Cambodian Coconut Banana Cassava Dessert
The Cambodian Coconut Banana Cassava Dessert offers a simple and efficient dessert option, especially if you use frozen cassava, which cooks quickly. Alternatively, if you prefer to omit bananas, you can use two packages of cassava instead of one frozen portion. This versatile recipe showcases the use of readily available ingredients like frozen or fresh cassava, coconut milk, bananas, tapioca, sugar, and a touch of salt.
To start the preparation, the cassava is cut into bite-sized pieces and either used in its frozen form or freshly cut. Boiling four cups of water, the cassava is cooked until it reaches a tender and soft texture. This step is crucial in ensuring that the cassava becomes a delectable component of the dessert.
Once the cassava is cooked, coconut milk, sugar, and salt are added to the pot. It’s important to monitor the mixture closely as coconut milk tends to froth and may boil over. After bringing it to a boil, the washed and soaked tapioca is introduced into the pot. The dessert continues to simmer until the tapioca is fully cooked, contributing a delightful chewy texture. At this point, the banana pieces are added and cooked for a short duration until they reach a desirable softness.
When ready to serve, a sprinkle of roasted sesame seeds adds a final touch of flavor and texture. The Cambodian Coconut Banana Cassava Dessert can be enjoyed either warm or cold, offering a delightful contrast of temperatures. This simple yet satisfying dessert provides a delightful blend of creamy coconut, tender cassava, chewy tapioca, and the natural sweetness of bananas. It’s a delightful treat to enjoy on its own or as a delightful conclusion to a Cambodian meal.
|1 (16oz) Frozen Cassava or Fresh Cassava, cut to bite size
|1 can of coconut milk
|4 cups of water
|2 bananas cut to bite size
|1/3 cups of white or color tapioca wash and soak in water
|1/2 teaspoon of salt
|1 1/3 to 1 ½ cup of sugar up to your liking
|Roasted sesame seeds to sprinkle when serve
Directions to make Cambodian Coconut Banana Cassava Dessert
- In a pot boil 4 cups of water then add cassava cook until cassava is soft
- Add coconut milk sugar, salt; boil it on medium heat keep eyes on the stove because coconut milk can boil over the pot. When it is boiling add tapioca to it
- Let it boil again until the tapioca is cook completely then add banana cook just few minutes until banana is soft to the taste then turn the heat off.
When ready to serve sprinkle some roasted sesame seeds on top serve warm or cold.
Related Recipe: Cambodian Glutinous Rice Ball
Serving Size: 2
Calories Per Serving: 1172