Thai tapioca

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)

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

mussels or oysters (about 200 grams) • large eggs • tapioca starch (about 16 grams) • crispy frying flour (about 24 grams) • cold water (about 90 ml) • chicken bouillon powder • oyster sauce • white pepper • bean sprouts • Green onions and cilantro • fish sauce • oil for frying (about 75 ml)

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

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

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

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

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

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 •

green apple, diced (if you have water chestnuts, you can use those instead) • butterfly pea flower tea (150 ml) • tapioca starch • dried butterfly pea flowers • hot water (450 ml) • ice cubes • half & half (180 ml) • sweetened condensed milk • vanilla extract

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

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

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)

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