Ingredients :
For tapioca pearls
1 pan of water to soak tapioca pearls overnight
100 g tapioca pearls
300 ml water to cook 100g tapioca pearls
For custard
2 tablespoon custard powder
120 ml liquid milk used to dissolve 2 tbsp custard powder
For dessert
500 ml liquid milk
80-100 g sugar or to your taste
1 tablespoon vanilla essence
A few cherries
For agar-agar
5g agar agar powder
250 ml water to cook 5g agar agar powder
1 drop of yellow Rayners pineapple flavouring or yellow food colour in agar agar water
Procedures :
1.Soak 100g tapioca pearls in a pan of water overnight.
2. Next day, strain the water. Wash and rinse the tapioca pearls.
3. Then, put 100g tapioca pearls in a pan of 300 ml water and put to boil till pearls are translucent. Strain the water and reserve tapioca pearls in a bowl.
4. In a glass, dissolve 2 tablespoon of custard powder in 120 ml milk.
5. In a pan, pour in 500 ml liquid milk. Heat on medium flame.
6. Add translucent tapioca pearls in the 500ml milk in pan. Cook for a few minutes by stirring.
7. Add the dissolved custard in tapioca pearls milk and put to boil on medium-low flame. Keep stirring.
8. Add sugar to taste.
9. Add 1 tablespoon of vanilla essence. Keep stirring to avoid custard to stick in the pan.
10. The tapioca pearls and custard will boil till a thick consistency in the pan. Serve in dessert bowls. Allow to cool and then set for a few hours in refrigerator.
11. Add 100 ml water in another pan. Then, add 2 tablespoon agar agar powder in the water. Add a pinch of yellow food flavouring. Add some sugar to taste. Bring to boil. Remove from heat. Then pour in a bowl. The agar agar mousse will set in one hour or more. Then grate the yellow agar agar mousse.
12.When the tapioca pearls and custard have set, sprinkle the yellow grated agar agar on top of the dessert and add a cheery on top. Serve chill.
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