Pranee's Thai Kitchen

Another ancient Thai dessert, Pandan Tapioca Pearl Cake, it’s Thai name is  Jade Gemstone – ขนมหยกมณี – Khanom Yok Manee

Steamed Pandanus Tapioca Pearl Cake

Khanom Yok Manee

ขนมหยกมณี

The photo above was from my visit to Phuket and I had this childhood dessert for breakfast. This dessert can be prepared in an instant. Simply have tapioca pearl, coconut milk and sugar in your pantry. Pandan leaves are available in the market and please see note of how to make green pandan extract. You can prepare this Thai dessert without pandan leaves but since the name Yok Manee is derived from the color green of jade gemstone – then the pandan water is necessary for this ancient Thai dessert. Stock up the pandan leaves in your freezer as well and you will enjoy many uses of pandan leaves in your kitchen. 

Serves 8

Preparation time: 5 minutes

Cooking time: 15 minutes

1 cup tapioca pearl

2 cups water

2 tablespoons tapioca starch

½ cup pandanus water

2/3 cup sugar

½ teaspoon salt

6 tablespoons grated coconut flake

1 teaspoon toasted sesame seeds

Arrange a steamer, with 2 inches water. 

Place tapioca pearl in a strainer, rinse and set a side.

Bring water to boil in a saucepan. When the water is boiling pour in tapioca pearl, tapioca starch, pandanus juice, sugar and salt. Stir until it well-mixed and sugar is melted. Spoon about 4 tablespoons of tapioca mixture into 8 ramekins. Sprinkle evenly about 2 teaspoons coconut flake on top of each tapioca cake. Then place 8 ramekins in the steamer and bring to a boil and steam tapioca cake on high heat for 10 minutes. Garnish with toasted sesame seeds before serving.

Cook’s note: Pandanus is a green leaf from screwed pine tree family.

Step by Step: How to Make Pandan Water, น้ำใบเตย – Pandan Extract Recipe

© 2020 Pranee Khruasanit Halvorsen I Love Thai cooking

Pranee teaches Thai Cooking classes in the Seattle area.Her website is: I Love Thai cooking.com .