If you don't have roasted peanuts, roast some on medium heat. You can use peeled or unpeeled peanuts, roast until it turns golden brown. Otherwise, just simply buy a bag of roasted peanuts from a nearby store or supermarket. If you use coconut meat as the fillings, peel the brown skin and cut coconut meat into small cubes.

Peel the ginger, wash it thoroughly, and slice thinly to make the sweet soup.

If you use pandan leaves, clean the pandan leaves and tie them into bundles.

Add tapioca starch into a mixing bowl and gradually pour in boiling water (100°C). While pouring the water, use a spoon to stir until the flour is moist enough to knead into a cohesive mass.

Once the water has cooled down slightly, continue kneading the dough thoroughly with your hands until it becomes soft, elastic, and smooth, without being sticky to the touch. Then, wrap the dough tightly and let it rest for about 15 minutes.

If you would like to dye the dough pink or green, add ½ tsp of beetroot juice/pandan extract to the dough and knead until it turns into an even pink/green dough.

After resting the dough, take it out and divide it into small portions, then place each portion of dough into plastic bags and tie them tightly to prevent drying. Next, take a portion of the dough and roll it into a long cylinder shape, then cut it into small pieces, each about 5g. Repeat this process for the remaining dough.

After cutting the small pieces of dough, round and flatten them, then place a peanut in the center of each piece of dough, wrap it up, and roll it to form a beautiful round tapioca pearl.

Pour water into a pot and bring it to a boil, then add the tapioca pearls and boil for about 7-10 minutes. Wait until the pearls float to the surface, indicating they are cooked. Then, prepare a bowl of ice water to transfer the tapioca pearls into, to prevent them from sticking together and to make them firmer.

In a pot, add 1 liter of water, 70-100g of sugar, pandan leaves (if any), a pinch of salt, and thinly shredded ginger.

Then, turn on the heat and bring the water to a boil. After that, transfer the cooked tapioca pearls into the pot of sweetened water and bring it to a boil again.

Once boiled, you can dissolve about 2 tbsp of tapioca starch in a little water and slowly pour it into the sweet soup pot, stirring constantly until the soup thickens to the desired consistency. Let it boil for another 1-2 minutes, then turn off the heat. Enjoy Vietnamese tapioca dessert with roasted peanuts, coconut cubes, and coconut flakes. You can also add ice if you would like to eat it chilled.