Cambodian Banana Tapioca Pudding Recipe is Khmer dessert and it is easy to make, some banana will turn black if you don’t boil it first, I use the regular banana from the grocery store. It is best to use white small tapioca but I only have the green tapioca. The pudding will be thickened when it is cold, make sure you put enough water as in the recipe.
Cambodian Banana Tapioca Pudding Recipe
Cambodian Banana Tapioca Pudding Recipe is Khmer dessert and it is easy to make, some banana will turn black if you don’t boil it first, I use the regular banana from the grocery store. It is best to use white small tapioca but I only have the green tapioca.
2
servings30
minutes30
minutes1096
kcal1
hourIngredients
5 firm bananas peel cut in half or in third then sliced length wide.
1 can coconut cream (400 ml)
1 can water from the coconut can (400 ml)
1/4 cup tapioca soaked in water for 30 minutes wash drain set aside
1/4 teaspoon salt
2/3 to 3/4 cup of sugar (adjust the sweet according to your taste)
2 teaspoon roasted sesame seeds for garnish when serve
Directions
- Soak tapioca for 30 minutes or it won’t cook all the way.
- In a medium pot bring coconut cream, water, salt and sugar to a boil
- Then add tapioca, bananas to the coconut sauce cook until the banana is soft and tapioca is done
- About 5 minutes, taste and adjust the sweet.
- Turn the heat off let cool
- This kind of dessert is best to serve warm, but some like it cold
- Sprinkle sesame seeds before serve
Notes
- Serve as dessert.
Nutrition Facts
- Serving Size: 2g
- Calories: 1096kcal
- Fat: 55g
- Saturated Fat: 47g
- Sodium: 327mg
- Carbohydrates: 161g
- Fiber: 11g
- Sugar: 107g
- Protein: 9g
