Learn how to do it at home Tapioca Tapioca gnocchi With this easy recipe Saku Sai Moo. In my family, we always use a shady pork filling of crunchy peanuts, because that’s how they have the best flavor!
Tapioca Tapioca gnocchi are a rubbery snack made Tapioca pearls and filled with ground pork, Peanuts, Sweet radishAND condiments. They have a soft and sticky consistency with a salty and slightly sweet flavor.
You will do them repeatedly!
This is one of my favorite Take Snacks! The exterior has a wonderfully gummy consistency, a bit like Kanom Gui Chai. The interior is filled with pork or chicken on the ground, similar to how Thai gnocchi are made.
If you’ve ever been to a market in Thailand, you may have seen them stacked in small transparent plastic boxes, seasoned with crunchy fried garlic.
Fortunately, they are actually cute easy to do at home, e You don’t need special equipment. Just cook the filling, dip the tapioca and then we will wrap and cook the gnocchi.
I tested this recipe several times than I can count Because my husband continues to request them. It is decidedly infallible and The modeling of pork tapioca gnocchi is a fun thing to do with the children. You will love these!
Note and substitutes of the ingredients
Below you will find suggestions on the ingredients and detailed instructions to guide you or simply scroll down on the recipe card if you are ready to start cooking!
- Tapioca pearls (10 ounces or about 1½ cups) – uses small, white or green tapioca pearls. Take them to Amazon or any Asian grocery store. (Not the great type of Boba!)
- Peanuts (3.5 ounces or about ¾ cup, crushed) – The slightly roasted or unwilling peanuts add a crunchy contrast to the soft plot of gnocchi.
- Sweet radish (3.5 ounces or about ½ cup, grated)-it adds a salty-sweet bite.
- Ground pork (7 ounces or about ¾ cup) – Use the normal ground pig with a little fat for the best flavor.
- Oil (2 tablespoons) – used to skip the pig and aromatic; Neutral oils such as Canola or vegetable oil work better.
- Coriander roots (3)
- Garlic (4 cloves)
- White pepper (1 teaspoon)
- Black pepper (1 teaspoon)
- Shallot (2 ground)
- Palm sugar (3 tablespoons) -And natural sweetness similar to caramel. Take it here.
- Light soy sauce (1 tablespoon) – adds Salsetine and Umami; My go-to is Brand from a healthy guy.
Detailed instructions
Step 1: Being able to the roots of coriander and garlic using a mortar and a pestle.
Step 2: Heat the oil in a pan and brown the mixture with shallot until it is fragrant.
Step 3: Add the chopped pork and cook until it is no longer pink. Mix palm sugar, soy sauce, both peppers, sweet radishes and continues to cook until the liquid evaporates.
Step 4: Mix the peanuts and cook for another 2 minutes. Then spread the filling on a tray to cool completely.
Step 5: In the meantime, dip the tapioca pearls in warm water for 15 minutes, then drain them.
Step 6: Once the filling has cooled, roll it in about 60 balls (about 1 tablespoon each).
Step 7: Take some tapioca in the palm, press it in a thin layer, place a ball of the center and gently model the tapioca around it.
Step 8: Place the gnocchi in a steamer basket lined with banana leaf or parchment, leaving space between each one. Steam for 3-4 minutes until translument.
Serve: Top with crunchy fried garlic and add fresh chili pepper, some lettuce leaves and fresh herbs such as coriander or mint.
Conservation and make-ahead tips
- Warehouses: Sakoo Sai Moo is better consumed fresh, but you can keep the leftovers in an airtight container in the refrigerator for a maximum of 2 days. Rest for a few minutes before serving.
- Make-ahead: You can fill the filling with a day in advance and keep it in the fridge. You can also roll the filling balls in advance so that they are ready to wrap.
Other Thai snacks to try
That’s all you need to know to model them and steam Tapioca Tapioca gnocchi! Don’t forget to leave an evaluation of stars and/or a comment! Follow me Facebook, InstagramAND Pinterest.
Tapioca Tapioca gnocchi (Saku Sai Moo recipe)
This recipe for Thai tapioca gnocchi is filled with salted pork and wrapped in tireless tapioca pearl. It is a favorite and tasty road food to be done at home!
Use a mortar and a pestle to beat the roots of the coriander and the garlic in a pasta.
Heat the oil in a pan over medium heat. Add the mixture and the chicks hammered and brown until it is fragrant.
Add ground pork and cook until it is no longer pink. Mix palm sugar, soy sauce, white pepper, black pepper and sweet radish. Cook until the liquid evaporates.
Mix the peanuts and cook for another 2 minutes. Distribute the filling on a tray to cool completely.
Put tapioca pearls in a bowl of warm water and immerse yourself for 15 minutes. Drain well.
Once the filling has cooled, roll it in about 60 balls.
Collect some pearls of tapioca in the palm. Flatten slightly, place a sphere of filling in the center and gently press the tapioca around it to seal.
Place the gnocchi in a steamer, leaving space between each one. Steam for 3-4 minutes or until it translucent.
- Use the nutritional card in this recipe as a guideline.
- Tapioca pearls (10 ounces or about 1½ cups) – uses small, white or green tapioca pearls. Take them to Amazon or any Asian grocery store. (Not the great type of Boba!)
Calories: 57Kcal | Carbohydrates: 7G | Protein: 1G | Fat: 3G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 1G | Trans fat: 0.002G | Cholesterol: 3mg | Sodium: 25mg | Potassium: 36mg | Fiber: 0.3G | Sugar: 1G | Vitamin A: 1Iu | Vitamin C: 0.1mg | Soccer: 5mg | Iron: 0.3mg
