Cambodian Tapioca Banana Pudding, is a luscious velvety textured dessert hosting flavors of cinnamon, vanilla, coconut, and banana. Great to end a meal but also ideal for breakfast.
Song of the day: "Are You Gonna Go My Way" by Lenny Kravitz.
Cambodian Tapioca Banana Pudding. We are back on the ether train making our way to a beautiful exotic land. This dessert is a great depiction of the warmth and lusciousness of this topographical region. Wonderful smooth tapioca pearls meet creamy coconut and slow cooked banana, as a result, pure delicious delight!
Eat the World...........
It is so wonderful to be part of something that brings the world together through food. Every month we travel to far off lands and experience the culture through their recipes.
Culture has always been important to me and I want to share that with all of you. So all aboard and let's head to the plains of Southeast Asia, and see what jewels we may find!
This month, our stop for Eat The World is Cambodia!
A little about Cambodia:
Cambodia is an area located in Southeast Asia. Its landscape spreads along the low-lying plains of the Mekong Delta. Also included are the mountains and Gulf of Thailand coastline.
Phnom Penh is the capital. There are many sites in the capital and it is home to the Art Deco Central Market, the glittering Royal Palace, and the National Museum. Therefore, many very interesting and to me mystical archaeological exhibits to see.
However, one in particular, are the ruins of Angkor Wat. A massive stone temple complex built during the Khmer Empire, subsequently located in the Country's Northwest.
Enough history, let's talk dessert.
Nicoletta was quick to dive into researching the recipes of Cambodian people. When I heard this was our next stop, I immediately was thinking something savory Asian spiced creamy curry fresh quick fried rice. Nicoletta had some ideas of her own and puddings seemed to be the way to go.
We have wanted to do a pudding for quite some time. Kheer an Indian dessert pudding was one that really intrigued us, however, having some tapioca pearls in the cupboard helped us seal the deal in making Cambodian Tapioca Banana Pudding!
Don't rule out the Kheer, it may make its way into our roster.
What you will need:
- Tapioca pearls
- Coconut milk
Pretty simple, right?
Stages of Cambodian Tapioca Banana Pudding:
- Firstly you have to soak the tapioca with some water, then cook it in water, coconut milk, sugar, and vanilla.
- Secondly, add in the bananas reserving some for garnishing. Cook real slow stirring a lot.
- Thirdly, let it cool, sprinkle some cinnamon, and top with caramelized bananas.
- Lastly, time to taste this amazing Cambodian Tapioca Banana Pudding!
Simple yet Sophisticated..........
I always wish you could smell what's cooking in our kitchen, like the aroma of this pudding. The vanilla and coconut take me away to a far off land, and that cinnamon is always a welcome scent in our house. Along with that sweet aroma of the banana and we have a symphony of exoticism happening today!
Time for a spoonful.........
Mmmmmmmmmm....... The banana is like silk in my mouth and those caramelized bits that happened. I sauteed the banana in a cast pan with butter, they are spot on. The tapioca just melts in your mouth intensifying the backdrop of vanilla and coconut and the cinnamon just awakens the senses to no end. I love how the flavors and textures swirl upon my tongue keeping my taste buds entertained and intrigued!
I have never been to Cambodia but would definitely put it on my bucket list. It looks so mysterious and beautiful!
The relics, weather, and scenery have me intrigued, however, after experiencing this Cambodian Tapioca Banana Pudding, making more dishes of the far Southeast land has me on a culinary mission. Stay tuned!
In conclusion, as for tonight, travel to Cambodia via the "Eat The World Food Express" and experience the exotic nature of this amazing dessert, along with many other amazing recipes from our fellow food bloggers.
Song of the Day: "Are You Gonna Go My Way" by Lenny Kravitz.Print
- 3 ripe bananas
- 200 ml coconut milk
- 35 g granulated sugar
- pinch of salt
- 25 g tapioca pearls
- 100 ml water + more to soak the tapioca
- 1 tsp pure vanilla extract
- cinnamon powder
- In a bowl of warm water, soak the tapioca pearls for 10 minutes, then drain. Set aside.
- Peel the bananas and then cut into slices of 2 cm. Set aside.
- Boil 100 ml of water, the coconut milk, vanilla, salt, and sugar in a pot. Once the mixture has reached boiling point, add the tapioca pearls. Cook on low heat, stirring regularly, for about 15 minutes or until the mixture becomes thick.
- Add the slices of banana reserving a few for garnishing, and keep cooking on low heat for 10 minutes. Turn off the heat and leave to cool.
- While the bananas are cooking take the ones reserved for garnishing and saute them in some butter in a cast pan until golden and crispy on the edges.
- Serve the pudding into bowls, top with caramelized banana, and sprinkle the cinnamon powder on top.
The Tapioca Banana pudding is great eaten warm or cold. We enjoyed it for dessert, and also breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stove top
- Cuisine: Asian
Keywords: tapioca, coconut milk, banana, dessert, breakfast, cinnamon, vanilla, pudding, healthy, Asian, Cambodia,
Check out all the wonderful Cambodian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
CulturEatz: Cambodian Green Mango Shrimp Salad
Culinary Adventures with Camilla: Somlar Machu Ktiss (Cambodian Hot and Sour Coconut Soup)
Palatable Pastime: Grilled Cambodian Beef Sticks
Pandemonium Noshery: Khmer Lok Lak
Amy’s Cooking Adventures: Loc Lac (Cambodian Beef with Lime)
Home Sweet Homestead: Cambodian Spring Rolls
A Day in the Life on the Farm: Aioan Chua Noeung Phset Kretni
Loreto and Nicoletta (us!): Cambodian Tapioca Banana Pudding
Margaret: Traditional Cambodian Rice Flour Donuts
House of Nash Eats: Cambodian Chicken Red Curry [Somlar Kari Saek Mouan]
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.