Lemon Myrtle Tapioca with Quandong & Rosella Sauce

Category

This recipe makes the most of some of the delicious fruits of the bush and combined with Lemon Myrtle tapioca, its a great desert treat.

Quandongs, Lemon Myrtle, Rosella, Bushfood, Bushtucker, bushfood recipes, bushtucker, recipes

Lemon Myrtle Tapioca ingredients
 1/2 cup tapioca
 1 1/2 cups water
 270ml can coconut cream
 2 desertspoons sugar
 1 level teaspoon Lemon Myrtle
Quandong and Rosella Sauce ingredients
 1/2 cup dried quandongs
 1/2 cup dried rosella
 1 Star Anise
 2 dessertspoons sugar
 1 cup water

Lemon Myrtle Tapioca directions
1

All ingredients into a saucepan and stir.

The mixture will thicken as it cooks and the tapioca will swell. It’s cooked when the tapioca is soft, you might need to add a little extra water if it becomes too thick.

Don’t boil, let it cook slowly and even turn the heat off and leave as the tapioca needs to absorb the liquid, just like cook rice.

Quandong and Rosella Sauce directions
2

Put all ingredients, except Rosella, together in a saucepan and bring to boil

3

Turn down to low and cook until Quandongs are soft

4

Add the Rosella and continue cooking until Rosella is soft, this only takes a few minutes

5

Take out all the fruit, continue to cook syrup to allow it to reduce and thicken, lastly take out the Star Anise

6

Put some Lemon Myrtle Tapioca in the bottom of a dish and top, add the Quandongs and Rosella

7

Add a dollop of cream or yoghurt and spoon over the syrup

Ingredients

Lemon Myrtle Tapioca ingredients
 1/2 cup tapioca
 1 1/2 cups water
 270ml can coconut cream
 2 desertspoons sugar
 1 level teaspoon Lemon Myrtle
Quandong and Rosella Sauce ingredients
 1/2 cup dried quandongs
 1/2 cup dried rosella
 1 Star Anise
 2 dessertspoons sugar
 1 cup water

Directions

Lemon Myrtle Tapioca directions
1

All ingredients into a saucepan and stir.

The mixture will thicken as it cooks and the tapioca will swell. It’s cooked when the tapioca is soft, you might need to add a little extra water if it becomes too thick.

Don’t boil, let it cook slowly and even turn the heat off and leave as the tapioca needs to absorb the liquid, just like cook rice.

Quandong and Rosella Sauce directions
2

Put all ingredients, except Rosella, together in a saucepan and bring to boil

3

Turn down to low and cook until Quandongs are soft

4

Add the Rosella and continue cooking until Rosella is soft, this only takes a few minutes

5

Take out all the fruit, continue to cook syrup to allow it to reduce and thicken, lastly take out the Star Anise

6

Put some Lemon Myrtle Tapioca in the bottom of a dish and top, add the Quandongs and Rosella

7

Add a dollop of cream or yoghurt and spoon over the syrup

Lemon Myrtle Tapioca with Quandong & Rosella Sauce
By | 2017-10-19T03:43:50+00:00 October 16th, 2017|0 Comments

Leave A Comment