Coconut tapioca

tapioca flour (use a standard rice measuring cup) (about 250 grams) • Food coloring (as desired, or you can use butterfly pea water, beetroot juice, or pandan juice) • Water • coconut milk (250 ml) • salt • granulated sugar

coconut milk (400 ml, about 1 can) • Khanom Krok flour mix (250 g) or substitute with a mix of rice flour and a little tapioca flour • clear limewater (120 ml) or use hot water if unavailable • hot water (100 ml) • granulated sugar • ladle cooked jasmine rice • coconut cream or canned coconut milk (400 ml) • salt (adjust to taste if you prefer less salty) • Khanom Krok flour mix • granulated sugar (60 g) / For less sweetness, use 3–4 tablespoons (40–50 g) / For more sweetness, use 1/3 cup (70–80 g)

tapioca starch (100 grams) • sugar (90 grams) • pandan juice (500 ml) • water (300 ml) • granulated sugar • knotted pandan leaf • coconut cream (250 ml) • water (400 ml) • sugar (130 grams) • salt • knotted pandan leaf

jicama roots, diced into small cubes • Red (or other color) food coloring, as desired • tapioca flour (about 400 grams) • coconut milk (about 1000 grams), smoked with candle or plain • Granulated sugar, to taste • salt • pandan leaves • Jackfruit, as desired • Ice

Canned or fresh water chestnuts • Food coloring of your choice • Water for mixing with food coloring • tapioca starch (about 120 grams) • arrowroot starch (about 16 grams) • Simple syrup (equal parts water and sugar) • Jackfruit for garnish • Clear jelly mixture • water (500 ml) • agar powder (about 5 grams) • granulated sugar (about 100 grams) • Coconut jelly mixture •

rice flour (250 grams) • tapioca flour (125 grams) • arrowroot flour (or substitute with cornstarch) • cooked and finely mashed purple sweet potato (60 grams) • thin coconut milk (700 ml) • palm sugar (100 grams) • granulated sugar (150 grams) • salt • thick coconut milk (700 ml) • salt (adjust to taste) • rice flour (60 grams)

coconut milk (500 ml) • tapioca starch • sugar (1 kg) • Cold water for soaking the rubies (Tip: Use ice water to soak the cooked rubies so they don't stick together) • palm sugar • Food coloring • salt • Jicama or water chestnut (use your preference) • Pandan

glutinous rice flour (about 150 grams) • tapioca flour (about 15 grams) • pandan juice • corn juice • carrot juice • water • thin coconut milk (about 350 ml) • thick coconut milk (about 100 ml) • granulated sugar • salt

tapioca flour (about 40 grams) • rice flour (about 40 grams) • granulated sugar (about 30 grams) • palm sugar (about 30 grams) • small cup coconut milk (about 1/2 cup or 120 ml) • (about 2/3 cup) purple sweet potato, blended until smooth • coconut milk (240 ml) • salt • rice flour (about 8 grams)

rice flour (about 120 grams) • tapioca flour (about 90 grams) • coconut milk (about 240 ml) • granulated sugar (about 200 grams) • salt • (about 500 grams) ripe Thai bananas (or ripe bananas) • shredded fresh coconut (white part only) • ==Topping • shredded mature coconut (about 60 grams) • salt

rice flour (35 grams) • tapioca starch (15 grams) • coconut sugar (40 grams) • thick coconut milk (100 grams) • pandan juice (100 grams) • rice flour (10 grams) • coconut sugar (10 grams) • salt • thick coconut milk (100 grams)

rice flour (50 grams) • arrowroot flour (20 grams) • tapioca starch (7 grams) • palm sugar (150-200 grams, adjust to taste) • thick coconut milk (about 120 ml) • thin coconut milk (about 120 ml) • concentrated pandan juice (about 120 ml) • thick coconut milk (about 360 ml) • rice flour (30 grams) • salt (10 grams)

tapioca flour (300 grams) • rice flour (80 grams) • coconut cream (about 720 ml) • coarse salt (if using iodized salt, use a bit less) • young coconut • palm sugar (300 grams) • duck eggs • black sesame seeds (about 30 grams) • each concentrated pandan juice and butterfly pea flower juice

rice flour (80 grams) • tapioca starch (20 grams) • arrowroot starch (20 grams) • palm sugar (100 grams) • granulated sugar (100 grams) • salt (2 grams) • clear limewater (600 grams) • coconut cream (200 grams) • pandan juice (200 grams) • Shredded coconut for topping, as desired

pork neck • ladles fresh coconut milk (divided) • coconut sugar • tapioca flour • oyster sauce • ladle soy sauce • sweet dark soy sauce • seasoning powder • salt • vegetable oil • garlic • white pepper •

jicama bulbs • tapioca starch (about 300 grams) • coconut milk (250 ml) • salt • sugar • Simple syrup • red food coloring

glutinous rice flour • tapioca flour • granulated sugar • coconut water or substitute with coconut milk • egg • shredded mature coconut

glutinous rice flour • cornstarch (original recipe uses tapioca flour, but I didn't have any) • Blue color from butterfly pea flowers • Red color from strawberries • Yellow color from oranges • Green color from pandan • coconut sugar • coconut milk • Water • young coconut (separate the meat and water) • salt

sticky rice (soaked and steamed) (300 grams) • turmeric water (150 ml) • coconut milk (about 240 ml) • granulated sugar • salt • coconut milk (about 120 ml) • granulated sugar • salt • tapioca starch

About 10 fresh water chestnuts (steamed and ready to use) • tapioca starch (about 120-240 grams) • red syrup (about 200 ml) • jackfruit • coconut milk (about 200 grams) • pandan leaves • salt • granulated sugar

water chestnuts • Tapioca starch (high quality) • Food coloring • Boxed coconut milk (smoked or regular) • Granulated sugar • Water • Crushed ice

ripe Thai bananas (use 6 for mashing, reserve 2 for decoration) • rice flour (50 grams) • arrowroot flour (or substitute with tapioca starch) (40 grams) • tapioca starch (40 grams) • coconut milk (250 grams) • palm sugar (60 grams) • granulated sugar (60 grams) • salt (5 grams)

orange or purple sweet potato (about 1 1/3 cups, mashed) • tapioca starch (about 3/4 cup) • sugar (about 1/3 cup; add more if you like it sweeter) • coconut milk • salt • Oil for frying

rice flour (about 60 grams) • tapioca flour (about 24 grams) • thin coconut milk (about 240 ml) • water (about 80 ml) • palm sugar (about 200 grams) • rice flour (about 40 grams) • salt • thick coconut milk (about 480 ml)

ripe Thai bananas (mashed finely) • rice flour • tapioca flour • arrowroot flour • granulated sugar • palm sugar • salt • shredded coconut (for the dessert) • Shredded coconut for topping, as desired • coconut cream

glutinous rice (today I didn't use the 'Khao Niew Kiew Ngu' variety) • coconut milk (350 ml) • granulated sugar (250 grams) • pandan leaves • alum • Water • Ripe Nam Dok Mai mangoes, as desired • coconut milk (300 ml) • tapioca starch • arrowroot starch • salt

For the dough: • tapioca starch (80 grams) • rice flour (200 grams) • granulated sugar (50 grams) • clear limewater (450 ml) • water (300 ml) • steamed mung beans (200 grams) • granulated sugar (100 ml) • salt • For the coconut sauce: • granulated sugar (50 grams) • coconut milk (250 ml) •

Malabar spinach berries • jicama (about the size of a fist) • Tapioca starch • Water • ladles sugar (about 1/3 cup or to taste) • coconut milk (250 ml) • pandan leaves

cooked sticky rice (about 500 grams) • coconut milk • salt • little toasted sesame seeds • Pandan • mangoes • Granulated sugar and coconut sugar, to enhance aroma • little tapioca starch

ripe mango • Hot cooked sticky rice • coconut milk • Sugar • Salt • Pandan leaf (optional) • Tapioca starch