Archive for July, 2015

Banana & Tapioca Pearl in Coconut Milk ចេកខ្ទិះ

07.14.15 – this recipe has been updated. A video is also available.

Video Tutorial:

Originally posted – 04.13.10

Soursdey Chnam Tmey which means Happy Cambodian New Year! Wishing each new day brings you happiness, prosperity and continued success. :)

Banana is one of the fruit which plays a major role in Cambodian holidays especially during Lunar New Year and Pjum Ben. It is used to make a Cambodian New Year’s Rice Treats (Nom Onsorm Jake), where the bananas are hidden inside a coconut flavored sticky rice then wrapped with banana leaves before they get steamed or grilled which adds a nice smoky flavor.

I did not have a chance to prep myself in advance so there were no banana leaves nor sticky rice soaked overnight. Therefore, I’ve decided to make this tasty Banana & Tapioca Pearl in Coconut Milk instead using the very same method and ingredients from my Jackfruit & Tapioca Pearl in Coconut Milk. These delicious sweet bananas are added to a thick rich tapioca pearls and coconut sauce. Toasted sesame seeds are sprinkle on top to add that nice nutty flavor in each and every bite.

Banana & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Jake Ktiss) បង្អែម​ចេកខ្ទៈ

8 baby bananas
1 ½ cup water
4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency)
1 can coconut milk (13 oz)
1/3 cup sugar
a pinch of salt
½ teaspoon pure vanilla extract
2 tablespoons toasted sesame seeds (optional)

In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick to the bottom. Larger tapioca will take longer to cook.

Meanwhile, peel banana and first cut them lengthwise then in half on an angle. You should be get 4 pieces out of each banana. Repeat with the rest of the bananas and set aside.

Once tapioca pearls turns translucent add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Turn off the heat and add bananas.

Serve warm or cold.

Cook’s Note: I like my bananas to hold it’s shape and not too mushy therefore I usually add them about 5 minutes after I turn off the heat. Also, as the sauce cools it will continue to thickens.

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