Tapioca Coconut Worms (Krong Krang Nam Ka Ti): Tapioca Kaab La for Naab Vaam

Happy New Year and Nyob Zoo Everyone! 

Today, I'll be showing you all the top 3 most asked question in my naab vaam video and that was "What are those purple swirly things you added?" and those are TAPIOCA COCONUT WORMS also called in our family as tapioca kaab la. Kaab la is a type of worm that my parents would eat back in Thailand. They are known as Sago or Coconut Worms. These tapioca gems looks like Sago worms, that's why we call them tapioca kaab la or tapioca coconut worms. This is also a Thai dessert, also known as Krong Krang Nam Ka Ti. These are basically made out of tapioca starch and your form of liquid to bind it together.  They are rolled out on a Krong Krang mold, boiled, and then serve with a sweetened coconut syrup. If you like tapioca pearls in your boba, well let's say these are the same thing, same texture, just different shape and look.

Not the most appealing name for them but these are quite fun to make especially with your kids or a big group of people. Go crazy with the colors and use all kinds of natural ingredients to color it. Today, I'll be showing you how to make purple sweet potato, orange yams, ube, green pandan, yellow mung bean, and beet root tapioca coconut worms. You can make just one color and double the recipe for the color you choose since it is quite time consuming. But we decided to make multiple colors to make it colorful in the naab vaam. So I hope you all enjoy and now, you finally know what those purple swirly things in the naab vaam are. Happy Cooking! 

WHERE DID I GET THE ROLLER? At the Hmong Village market in Minnesota To find roller online, in Thai, the mold is called a KRONG KRANG MOLD.
A Gnocchi mold works as well.

NAAB VAAM RECIPE w/ COCONUT SYRUP HERE:
http://chawjcreations.com/2019/01/07/...

FULL WRITTEN RECIPE HERE:
http://chawjcreations.com/2020/01/03/...

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RECIPE
--Purple Sweet Potato--
1/2 cup tapioca starch
1/2 cup cooked purple sweet potato
2-3 tbsp hot boiling water
--Orange Yam--
1/2 cup tapioca starch
1/2 cup cooked yams
1-2 tbsp hot boiling water
--Ube extract--
1/2 cup and 1 tbsp tapioca starch (add more later if needed)
1/4 cup water
1/2 tsp ube extract
-- Green Pandan extract--
1/2 cup and 1 tbsp tapioca starch (add more later if needed)
1/4 cup water
1/2 tsp pandan extract
-- Yellow Mung Bean--
1/4 cup dried mung bean (soaked in 1/2 cup hot water for 30 minutes ) and cooked with another 1/2 cup water added
1/2 cup and 1 tbsp tapioca starch (add more later if needed)
1/4 cup of the mung bean water puree (strained)
--Magenta Beet--
1 beet grated with 1 cup water added
1/2 cup and 1 tbsp tapioca starch (add more later if needed)
1/4 cup of strained beet juice