Tambo Tambo

Ingredients for Tambo Tambo

• 1/2 cup (75 g) small dried tapioca pearls
• 1 cup (250 ml) water
• 1 cup (150 g) glutinous rice flour
• 1/2 cup (125 ml) water, plus more as needed
• 1 3/4 cups (400 ml) unsweetened coconut milk
• 1/2 cup (125 ml) water
• 1/4 tsp salt
• 1/2 cup (100 g) sugar
• 2 ripe mangoes, peeled, pitted, and diced

How to cook Tambo Tambo

1. 1.Soak tapioca in 1 cup water for 30 minutes.
2. 2.Mix rice flour with 1/2 cup water, adding water by tablespoons if needed, until slightly tacky dough forms.
3. 3.Roll teaspoonfuls into about 20 small balls; cover with a damp towel.
4. 4.Drain and rinse tapioca, then boil coconut milk, remaining water, salt, and sugar.
5. 5.Reduce to low, add rice balls, and simmer 3–5 minutes until chewy and expanded.
6. 6.Bring back to a boil, turn off heat, stir in tapioca until translucent, then stir in mango and serve warm.