(Banana and tapioca pudding).
Ancient banana trees are everywhere, they are one of the most useful and sacred plants that have been in Kampuchea Krom for thousands of years. Banana plants are uses in many ways, we use the young banana blossom for cooking, banana leaves for wrapping rice cakes and many other foods. Chopped banana stalks make great food for pig. Young green bananas taste great raw or cook. Riped bananas we use for religious food offerings, eaten raw or turns into delicious desserts. There are so many varieties of banana available at the market, but the most prefer type of banana that Khmer Buddhists uses for food offering is ladyfinger (miniature) bananas.
This recipe taste better with fresh ladyfinger bananas, but I substituted with canned bananas because where I live that type of banana is hard to find. Banana and tapioca pudding is easy to make and delicious Khmer ethnic recipe.
- Ingredients :
- ¼ Cup tapioca pearl
- 2 Cup water
- 1 Canned 20 oz banana,drained or 4 fresh, firm ladyfinger banana
- 1 Large canned coconut milk
- ¼ Teaspoon salt
- ¼ Cup sugar
- 2 Tablespoons roasted sesame seeds
- Procedures :
In a large bowl, soaked tapioca pearl with hot water for 30 minutes, drained and set a side.
Cook 2 cups water in a small pot, add canned banana in boiling water and cooked it for 1 minute, drained and sliced thinly length wide, set a side.
Note:If you use fresh banana, peeled and boiled with 2 cups water for 5 minutes, drained and sliced thinly length wide, set a side.
In a non-stick pot, put coconut milk, tapioca, salt and sugar together, simmering till tapioca tender and coconut sauce thicken.
Add cooked banana, stirs well.
Top with roasted sesame seeds before serve. Serve hot or warm.
Copyright by Mylinh Nakry.