Description
A delightful Vietnamese dessert that combines creamy coconut and sweet bananas, steamed to perfection.
Ingredients
- 4 big ripe bananas
- 40 g sugar
- A pinch of salt
- 150 g tapioca flour
- 100 ml boiling water
- Yellow food coloring (optional)
- 2 tablespoons tapioca pearls
- 400 ml coconut milk
- 2 tablespoons sugar (for coconut sauce)
- A pinch of salt (for coconut sauce)
- 1 tablespoon tapioca flour if not using tapioca pearls
- Toasted sesame seeds, for garnish
Instructions
- Start by slicing the bananas into rounds, reserving a few slices for decoration.
- In a bowl, gently mix the banana slices with sugar and optional yellow food coloring.
- Add tapioca flour and a pinch of salt to the banana mixture, stirring well.
- Slowly pour in boiling water, stirring until a smooth, slightly thick batter forms.
- Line a 6-inch baking tin with baking paper and spray the sides with vegetable oil to avoid sticking.
- Arrange the reserved banana slices on the bottom of the tin to create a beautiful base.
- Pour the banana batter over the arranged banana slices.
- Place the tin in the steamer, cover it, and steam for 25-30 minutes.
- Use a toothpick to check for doneness; it should come out clean when the pudding is ready.
- In a saucepan, combine coconut milk, sugar, and a pinch of salt. Allow the mixture to heat over medium heat, stirring until the sugar dissolves.
- If using tapioca pearls, add them to the pan and simmer for 5 minutes until they become translucent.
- Once the pudding is done, turn it out onto a plate, slice it into portions, and drizzle generously with the warm coconut sauce.
- Finish off by sprinkling toasted sesame seeds on top and serve the pudding warm or chilled.
Notes
For an aromatic touch, consider adding a hint of vanilla extract to the batter. Serve with fresh fruits or coconut ice cream for extra delight.
