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Coconut Rice Pudding (Taco Saku)
makes 16 pieces

1/2 cup long-grain rice
2 cups water
1 1/2 cups water
1/2 cup small tapioca pearls
1/4 cup plus 1 tablespoon granulated sugar
1 1/4 teaspoons salt
2 1/2 tablespoons granulated sugar
2 cups thick coconut milk (more if needed)

Soak the rice in the water overnight.

Bring 1 1/2 cups water to a boil. Put the tapioca pearls in a sieve
and rinse them very quickly under running water. Add them to the
boiling water and stir until they become translucent. Add the sugar
to the tapioca and water and stir until the sugar dussolves.

Remove the mixture from the heat and pour it into small custard
cups or an 8 x 8 x 2-inch baking pan. Traditionally, the custard
is poured into banana leaves that have been formed into the shape
of a cup.

Wash the soaked rice in 2 or 3 changes of water until the water
runs clear, and drain it well. Grind the uncooked rice with the
salt, sugar, and 1 cup of the coconut milk until it is pureed.

Put the ground rice mixture into a pan with the remaining coconut
milk. Cook over medium heat until it thickens slightly. Reduce
the heat to low and cook for 10 to 15 minutes more, until it is
very thick but still pourable. If the mixture begins to dry out or
gets too thick to pour, add more coconut milk as needed.

Remove the pan from the heat and pour the mixture evenly over the
layer of tapioca pudding.

Serve at room temperature.


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