Best 4 Cambodian Tapioca Banana Pudding Recipes
**Indulge in the Cambodian Culinary Delights: Tapioca Banana Pudding and More**
Embark on a culinary journey to Cambodia and discover the tantalizing flavors of tapioca banana pudding, a traditional dessert that harmoniously blends the sweet and creamy textures of tapioca and banana. This delectable treat is just one of the many culinary treasures waiting to be explored in this article. Immerse yourself in the richness of Cambodian cuisine as we unveil an array of authentic recipes that will tantalize your taste buds and transport you to the heart of this Southeast Asian gem. From the vibrant flavors of Cambodian chicken curry to the refreshing tang of pickled cabbage, each dish captures the essence of Cambodian culinary heritage.
**Recipes included in the article:**
* **Tapioca Banana Pudding:** Dive into the creamy and comforting world of tapioca banana pudding, where soft tapioca pearls and ripe bananas dance in a symphony of flavors. This classic dessert is a testament to the simplicity and elegance of Cambodian cuisine.
* **Cambodian Chicken Curry:** Experience the vibrant and aromatic flavors of Cambodian chicken curry, a delectable dish that bursts with a harmonious blend of spices, coconut milk, and tender chicken. Prepare to be captivated by the rich and savory notes that define this Cambodian culinary masterpiece.
* **Pickled Cabbage:** Discover the refreshing and tangy delight of pickled cabbage, a Cambodian staple that adds a lively contrast to any meal. This simple yet flavorful dish is made with shredded cabbage, vinegar, and a touch of sugar, resulting in a vibrant and appetizing accompaniment.
* **Prahok Ktis:** Embark on a culinary adventure with prahok ktis, a fermented fish paste that holds a special place in Cambodian cuisine. This pungent and savory ingredient adds a distinctive umami flavor to dishes, making it an essential component in many Cambodian recipes.
* **Num Banh Chok:** Delight in the delicate flavors of num banh chok, a traditional Cambodian noodle dish that combines rice noodles, coconut milk, and a variety of herbs and vegetables. This refreshing and flavorful dish is a testament to the balance and harmony that characterize Cambodian cuisine.
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by rocketD
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g
BANANA TAPIOCA PUDDING
There's something extra-special about smooth and creamy banana pudding. Next time you're looking for a dessert with fantastic flavor, try this recipe. It just says "home cooking."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.
Nutrition Facts :
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by ElizabethKnicely
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle o tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become invisible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 329.4, Fat 6.4, SaturatedFat 5.8, Sodium 119.8, Carbohydrate 70, Fiber 2.7, Sugar 48.1, Protein 1.5
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by rocketD
Categories Asian Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g
Tips:
- For a creamier pudding, use full-fat coconut milk.
- If you don't have tapioca pearls, you can use sago pearls instead.
- To make the pudding ahead of time, refrigerate it for up to 3 days.
- Serve the pudding chilled or at room temperature.
- Garnish the pudding with additional sliced bananas, coconut flakes, or toasted nuts.
Conclusion:
This Cambodian tapioca banana pudding is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet bananas, creamy coconut milk, and chewy tapioca pearls makes this pudding a hit with people of all ages. So next time you're looking for a simple but satisfying dessert, give this Cambodian tapioca banana pudding a try.
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