Ingredients

Ingredients for flour  
Small tapioca pellets                    1 cup
Water (1)                                    3/4 cups 
Water (2)                                   1/4 cups

Ingredients for filling
Minced pork (finely minced)          65 grams 
Chopped coriander roots              2 roots
Chopped Thai garlic                    3 cloves
Ground pepper                          ½ teaspoon
Chopped shallot                         40 grams 
Palm sugar                                120 grams
Seasoning sauce                        1 tablespoon
Salt                                         ½ teaspoon
Roughly ground roasted peanuts  70 grams
Sweet pickled turnip                  70 grams
(Rinse with water to remove saltiness.)
Vegetable oil                           ½ teaspoon
Fried garlic, fried garlic oil          3 tablespoons

Vegetables on the side plate
Lettuce, coriander, chilies

Directions for mixing flour

  1. . Measure 1 cup of sago flour and pour it into a mixing bowl. Measure 3/4 cup of water and pour it in. Cover and let it sit for 30 minutes.
  2. Use a rubber spatula to turn the flour over. Measure 1/4 cup of water and pour into the flour. Turn it with a rubber spatula and knead until the dough is soft. Then set aside.


Directions for cooking the filling

  1. Use a mortar to pound coriander roots, garlic and ground pepper until finely pounded.
  2. Heat a pan over the stove, add oil and stir-fry the ingredients from step 1 until cooked and fragrant.
  3. Add onion, sweet-pickled turnip and stir-fry until fragrant.
  4. Add minced pork and stir-fry until cooked. Add peanuts, then season with palm sugar, seasoning sauce, and salt.
  5. Stir-fry over low heat until it can be formed into balls. When cooked, rest the filling in a container.
  6. Shape the filling into balls and set aside.

Directions for making Tapioca Balls with Pork Filling

  1. Wet your hand with water then shape the dough into balls about 1.5 centimeters in size.
  2. Flatten the dough thinly, place the filling on top, and wrap the dough to close it tightly.
  3. Place them in a steamer lined with oiled-banana leaves under. Steam for 10-15 minutes or boil in boiling water. When cooked, the flour will be clear.
  4. When done, sprinkle with fried garlic oil. Serve with fresh vegetables.

The food characteristics: When cooked, the sago dough becomes translucent and soft, while the filling offers a sweet and savory flavor.

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