Thai cuisine · Desserts & Sweets

Sakhu Sai Sai

Translucent tapioca balls steamed around a sweet-salty filling of peanuts, palm sugar and daikon.

Ingredients · for 6 servings

• 250 g small tapioca pearls
• 200 ml hot water
• 150 g peanuts
• 120 g palm sugar
• 1 piece daikon radish (about 10 cm)
• 2 shallots
• 2 tbsp oil
• 1 tsp salt
• 2 banana leaves (or parchment paper)

Instructions

1. Pour the hot water over the tapioca pearls, let swell for 20 minutes, then knead by hand into a smooth, sticky dough.
2. Toast the peanuts in a dry pan for 5 minutes, let cool, and chop roughly; finely dice the daikon and finely chop the shallots.
3. Heat the oil, fry the shallots for 3 minutes until translucent, add the daikon and cook for 4 minutes, then stir in the palm sugar, peanuts and salt and simmer for 5 minutes until the filling is dry and sticky.
4. Let the filling cool and shape it into about 24 small balls of 10 g each.
5. Flatten 15 g portions of the tapioca dough, wrap a filling ball inside, and seal smoothly all around so no filling shows.
6. Set the balls on oiled banana leaves in a steamer and steam for 15–18 minutes until translucent, then serve lukewarm.