Steamed Tapioca Balls with Savory Minced Pork Filling

Place the small tapioca pearls in a bowl and cover with water for 15-20 minutes, or until softened but still slightly firm in the center. Drain thoroughly in a fine-mesh sieve.

While tapioca soaks, prepare the filling. Finely chop the shallots and garlic. Heat vegetable oil in a pan over medium heat. Sauté chopped shallots and garlic until fragrant, about 2 minutes.

Add minced pork to the pan and cook, breaking it up with a spoon, until browned. Stir in palm sugar, fish sauce, white pepper, and finely chopped sweet preserved radish. Cook for another 3-5 minutes, allowing the sugar to melt and the sauce to thicken slightly. Remove from heat and stir in the crushed roasted peanuts. Let the filling cool completely.

Take about 1 tablespoon of the drained tapioca pearls and flatten it into a disc in your palm. Place about 1 teaspoon of the cooled pork filling in the center. Carefully gather the tapioca around the filling, shaping it into a smooth ball, ensuring the filling is fully enclosed.

Lightly oil a steamer basket or line it with banana leaves. Arrange the tapioca balls in the steamer, leaving a little space between each. Do not overcrowd the steamer.

Steam over high heat for 7-10 minutes, or until the tapioca pearls become translucent and glossy. The exact time will depend on the size of your balls and the tapioca.

Serve the Sakoo Sai Moo immediately, garnished with fresh coriander leaves, bird's eye chilies, and accompanied by fresh lettuce leaves for wrapping, if desired.