YIELDS: 2 Servings PREP TIME: 30 mins COOK TIME: 12 mins TOTAL TIME: 42 mins 

Stewed banana in coconut cream with tapioca pearls and mung beans. This is a light and sweet, Cambodian dessert. Serve it warm for best result.


2 ripe bananas
1 tbsp tapioca pearls (sago)
1 tbsp mung bean 
3 tbsp coconut cream
2 tbsp sugar 
Pinch of salt 
1 ¼ cup water

Mixing bowls
Medium saucepan 
Cutting board 


  1. Fill two bowls with water and soak both the tapioca pearls and mung beans for 30 minutes. 
  2. Peel and cut the banana into chunks. 
  3. Bring 1 ¼ cup water to a boil and add the drained tapioca pearls, drained mung beans, sugar, and salt. 
  4. Simmer, stirring often, until the mung bean is soft. 
  5. Stir in the banana and coconut cream. 
  6. Continue simmering for 3 minutes then remove from heat. 
  7. Enjoy warm or chilled over crushed ice.