The crisp mornings and cool nights of June have arrived and so has the appetite for something warm and delicious.
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
Directions
- Put tapioca in a sieve and wash under cold running water for 10-15 seconds to wash off excess starch.
- 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.
- 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.
- 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.
- 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.
- Slice bananas diagonally into 1cm slices, sprinkle both sides with sugar.
- Heat coconut oil in a non-stick frying pan on medium. Cook banana for 2-3 minutes each side until golden.
- Divide tapioca between serving glasses and top with infused coconut milk, syrup and banana. Decorate with extra pandan leaf (remove leaf before eating).
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