Cambodian bananas in coconut milk

This recipe is shared by writer Alice Pung, who says "My mother taught me to make this dish - a Cambodian Chinese refugee dish that was easily replicated in Australia".

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 6 small lady fingers bananas or monkey bananas (see Note)
• ½ cup (125 ml) water
• 3 tbsp tapioca pearls
• 400 ml coconut milk
• ¼ cup grated palm sugar (or sugar of your choice)
• Sea salt flakes
• Ground cinnamon or toasted sesame seeds, to serve

Instructions

1. Peel and cut the bananas lengthwise and then into quarters. If using the larger bananas, cut into 6 pieces.
2. In a large saucepan bring the water to a boil and add tapioca pearls. Simmer and continuously stir until pearls are translucent, adding a splash of water to the pan if needed.
3. Add the bananas and bring to a boil. Add the coconut milk, sugar and a pinch of salt, stirring constantly until the sugar dissolves. Remove from the heat and allow to cool slightly. Divide the bananas and tapioca pearls between bowls, then sprinkle with cinnamon or toasted sesame seeds and serve.

Note

For the most authentic version of this dish, track down small Cambodian Chek Pong Moin bananas. Avoid supermarket bananas, as they are not sweet enough for this dish.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.