Tapioca Balls with Pork Filling (Sa-Ku Sai Muu) สาคูไส้หมู

Wednesday, April 8, 2020 Add Comment Edit

A long time ago, when I just started cooking, this menu was the one that I really wanted to make.

You can find it in almost every markets in Thailand, soft and juicy, and freshly made. I couldn't stop myself from buying it ^^. But most of the time, I became disappointed, as the tapioca skin was too thick and gummy, and the filling was too sweet and beyond chewy too. Well, I have so many complaint about this kind of food, because I really like it but it's hard to find good one!
So, I better make it myself, haha. Anyway, when I first made it I started to understand that to make delicious one, you need to pay a lot attention, and time, but it's not too hard. first for the tapioca, when mixing it with hot water, just make sure that they are completely moist, AND DON'T KNEAD. If you knead it and turn some part of it into a paste, the tapioca will be easier to cover the filling but it will be gummy. Keep it moist, and when it cool, you can knead it or moisten it with a drop of cool water to make the work easier.
The filling is less troublesome, just follow the recipe and you will be fine ^^. And you can adjust the seasoning to suit your taste too, for me I don't like it to be very sweet, so I choose to use less sugar than many recipe.
I added how to make Thai fried garlic too, it's easy to make at home and you can put it over many dishes to add delicious garlic smell and taste.

English: Tapioca Balls with Pork Filling
สูตรภาษาไทย: สาคูไส้หมู

日本語のレシピ：サークーサイムー
Youtube: สาคูไส้หมู/ Tapioca Balls with Pork Filling/ サークーサイムー

Tapioca Balls with Pork Filling

(Sa-Ku Sai Muu) สาคูไส้หมู

Makes 30 pieces

Thai fried garlic
.................................. Rice bran oil
.................................. Garlic (Chopped)

Tapioca
170 g ......................... Tapioca
170 g ......................... Hot water

Filling
45 g .......................... Sweet pickled radish
2 ............................... Coriander roots
1 tsp........................... Black peppercorns
1 tbsp ........................ Garlic
1 tbsp ........................ Rice bran oil
120 g ......................... Minced pork
45 g ........................... Roasted peanut, smashed
70 g ........................... Palm sugar
1/4 tsp........................ Salt
................................... Rice bran oil, for covering the Tapioca Balls

For serving
....................................Green Leaf, Coriander, Bird's eye chilis
....................................Thai fried garlic

I use rice bran oil.

Place a pan over low heat, pour rice bran oil into the pan.
When it becomes hot put chopped garlic into the pan.

Cook until golden, set aside.

Mix the hot water and tapioca together, until fully moisten.

Cover and rest for 20 minutes.

Chop sweet pickled radish.

Cut coriander root into small pieces.

Put coriander root, black pepper, and garlic in a mortar.
Crush with a pestle.

Until paste formed.

Put a fry pan over low heat, fry the coriander root paste until fragrance.

Put the minced pork and sweet pickled radish into the pan, stir fry it.

Put smashed roasted peanut, palm sugar and salt into the pan.

Cook until slight thicken.

Remove from heat, and let it cool slightly.

Divide into 30 pieces, and roll each piece into a ball.

Knead tapioca for 2-3 minutes.

Divide into 30 pieces, and roll each piece into a ball.

Cover the filling with the tapioca* because this recipe the tapioca is thin you may think that it's hard to cover but it will be more delicious this way, plus a bit of crack is not a problem.