Thai Candid Tapioca dessert

Ingredients:
1 tapioca (mine abt 700g after remove skin)
700ml water
250g sugar (note to self: a bit too sweet, next round 200g)
Pandan leaves

Method (using Tefal Multicooker CY601):

1. Fill the pot with tapioca, water, sugar, & pandan leaves.
2. Select Soup mode and increase timer to 59mins.
3. After step 2 is done, choose Sauce Thickening until it becomes sticky. (Increase timer if necessary.)

Note:

If you are not using the Multicooker, you can simmer over the stove for abt 2 hours, until the tapioca is soft and the liquid become sticky. (& you may need to add water if it becomes too dry.) If you didn't boil it long enough, it will not be "chewy".

If you cut it smaller, you may be able to achieve it in under 1 hr.

Boil the coconut milk with a pinch of salt & drizzle over the tapioca (before serve).

I bought this Mung Bean from Bangkok and I sprinkle that over the tapioca.