TAPIOCA BANANA SAGO
Jason Glover
2
30 minutes
12 minutes
Stewed banana in coconut cream with tapioca pearls and mung beans. This is a light and sweet, Cambodian dessert - give it a try!
Ingredients
- 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
- tapioca pearls
- mung bean
- coconut cream
Tools
Directions
- Fill two bowls with water and soak both the tapioca pearls and mung beans for 30 minutes.
- Peel and cut the banana into chunks.
- Bring 1 ¼ cup water to a boil and add the drained tapioca pearls, drained mung beans, sugar, and salt.
- Simmer, stirring often, until the mung bean is soft.
- Stir in the banana and coconut cream.
- Continue simmering for 3 minutes then remove from heat.
