INGREDIENTS 

• 300 grams silken tofu
• ¼ cup large tapioca pearls or you may use the small ones (which require less time)
• 1 cup brown sugar
• ½ cup water
• 1 pandan leaf tied (optional)

INSTRUCTIONS 

• The night before, boil the large tapioca pearls according to package instructions (25 minutes over medium flame) and let it sit covered overnight at room temperature and re-boil again the next day. TIP: To reduce time, use small tapioca pearls. Boil the pearls for 15 minutes and let them sit for another 15 minutes. Strain and rinse under cold water to keep them bouncy.
• On the day of serving, steam your tofu for 10 minutes until it’s hot. For presentation, transfer to a cutting board and slice into thin layers or dice it.
• Into the glass, add layers of the tofu with tapioca pearls in between.
• Then in a small pot, add water, brown sugar and your tied pandan leaf. Bring it a boil until the sugar has dissolved. Remove the pandan leaf.
• Fill each glass with your brown sugar syrup. Enjoy warm or let it cool to enjoy cold.