This is for all the tapioca lovers out there.
I was craving some sweets one night and ate up all my ice cream.
Talk about emergencies.
Since I had no ice cream, I quickly looked in my fridge and freezer for alternatives. None.
It was already late and thought I probably have to make something or go to sleep.
Since I wasn’t sleepy yet I went online and did a search. I found out that I had ingredients for this promising dessert. Plus it was simple.
It turned out to be a very good version of tapioca pudding with coconut milk.
If you don’t have kabocha (Japanese pumpkin), fear not. You could probably use butternut squash, but it might have a lighter flavor.
But, if you don’t have that, I would suggest waiting until you have one of the two. You won’t want to leave it out!
Adding the kabocha to the tapioca milk mixture.
In summary, I usually make this with taro and thought it would be a good time to try something new.
Kabocha is an suitable replacement for taro. It’s delicate flavor synergizes with the coconut milk, resulting in a sweet and delicate flavor.
You will also be able to enjoy a soft, natural orange color from the kabocha. Natural food coloring is the best!
This is a great way to finish off a meal on a cool winter night.
For those keen on getting started cooking Japanese food, I’ve put together a quick reference on Japanese Food Supplies that can help get you started! Check it out if you haven’t seen it yet!
In case you missed them, here are some of my other Japanese recipes!
- Kinako Ice Cream with Kuromitsu
- Japanese Style Broccoli Salad with Egg and Ham
- Japanese Style Potato Salad with Ham
- Creamy Mentaiko Pasta with Fresh Spaghetti
- Omusubi (Japanese rice balls) with tuna, salted salmon, and umeboshi
- Japanese Radish Salad with Tuna and Radish Sprouts
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
- Japanese Style Macaroni Salad with Tuna
- Japanese Green Tea Ice Cream (egg yolk free!)
- Mizuna (Japanese Mustard Greens) with Garlic and Bacon