Sakoo sai moo

Method

1. 1 Rinse the tapioca pearls quickly, then pour warm water with a pinch of salt over them, mix well, and let them rest for 30 minutes until they become soft and pliable.
2. 2 Sauté minced garlic with ground pork for 4 minutes, then add chopped dried radish and coarsely crushed roasted peanuts.
3. 3 Add palm sugar and soy sauce, stir for another 5 minutes until the filling is dry and glossy, then let cool.
4. 4 Take a spoonful of tapioca flour, flatten it in the palm of your hand, place the filling in the center, and then roll it into a ball to seal it.
5. 5 Arrange the balls on a greased steamer rack and steam over high heat for 20 minutes until the outer shell becomes translucent.
6. 6 Sprinkle with fried shallots and serve with lettuce, cilantro, and sliced chili peppers.

With an appliance

• Pressure cooker 52 min

  Replace step 5: steam the tapioca pearls under low pressure for 9 minutes, then quickly release the pressure to keep the shells translucent without becoming mushy; keep step 6 unchanged.