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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Pandan Infusion
In a pot, bring 4 cups of water to a boil. Add the pandan leaves and let them simmer for about 10 minutes to extract the flavor.
- 2
Infuse the Thai Tea
Remove the pandan leaves and add the Thai tea leaves to the boiling water. Steep for 5-7 minutes, then strain the tea into a separate bowl, discarding the leaves.
- 3
Mix the Coconut Base
In a mixing bowl, combine the strained Thai tea with coconut milk, sugar, and salt. Stir until the sugar dissolves completely.
- 4
Prepare the Batter
In another bowl, whisk together tapioca flour, cornstarch, and vanilla extract. Gradually add the coconut mixture to the dry ingredients, stirring until smooth.
- 5
Steam the Mixture
Pour the batter into a greased steaming dish or individual molds. Steam for 20-25 minutes or until set.
- 6
Cool and Serve
Let the okashi cool for a few minutes before cutting into squares or desired shapes. Serve at room temperature or chilled.