I was making cherry jello the other day. Not because I’m 85 or work in a school cafeteria (“caf” in Brit-speak, fyi), but the only other legitimate reason for making jello: kids. Even though jello is a “just add water” “food” and a side panel list of bogus ingredients longer than Shaq’s wingspan, I didn’t feel guilty. He eats pretty well, and a cup of processed hell can only do some good.
So when it was set, we pulled out the ruby-red stuff from the fridge and, with two spoons-one large, one small-had at it. Confusing the hell out of a four-year-old can be fun, and so, spoon in hand, I became a jello sommelier.
The taste was “fruity yet fake”; “summery with a hint of paint thinner”; “lush yet leathery”. But with jello flavor is secondary; it’s all about texture. Kids love the stuff because they have weird palates and like all kinds of odd textures, one of which happens to be slippery, amorphous and, well, “jello-like”.
Tapioca pudding is another “caf” and nursing home staple. It’s mushy and sweet, but tapioca departs from jello in its richness. Whereas jello is coagulated liquid, tapioca pudding is essentially a custard made usually with eggs and milk. As such, it’s quite delicious and, to be fair, a food for all ages.
However, Vietnamese tapioca is a celebration of tapioca itself, much like jello is a fiesta of gelatin. As with jello (whipped cream), the rich topping (coconut cream) is optional. Ungarnished, it’s mildly sweet, warm, and very gelatinous. In other words, a whimsical little bowl. Which is an adult way of saying it’s good stuff fit for any kid with a spoon.
(NOTE: Feels like I’m repeating myself these days, but it’s inevitable when writing about Thai/Viet food. Go online for this tapioca, the other stuff won’t work, I’m pretty sure. Again, we use Bankgokcentergrocery.com)
Vietnamese Tapioca Pudding w/ Pineapple, Frozen Banana, and Black Sesame Brittle
Serves 6
3 ½ cups water
1 cup Asian tapioca pearls (see NOTE)
¼ teaspoon salt
½ cup sugar
2 cups pineapple diced ¼ inch
½ cup coconut cream on the side
1 banana, frozen, chopped about ¼ inch pieces
Black Sesame Brittle
- Boil the water in a medium pot, stir in the salt and tapioca, lower the heat slightly and cook 15-20 minutes until cooked and soft.
- Stir in the sugar until dissolved.
- Divide among the bowls and serve warm with the pineapple, frozen banana, and coconut cream on the side or spooned on top.
Black Sesame Brittle
½ cup sugar
¼ cup water
¼ cup black sesame seeds
1. Have ready a tray with a silpat or parchment sprayed with nonstick spray. Combine sugar and water in a small pan over medium high heat and boil, stirring a bit until the sugar to color lightly then stir in the seeds and pour onto the prepared tray in as thin a pool as possible. Let cool and break into small shards.
