I remember when my husband and I first got married I knew very little about making Vietnamese foods. Many of the recipes looked daunting and some of the ingredients were unfamiliar to me.
Over the years I have figured many things out with help from cookbooks, the internet, family and our church family. While I am still learning, there are a lot of things that I have figured out how to make, that no longer seem difficult.
Now I have a new sister-in-law who finds herself pretty much where I was a few years ago. I hope to post some recipe tutorials that will simplify the making of Vietnamese cuisine in order to help my new sis and anyone else who is interested in trying a few Vietnamese dishes.
This recipe is like a Vietnamese version of tapioca pudding.
You will need:
2 cups water
1 14oz can coconut milk (not coconut water…it should be thick, white and creamy looking, not thin)
1/2 cup sugar
1/4 cup uncooked granulated tapioca
1/2 tsp salt
2 large ripe bananas, cut in 1/4 pieces
1 tsp toasted sesame seeds (optional and since my husband hates sesame seeds, I leave them out)
Mix the water and coconut milk in a medium pan. At first it will look a little chunky.
Bring the water and coconut milk to a boil (careful it doesn’t boil over, especially when you start adding things)
Reduce heat to medium-low then stir in sugar, tapioca and salt.
Cook for 30 min. stirring frequently. Then stir in bananas.
Remove from heat, cover and let sit for about 15 min. You can serve this warm or chilled. Here is where you would sprinkle on some sesame seeds if you desire. I hope this will be a simple and fun recipe for you to try! 🙂