Ube Purple Yam Tapioca

Ingredients:

  • 1/2 qt. Wildwood® Soymilk
  • 1 1/2 qt. coconut milk
  • 1 pkg. Onederful®, WILDWOOD® MEDIUM/SOFT OR SPROUTOFU® SILKEN Tofu
  • 1 oz. ube powder
  • 2 oz. tapioca pearls, small
  • 4 oz. sugar

Preparation:

  1. Bring soymilk, coconut milk, sugar and ube powder to a boil in a saucepan. Let steep for 30 minutes.
  2. Blend with Tofu.
  3. In a separate pot, boil tapioca pearls in 2 qt. boiling water until tender and cooked through.
  4. Drain from water and add to the ube coconut milk mixture. Stir with whisk to prevent tapioca from balling up.
  5. Chill. Serve as a dessert or sauce.

Developed exclusively for Wildwood Foods by Chef Tim Luym

Restaurateur, a San Francisco Chronicle three-star executive chef and Rising Star Chef.

Follow the latest creations from Chef Tim Luym:
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