Thai
👍 Beginner Friendly
45 mineasy
ThaiSnack
Recipe Story
origins & traditionsThese traditional street food fritters showcase the beloved Southeast Asian combination of pandan and tapioca in a unique snackable form. Soaked tapioca pearls are mixed with coconut cream, palm sugar, and finely chopped pandan leaves, then shaped into patties and deep-fried until golden and crispy. The result is an addictive contrast of textures - a crunchy golden crust giving way to a soft, chewy interior infused with the distinctive vanilla-like aroma of fresh pandan. Popular at markets throughout Thailand, these fritters are often served warm with a sprinkle of sesame seeds and a side of sweet chili sauce for dipping. The natural green hue from the pandan leaves makes them visually striking, while the subtle sweetness balanced with a hint of salt creates a complex flavor profile that keeps you reaching for more.
Instructions
step by step0/10 done
Rinse tapioca pearls under cold water and soak in warm water for 15 minutes until softened. Drain thoroughly and pat dry with paper towels.
Finely chop pandan leaves into very small pieces, removing the tough central vein. Set aside.
In a mixing bowl, combine the drained tapioca pearls, chopped pandan leaves, coconut cream, palm sugar, and salt. Mix well until the sugar dissolves and everything is evenly distributed.
Heat vegetable oil in a deep skillet or wok to 350°F (175°C). The oil should be about 2 inches deep.
Using wet hands, scoop about 2 tablespoons of the mixture and shape into a flat patty about 2 inches in diameter and 1/2 inch thick.
Carefully slide the patties into the hot oil, working in batches of 3-4 to avoid overcrowding.
Fry for 3-4 minutes on the first side until golden brown and crispy, then flip and fry for another 3 minutes on the other side.
Remove fritters with a slotted spoon and drain on paper towels.
While still warm, sprinkle with toasted sesame seeds if desired.
Serve immediately while crispy, with sweet chili sauce or honey for dipping.
Crispy Pandan Tapioca Fritters
4.4 (33)
Golden-fried aromatic fritters made with tapioca pearls, fragrant pandan leaves, and sweet palm sugar, creating a delightfully crispy exterior with a chewy, slightly sweet center.
medium
45 min
4 servings
Ingredients
0 of 8 checked
Main
- 1 1/2 cups tapioca-pearls, soaked and drained
- 4 pieces pandan-leaves, finely chopped
- 1/2 cups coconut, coconut cream
- 3 tablespoons palm-sugar, grated or chopped
- 1/4 teaspoons salt
Frying
- 3 cups vegetable-oil, for deep frying
Garnish
- 2 teaspoons sesame-seeds, toasted (optional)
Serving
- 1/2 cups chili-sauce, sweet chili sauce for serving (optional)
Chef Tips
expert advice•For the best texture, ensure tapioca pearls are thoroughly drained and patted dry before mixing - excess water will make the fritters soggy.
•Fresh pandan leaves are essential for authentic flavor; frozen leaves work in a pinch but have less aroma.
•If pandan is unavailable, substitute with 1 teaspoon pandan extract mixed into the coconut cream.
•Palm sugar can be replaced with brown sugar, though the flavor will be less complex.
•The oil temperature is crucial - too hot and the outside burns before the inside cooks; too cool and the fritters absorb too much oil.
•Use a thermometer for best results.
•For a crispier texture, add 2 tablespoons of rice flour to the mixture.
•These are best enjoyed fresh but can be re-crisped in a 375°F oven for 5 minutes.
•For a savory version, reduce sugar to 1 tablespoon and add minced shallots and white pepper.
