Mochi embellishes
tapioca treat

---

This dish was prepared by Rey Desalla, of the Radisson Waikiki Prince Kuhio, on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Asian-Style Tapioca Pudding

1 can (19 ounces) coconut milk
1/4 cup sugar
1/2 cup water
Pinch salt
1/2 cup mochi balls (see note)
1/2 cup tapioca pearls, pre-cooked
1 banana, cut into 1/2-inch slices
1 medium Okinawan sweet potato, cooked, peeled and diced
1/2 can canned or fresh jackfruit, julienned (see note)
1 plantain, sliced 1/4-inch thick lengthwise and deep-fried, for garnish
Mint sprig, for garnish

Combine coconut milk, sugar, water and salt, and bring to a boil. Add mochi rice balls and simmer 5 minutes. Add remaining tapioca pearls, bananas, sweet potato and jackfruit; simmer another 10 minutes. Serve warm or cold, garnished with fried plantain slice and mint.

Nutritional information unavailable.

Note: Mochi balls and jackfruit are sold in Asian markets.

Click for online
calendars and events.