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Japonia to nie tylko sushi i wariacje na jego temat, soba, matcha czy dorayaki. To także wiele inspiracji do przygotowania np deserów takich jak ten.
Składniki:
- 500 ml mleka kokosowego
- 1/4 szklanki drobnej tapioki (wielkości kaszy)
- 3 łyżki ksylitolu lub 2 łyżki cukru
- 4 nasiona kardamonu
- 1 duże mango
- 2 łyżki syropu klonowego
- 1/3 łyżeczki imbiru w proszku lub 1/2 łyżeczki świeżego
- owoce i listki mięty opcjonalnie do dekoracji
http://zdrowyprzepis.eu/pudding-z-tapioki-i-mango/
- W garnku zagotować mleko, wsypać tapiokę, następnie dodać ksylitol i cukier. Co chwilę mieszając gotować bez przykrycia przez ok. 20 minut aż tapioka stanie się całkowicie szklista, przezroczysta.
- Dodać kardamon: (nasiona rozłupać i wyłuskać ziarenka), rozgnieść w moździerzu lub zmielić w młynku, dodać do garnka z tapioką.
- Przelać do małych szklaneczek. Pudding zgęstnieje jeszcze podczas studzenia.
- Mango obrać, pokroić w małą kosteczkę.
- Część tak pokrojonego mango włożyć do rondelka, dodać syrop klonowy, imbir następnie gotować przez ok. 10 minut.
- Kiedy mango stanie się miękkie, zblendować na gładką masę.
- Dodać pozostałe świeże mango i gotować jeszcze 2 minuty, odstawić z ognia.
- Wyłożyć na deser.
- Dodać owoce i udekorować miętą.