Cambodian Tapioca-Banana Pudding
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
7 cups
Water (divided)5 medium
Banana (ripe, sliced)1 tsp
Salt1 cup
White Sugar3 cup
Coconut MilkDirections:
1
Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes
2
Add the tapioca and let stand for 10 minutes
3
Drain in a sieve
4
You'll have a mushy puddle of tapioca left over
5
Pour the remaining water into a saucepan and add the drained tapioca
6
Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent
7
Stir frequently to avoid sticking
8
When the tapioca is transparent, stir in the bananas, sugar and salt
9
Simmer for 10 to 15 more minutes, stirring frequently
10
When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended
11
The tapioca pearls will become visible and the pudding will be the consistency of thick soup
12
Taste and adjust the sugar if desired
13
Cool to room temperature or slightly warmer
14
Stir again before serving