Cambodian Tapioca-Banana Pudding Recipe

Cooking Directions

• STEP 1.In a saucepan, bring water to a boil and add the tapioca pearls. Cook for about 10 minutes or until the pearls are translucent and tender.
• STEP 2.Drain the cooked tapioca pearls and rinse them under cold water to remove excess starch.
• STEP 3.In a separate saucepan, heat the coconut milk over medium heat. Add the cooked tapioca pearls and stir well.
• STEP 4.Add sugar and salt to the mixture and continue to cook for another 5 minutes, stirring occasionally.
• STEP 5.Peel and slice the ripe bananas and add them to the pudding. Cook for an additional 2-3 minutes until the bananas are soft.
• STEP 6.Remove from heat and let the pudding cool slightly before serving. It can be enjoyed warm or chilled.
• STEP 7.Serve the Cambodian Tapioca-Banana Pudding in individual bowls or glasses. Garnish with a sprinkle of toasted coconut flakes, if desired.

Cooking Tips

• Make sure to rinse the cooked tapioca pearls under cold water to remove excess starch. This will prevent them from sticking together.
• Adjust the amount of sugar according to your preference. You can add more or less depending on how sweet you like your pudding.
• For a creamier texture, you can use a combination of coconut milk and regular milk.
• To enhance the flavor, you can add a pinch of cinnamon or cardamom to the pudding.
• If you prefer a thicker pudding, you can add a tablespoon of cornstarch mixed with water to the mixture and cook for an additional 2-3 minutes.

Storage and Serving

• Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, you can enjoy the pudding warm or chilled. It can be served as is or topped with additional sliced bananas or toasted coconut flakes.
• This pudding is best enjoyed fresh, but you can reheat it in the microwave or on the stovetop if desired.