Recipe 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."
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small pearl tapioca
ripe bananas, sliced
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.
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.
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.
This was fantastic, just like the pudding in the Vietnamese restaurants. I added 1 1/2 cups (440g) crushed pineapple instead of bananas though, which went really well - pina colada-ish! Next time I would add just a little more tapioca though, just to make it a little less runny, but overall everyone loved it, and it was so simple to make.
im cambodian and we make this sometimes.. its not really supposed to be that thick like pudding you can also make ths with sweet potato or other things!
This is exactly how my mother, who is from Vietnam, used to make it for me when I was a child-YUMMY!
This was a fun recipe. I've never used tapioca before, and the only tapioca pudding I've ever had was the Jell-O pudding cups. This was so much better than that! I didn't have coconut milk, so I used regular milk and added some coconut. Next time I would just follow the recipe, the coconut added a funny texture. As written, this recipe is fantastic!
I was searching for a non-smoothie idea to use up a partial can of coconut milk and some bananas and ran across this. I had no tapioca so I adjusted water and used plain rice. I also added a touch of vanilla and did not use salt. Surprisingly fabulous! I thought we would like it. I was not anticipating loving it.
I'm eager to try the flavor combination but on a healthier grain as a breakfast option...maybe barley or oats.
* Percent Daily Values are based on a 2,000 calorie diet.
Cambodian Tapioca-Banana Pudding
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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