Name: Cambodian Banana Tapioca Pudding Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: 5 firm bananas peel cut in half or in third then sliced length wide.; 1 can of coconut cream (400 ml); 1 can of water from the coconut can (400 ml); 1/4 cup of tapioca soaked in water for 30 minutes wash drain set aside; 1/4 teaspoon of salt; 2/3 to 3/4 cup of sugar (adjust the sweet according to your taste); 2 teaspoon of roasted sesame seeds for garnish when serve

Cambodian Banana Tapioca Pudding Recipe

The Cambodian Banana Tapioca Pudding is a delightful Khmer dessert that is both simple to prepare and delicious. Notably, the choice of bananas is crucial, as some varieties may turn black if not pre-boiled. While the recipe recommends using small white tapioca, the author has used green tapioca, emphasizing the importance of adjusting the water quantity to achieve the desired pudding thickness once it cools. The ingredients include firm bananas, coconut cream, coconut water, soaked tapioca, salt, sugar, and roasted sesame seeds for garnish.

To prepare this dessert, start by soaking the tapioca for 30 minutes to ensure thorough cooking. In a medium pot, bring coconut cream, coconut water, salt, and sugar to a boil. Subsequently, add the soaked tapioca and sliced bananas to the coconut sauce, cooking until the bananas are soft and the tapioca is fully done, which takes approximately 5 minutes. After adjusting the sweetness to taste, turn off the heat and let the mixture cool. While the dessert is traditionally served warm, some prefer it cold. Before serving, sprinkle roasted sesame seeds for added flavor.

In summary, the Cambodian Banana Tapioca Pudding is a delectable Khmer dessert featuring a unique combination of bananas, coconut, and tapioca. The recipe’s simplicity, coupled with the author’s personal touch of using green tapioca, offers a versatile and accessible treat for those with a sweet tooth. Whether served warm or cold, this delightful pudding is sure to be a hit, with the finishing touch of sesame seeds adding an extra layer of flavor and texture.

Ingredients

5 firm bananas peel cut in half or in third then sliced length wide.
1 can of coconut cream (400 ml)
1 can of water from the coconut can (400 ml)
1/4 cup of tapioca soaked in water for 30 minutes wash drain set aside
1/4 teaspoon of salt
2/3 to 3/4 cup of sugar (adjust the sweet according to your taste)
2 teaspoon of roasted sesame seeds for garnish when serve

Directions to make Cambodian Banana Tapioca Pudding Recipe

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

Serve as dessert.

Thank you and enjoy it.

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