Cambodian Tapioca-Banana Pudding Popular Recipes

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Cambodian Tapioca-Banana Pudding

"This is a Cambodian recipe that I've discovered from a Cambodian-American buddy of mine. I'll even consume it for breakfast! It's scrumptious served heat, can be dressed up with other fruit and is likewise a refreshing bloodless dessert."

Ingredients :

half cup small pearl tapioca
7 cups water, divided
five medium ripe bananas, sliced
1/four teaspoon salt
half of cup white sugar
3/four cup coconut milk

Instructions :

Prep : 10M	Cook : 6M	Ready in : 50M

Place 2 cups of water in a microwave-secure dish and warmth till heat inside the microwave, approximately 2 mins. Add the tapioca and allow stand for 10 mins. Drain in a sieve. You'll have a comfortable puddle of tapioca left over.
Pour the final water into a saucepan and add the tired tapioca. Bring to a boil, then simmer over medium heat till the tapioca begins to show transparent. Stir regularly to keep away from sticking.
When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to fifteen extra mins, stirring often. When the bananas are damaged down fairly nicely, take away from the warmth and stir inside the coconut milk until nicely blended. The tapioca pearls becomes visible and the pudding may be the consistency of thick soup. Taste and adjust the sugar if desired.
Cool to room temperature or barely warmer. Stir again earlier than serving.

Notes :

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