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Cambodian Tapioca-Banana Pudding

SUBMITTED BY: rocketD

"This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert."
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup small pearl tapioca
  • 7 cups water, divided
  • 5 medium ripe bananas, sliced
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 3/4 cup coconut milk

DIRECTIONS

  1. Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
  2. Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
  3. When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
  4. Cool to room temperature or slightly warmer. Stir again before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by Beckybocky
Good recipe. I love all the ingedients. I didn't follow the recipe exactly as I know the pearls I use cook quite quickly. As with any recipe use sense. Will make it again.

5 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2006 by HIPPO25TH
I followed the recipe exactly. It took way way way too long to make. My small pearl tapioca didn't turn transparent for 45 minutes. Now that it is finally done, the final product looks unapetizing and tastes as bad. Sorry, really not worth the time.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by The Richmond Inn
This recipe was fantastic - however after reading the review where the person said it took 45 minutes to cook, I decided to soak the tapiaco overnight and my cooked fine as directed.

2 users found this review helpful


 
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Recipe Submitter:

rocketD
Photo by rocketD
Cooking Level: Intermediate
Home Town: Denver, Colorado, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 256

  • Total Fat: 6.5g
  • Cholesterol: 0mg
  • Sodium: 110mg
  • Total Carbs: 51.7g
  •     Dietary Fiber: 2.8g
  • Protein: 1.6g

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