:

• 480 ml coconut water
• 360 ml milk
• 240 ml condensed milk
• 100 g coconut meat
• 1/4 tsp red food coloring

Gulaman jelly:

• 1 tbsp red jelly powder
• 1 tbsp green jelly powder
• 1 tbsp yellow jelly powder
• 1.4 ltr water
• 6 tbsp sugar

Tapioca:

• 60 g tapioca pearls
• 950 ml water

Instructions:

1. Prepare the different coloured jelly according to package instructions Transfer the jelly liquid into three separate molds and refrigerate
2. Then cut them into small squares
3. It’s best to soak tapioca overnight to cut short the cooking time
4. Drain the water and boil in 4 cups of water for approximately 10 minutes or until the pearls become translucent
5. Set aside
6. To assemble the drink, combine coconut water, milk, and condensed milk in a jug
7. Add coconut meat, cooked tapioca pearls, and jelly cubes
8. Finally, add a teaspoon of red food coloring and ice cubes
9. Serve the drink chilled

Sabudana Kheer

Sabudana kheer is a creamy Indian dessert made with tapioca pearls, milk, sugar, and cardamom. It is also commonly prepared during fasting or vrat, making it a simple dessert option for occasions such as Navratri.

Ingredients:

• 40 g tapioca pearls
• 3-5 tbsp sugar (adjust to liking)
• 240 ml water
• 240 ml milk
• 1/8 tsp cardamom powder
• Chopped nuts like almonds, cashews, walnuts for garnish

Instructions:

1. Soak tapioca pearls overnight to reduce cooking time
2. Rinse thoroughly then boil in a cup of water until they turn translucent
3. Drain and set aside
4. In a saucepan, take milk and add the pearls
5. Cook until the mixture thickens slightly
6. At this stage, add cardamom powder and sugar
7. If the kheer is too thick, add a splash of milk
8. Serve the kheer warm or refrigerate it for half an hour
9. Don't forget to garnish the kheer with chopped nuts before serving
10. You can also add more flavour by mixing saffron in 2 tablespoons of milk and adding it along with the cardamom and sugar

Ginataang Bilo Bilo

This Filipino dessert is made by combining chewy tapioca pearls with glutinous rice balls, sweet potatoes, bananas, coconut milk, and sugar.

Ingredients:

• 300 g glutinous rice flour
• 710 ml water
• 2 cans coconut milk
• 360 g cooked tapioca pearls
• 150 g sugar (adjust to liking)
• 2 sweet potatoes (peeled and chopped)
• 4 bananas (peeled and sliced)

Instructions:

1. Mix rice flour with 240 ml water and create a dough for rice balls
2. Create rice balls as large or small as you like
3. In a deep pan, bring the rest of the water and coconut milk to a boil
4. Add the chopped sweet potatoes and plantains
5. Cook until tender
6. Add rice balls and let this mixture simmer for 5 minutes
7. The rice balls should be done when they start floating on top
8. At this point, add the tapioca pearls
9. Simmer for 5 more minutes , then take off the heat

Chè Chuối

Chè Chuối is a coconut-based banana pudding made with tapioca pearls. It can be enjoyed warm or cold and is finished with crushed, roasted peanuts.

Ingredients:

• 600 ml water
• 1 can coconut milk
• 1/2 tsp vanilla extract (you can also use pandan leaves if you are able to find them)
• 40 g tapioca pearls
• 2 bananas (use any variety including Karpooravalli because it is similar to Awak bananas)
• 3 tbsp sugar
• A pinch of salt
• 1/3 cup of crushed, roasted peanuts

Instructions:

1. Boil water, pandan leaves, or vanilla extract with half a can of coconut milk
2. Lower heat, then add tapioca pearls and cook until translucent
3. And chopped bananas and cook until they are soft but not mushy
4. Add the remaining coconut milk and some water if the pudding appears too thick
5. Remove the pandan leaves at this point
6. Lastly, add sugar
7. Adjust the proportion of sweetener according to your tastr
8. That's it! Serve this dish either warm or cold, garnished with crushed peanuts

Sago Gula Melaka

Sago Gula Melaka is a chilled tapioca dessert served with coconut milk and palm sugar syrup. The tapioca pearls are cooked, chilled, and then served with the sweet syrup.

Ingredients:

• 600 ml water
• 100 g tapioca pearls
• 120 g palm sugar
• 240 ml coconut milk

Instructions:

1. Soak tapioca pearls overnight and rinse them thoroughly the next day
2. Boil them in water until they turn translucent, then pour into individual serving bowls and chill in the fridge overnight
3. In a saucepan, bring the palm sugar and water to a boil
4. Cook until this liquid turns into a slightly viscous syrup
5. Unmold the pearls and serve with coconut milk and the palm sugar syrup

Tips for Cooking Tapioca Pearls

• Rinse tapioca pearls thoroughly before cooking when the recipe requires you to rinse the pearls.
• Soak the pearls overnight when the recipe recommends soaking. Soaking reduces cooking time.
• Cook the pearls until they become translucent and soft.
• Stir while you are cooking so that the pearls do not clump together.
• Do not add excess water while soaking, as this can make the pearls too soft.
• If your tapioca becomes too thick after cooking, adjust the consistency according to the recipe before serving.

How to Choose a Tapioca Dessert

Choose sabudana kheer if you want a creamy dessert or need something that is fasting-friendly. If you want something chilled and refreshing, Buko Salad Drink or Sago Gula Melaka are good choices. Chè Chuối is a good option when you want a warm or cold coconut-based dessert with fruit, while Ginataang Bilo Bilo is a more filling option for a festive dessert.