New Menu Cambodian Tapioca-Banana Pudding :: You Have To Try
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Cambodian Tapioca-Banana Pudding |
"This is a Cambodian recipe that I've found out from a Cambodian-American pal of mine. I'll even devour it for breakfast! It's delicious served heat, can be dressed up with other fruit and is likewise a fresh cold dessert."
Ingredients :
- half cup small pearl tapioca
- 7 cups water, divided
- 5 medium ripe bananas, sliced
- 1/4 teaspoon salt
- half of cup white sugar
- 3/4 cup coconut milk
Instructions :
Prep : 10M | Cook : 6M | Ready in : 50M |
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- Place 2 cups of water in a microwave-safe dish and heat until warm inside the microwave, approximately 2 mins. Add the tapioca and permit stand for 10 minutes. Drain in a sieve. You'll have a soft puddle of tapioca left over.
- Pour the final water into a saucepan and upload the drained tapioca. Bring to a boil, then simmer over medium warmth until the tapioca begins to show obvious. Stir regularly to keep away from sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to fifteen extra minutes, stirring regularly. When the bananas are broken down fairly properly, cast off from the heat and stir within the coconut milk until well combined. The tapioca pearls becomes seen and the pudding might be the consistency of thick soup. Taste and modify the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Notes :
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