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
2
servings30
minutes30
minutes1096
kcal1
hourCambodian 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.
Ingredients
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
Recipe 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
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