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Lao Coconut Tapioca Pudding
Nam Van Mak Kuay
A comforting and subtly sweet dessert soup made with creamy coconut milk, chewy tapioca pearls, and ripe bananas. This pudding is a delightful end to any meal, showcasing the simple yet satisfying flavors of Laotian desserts.
๐ง ์ฌ๋ฃ
- 1/2 cup Tapioca pearls(small or medium)
- 4 cups Water(plus more for soaking tapioca)
- 1 can (13.5 oz) Coconut milk(full-fat)
- 1/4 cup Granulated sugar(or to taste)
- 3 cups Bananas(ripe, sliced)
- 1/4 teaspoon Salt(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the tapioca pearls under cold water. Place them in a bowl and cover with cool water. Let them soak for at least 20 minutes, or according to package directions.
- 2
In a large pot, combine the 4 cups of water and bring to a boil over medium-high heat.
- 3
Add the sliced bananas to the boiling water and cook for about 5 minutes until slightly softened.
- 4
Drain the soaked tapioca pearls and add them to the pot with the bananas. Simmer for about 10-15 minutes, stirring occasionally, until the tapioca pearls become translucent.
- 5
Pour in the can of coconut milk and stir in the granulated sugar and salt. Continue to simmer gently for another 5 minutes, stirring until the sugar is dissolved and the pudding is heated through. Do not boil vigorously after adding coconut milk.
- 6
Taste and adjust sweetness or saltiness as needed. Serve warm in bowls.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse ripe but firm bananas for the best texture and sweetness.
- โIf you prefer a thicker pudding, you can add a slurry of 1 tablespoon tapioca starch mixed with 2 tablespoons water in step 5 and simmer until thickened.
- โLeftover pudding can be stored in the refrigerator for up to 3 days. It will thicken as it cools.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pandan leaf to the coconut milk mixture while simmering for an aromatic flavor.
- For a different texture, use small sago pearls instead of tapioca pearls.
- Sweeten with palm sugar for a richer flavor profile.