Thailand Saku Piak (Tapioca Pudding)
Saku piak, or tapioca pudding, is a creamy and delicate dessert that highlights the versatility of tapioca pearls in Thai cuisine. Made by simmering small tapioca pearls in a mixture of coconut milk, sugar, and a pinch of salt, the pudding achieves a smooth and slightly chewy texture that is both comforting and satisfying. The rich coconut milk provides a velvety base, while the subtle sweetness is perfectly balanced by the hint of salt, a hallmark of Thai desserts. Often garnished with fresh fruits such as mango or banana, or served with a drizzle of palm sugar syrup, saku piak is a popular treat enjoyed both at home and in restaurants. This dish reflects the Thai culinary tradition of combining contrasting flavors and textures to create desserts that are simple yet indulgent, perfect for cooling down on a warm day or ending a meal on a sweet note.
Recipe Servings: 4
+ 30 minutes resting
Ingredients
- 3 cups (710 ml) water
- 1 cup (237 ml) coconut milk
- ½ cup (76 g) tapioca pearls
- 1 tsp (5 ml) pandan extract
- ½ cup (118 ml) palm sugar syrup
- Chopped mango or banana, as needed for topping (optional)
Directions
- Pour water and coconut milk into a saucepan set over medium heat and bring to a boil.
- Add tapioca pearls and stir for about 10 minutes, or until they are translucent.
- Remove saucepan from the heat.
- Stir in pandan extract and syrup.
- Pour pudding into serving dishes and chill in the refrigerator for at least 30 minutes.
- Top pudding with mango or banana, if desired, and serve.
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