Photograph of the finished Sakoo sai moo

Thailand · Bánh bột báng nhân thịt Thái

Sakoo sai moo

1 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Small tapioca pearls Small tapioca pearls 9.9 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.1 oz
  • Photograph of Dried radish Dried radish 2.1 oz
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Soy sauce Soy sauce 1 ⅔ tbsp
  • Photograph of Garlic Garlic 0.8 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 0.7 oz
  • Photograph of Lettuce Lettuce 3.5 oz
  • Photograph of Coriander Coriander 0.4 oz
  • Photograph of Chilli Chilli 2

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.

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