Saturday, November 22, 2008

Khmer Recipes: Bananas in Coco Milk

Somart brought this over for a feast the other day and gave me her recipe. I reduced the sugar, but you could add more -- it's really up to your personal preference.

I like to eat this hot with coconut sticky rice or chilled over shaved ice. Yum!

It's a little grey looking, but absolutely scrumptious

Banana & Tapioca Dessert (Jait K'tih)

1.5 cup coconut milk
1/2 cup water
8 mini dessert bananas sliced in half (Lakatan is delicious)
1/4 cup mini tapioca pearls
1/4 cup sugar, or to taste
pinch of salt
1/2 cup coconut cream*

Add coconut milk and water to a pot and heat until boiling. Add soaked tapioca pearls, bring back to a boil and then turn the heat down. Simmer approximately 10 minutes on low until the tapioca becomes soft.

Add sugar and a pinch of salt and stir until dissolved. Then add bananas. Bring the pot back to a simmer and cook 10 minutes more, or until bananas are soft and the mixture is a dull grey color.

Serve hot or cold with extra coconut cream drizzled on the top. This can also be eaten over sticky rice and/or with shaved ice for something different.

*If using a can of coconut milk, you can spoon off the top part of the milk which is usually the thicker, more opaque part and reserve this as the cream. If you're using fresh coconut, the cream comes out the first time you squeeze the coconut with a little bit of boiling water and the milk will come out on the subsequent squeezes when you've added more water.

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