Steamed tapioca

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) •

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)

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)

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)

=For the Dough • tapioca starch (about 500 grams) • rice flour (about 250 grams) • boiling water (about 830 ml) • water (about 240 ml) • vegetable oil • =For the Chive Filling • Chinese chives, chopped (about 2 kg) • baking soda • sea salt • granulated sugar • vegetable oil (about 180 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

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

steamed purple sweet potatoes • tapioca flour • rice flour • granulated sugar • baking powder • salt • Vegetable oil for frying

Purple Sweet Potato QQ Balls • purple sweet potato • tapioca starch • pumpkin • tapioca starch • mashed purple sweet potato • vegan sweetened condensed milk or simple syrup • (about 60 grams) cooked Job's tears (coix seeds) • (about 80 grams) cooked red beans • (about 80 grams) cooked split soybeans • dried longan • brown sugar •

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

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)

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

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

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

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)

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

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

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)

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

Dough • steamed and mashed sweet potato • glutinous rice flour • brown sugar • salt • boiled and mashed red beans • little tapioca or cornstarch to help shape the filling • brown sugar