Cambodian Tapioca-Banana Pudding

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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Reviews (17)

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17

The Richmond Inn

Feb. 26, 2008

"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...." See more"

15

Beckybocky

Nov. 3, 2006

"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...." See more"

9

blfm94

Sep. 20, 2008

"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 ..." See morewould 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."