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

Ingredients
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)

Method:
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.

I was going to eat them right out of the can but changed my mind when thought about how I have not post any recipes up for awhile. I decide to take the quick and easy route by making បង្អែមបបរខ្នុរ (Baw Baw Knaow) Jackfruit & Tapioca Pearls in Coconut Milk aka Jackfruit Pudding. Ingredients and steps are similar to my Corn & Tapioca Pearl in Coconut Milk. Some people like to make this using sticky rice. I did not have the patience to soak my sticky rice for several hours or wait until tomorrow to make this so I took the quick and easy way out.

Jackfruit & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Baw Baw Knaow) បង្អែមបបរខ្នុរ

Ingredients
1  can jackfruit (20 oz size)
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

Method:
Strain jackfruit from can and slice them. Set aside.

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. Larger tapioca will take longer to cook.

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.

Add slice jackfruit.

Serve warm or cold.

Note: The warm heat will soften the jackfruit. If you prefer a crunchy texture then allow the coconut milk mixture to cool completely before adding the slice jackfruit.  Another option is to add when warm but allow the entire pot to cool in the fridge.  This will also thicken it up.

Ingredients
1 cup large tapioca pearls in assorted colors
8 cups of water
1 can coconut milk (14oz)
1/3 cup sugar
a pinch of salt
a couple drops of vanilla extract

Method:
Bring 7 cups of water to a boil and slowly add tapioca pearls. Once they float up reduce heat to med-low and simmer covered for about 5 minutes.

Meanwhile, in another pot bring 1 cup of water, sugar, coconut milk and salt to a boil and then reduce to low heat until sauce thickens. Once tapioca pearls are cooked, strained and add the pears to the coconut sauce. Add vanilla extract, stir and turn the heat off.

Allow about 10 minutes to cool before serving.

Corn & Tapioca Pearl with Coconut Milk

Now that fresh corn is in season it is a perfect time for me to treat myself to sweet dessert featuring Corn & Tapioca Pearl in Coconut Milk known in Cambodian as បង្អែមបបរពត (Baw Baw Pot). You can actually substitute corn with banana, taro, or even beans. I prefer my dessert to not be too sweet and rather allow the natural sweetness from the corn to come through therefore adjust the amount of sugar, tapioca pearls or even coconut according to your taste.

Corn & Tapioca Pearl with Coconut Milk Ingredients

Ingredients
3 corn on a cob, slice kernel off
1 ½ cup water
3 tablespoons tapioca pearl (small size)
1 can coconut milk (13 oz)
1/3 cup sugar
½ teaspoon salt
½ teaspoon pure vanilla extract

Method:
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. Larger tapioca will take longer to cook.

Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens.  Taste and adjust the sweetness to your preference.

Serve warm or cold. 

Tip: If you want a more thicker sauce store it in the fridge for several hours.