Note: in addition to the 20 minutes preparation time listed above, you will also need to set aside 2 1/2 hours to chill your pudding.
Ingredients
2 cups tapioca pearls
2 litres water, plus extra 2 Tbsp
300ml coconut milk
6 pandan leaves, washed and tied into 2 loose knots, plus extra, to serve
Sea-salt flakes, to season
200g dark palm sugar, shaved
2 small semi-ripe bananas
2 Tbsp caster sugar
1 Tbsp coconut oil or butter
Method
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Put tapioca in a sieve and wash under cold running water for 10-15 seconds to wash off excess starch.
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Bring water to boil in a large saucepan on high heat. Add tapioca, stirring constantly. Reduce heat to medium, cook, stirring constantly for 5-10 minutes, adding more water if necessary, until water is starchy and tapioca is nearly translucent.
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In a sieve, rinse tapioca in small batches, under cold running water for about 30 seconds, stirring pearls with a wooden spoon, until water is clear. Transfer to a large bowl. Refrigerate for 21/2 hours, or until cold.
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Meanwhile in a small saucepan, bring coconut milk and 1 pandan leaf knot to a simmer on medium heat. Remove from heat. Season with salt. Transfer to a bowl and refrigerate for 2 hours until cold. Remove leaf.
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In a small saucepan, melt palm sugar and remaining pandan with extra water on low heat. Cook for 2-3 minutes until syrupy. Remove from heat. Season with salt. Set aside to cool slightly. Remove pandan.
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Slice bananas diagonally into 1cm slices, sprinkle both sides with sugar.
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Heat coconut oil in a non-stick frying pan on medium. Cook banana for 2-3 minutes each side until golden.
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Divide tapioca between serving glasses and top with infused coconut milk, syrup and banana. Decorate with extra pandan leaf (remove leaf before eating).
Cook's tip
- Remove the tapioca from heat when some of the pearls still have an opaque or white dot in the centre, as they will continue to cook upon standing.
- Pandan leaves and dark palm sugar can be purchased from most Asian grocers.
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