Cambodian Bananas In Sweet Coconut Milk

1. 1

   Mix 2 cups of coconut milk and water in a large saucepan and bring to a boil. Stir in the tapioca and bring back to a boil, then reduce the heat to low and simmer, stirring, untl the tapioca becomes translucent and soft, 10-15 minutes for tiny pearls, longer for larger tapioca pearls.

2. 2

   Meanwile,slice bananas lengthwise in half, then cut crosswise in half again. If using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar & salt to the tapioca and cook for 10 more minutes. Remove from heat.

3. 3

   While the bananas are cooking, put the dried mung beans or sesame seeds into a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from heat. If using sesame, pound briefly with a mortar & pestle or pulse in a mini food processor 2-3 times to release their flavor.

4. 4

   Ladle the warmbananas and tapioca into shallow bowls, sprinkle with toasted mung beans or sesame seeds. Serve with extra coconut milk on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.