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Cambodian Tapioca-Banana Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6974
Energy (kCal)1598.18
Carbohydrates (g)312.1124
Total fats (g)44.8742
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle o tapioca left over. | 2. Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking. | 3. When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become invisible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired. | 4. Cool to room temperature or slightly warmer. Stir again before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pearl tapioca 1/2 cup 272.08 67.4044 0.1444 0.0152
    water 7 cups divided 0.0 0.0 0.0 0.0
    banana 5 ripe sliced 525.1 134.756 6.431 1.9469999999999998
    salt 1/4 teaspoon - - - -
    white sugar 1/2 cup 387.0 99.98 0.0 0.0
    coconut milk 3/4 cup 414.0 9.972000000000001 4.122 42.912

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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