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Ingredients
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Ingredients
Method
Instructions
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.
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.
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.
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.
Steam the Mixture
Pour the batter into a greased steaming dish or individual molds. Steam for 20-25 minutes or until set.
Cool and Serve
Let the okashi cool for a few minutes before cutting into squares or desired shapes. Serve at room temperature or chilled.