6 small bananas
½ cup tapioca
2 cups water
¼ palm sugar
1 cup coconut milk
½ tsp salt
It’s best to use only half ripe bananas for this dessert
Boil the water then add the tapioca and cook over a medium-‐low heat. Stir frequently otherwise the tapioca will stick to the bottom of the pan and burn. Cook for 10 minutes until the tapioca is swollen and transparent. Then add the coconut milk, salt and sugar, stir well, allow the mix to boil, and then add the bananas.
There are many ways to prepare the bananas for this dessert. Either cut length-‐wise—like in a banana spilt, or in small pieces, cutting in half first and then length-‐wise. Whichever way you cut it, cook for about 10 minutes or until the banana is soft, but not mushy.
Notes and Instructions
From the Cambodian Cooking Class Cookbook, www.cambodia-‐cooking-‐class.com