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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Into a bowl of warm water add 100g of dry shredded tapioca and let it soak for 2 hours.
Watch out
Make sure to replace the warm water if it gets cold during soaking, otherwise the tapioca will not soften properly.
Peel 10 ripe Asian bananas and slice them into bite-sized pieces on a cutting board.
Watch out
Use very ripe bananas, otherwise the pudding will lack natural sweetness and rich banana flavor.
Add 0.5 cup sugar and 1 tsp kosher salt to the sliced bananas, mix well, cover with plastic wrap, and let it marinate for 2 hours.
Watch out
Mix gently so the banana slices do not break apart before cooking.
Boiling water can cause severe scalds; handle the pot carefully and keep hands away from steam.
Bring 5 cups of water to a rolling boil in a pot. Add the soaked shredded tapioca and stir well.
local_fire_departmenthigh heatWatch out
Ensure the water is boiling vigorously before adding the tapioca, otherwise it will dissolve improperly.
Sprinkle in 70g of tapioca pearls, stir well, and let it boil on high heat for 10 minutes until getting slightly thickened, stirring occasionally.
local_fire_departmenthigh heat for 10 minutesWatch out
Stir occasionally during the 10 minutes, otherwise the tapioca will stick to the bottom and burn.
Add 1 can of coconut milk, stir well, and let it simmer for 5 minutes on medium low heat.
local_fire_departmentmedium low heat for 5 minutesWatch out
Stir continuously after adding coconut milk so it does not curdle or separate.
Add 0.33 cup sugar and 0.25 tsp kosher salt, mix well, then add the marinated bananas, mix well, and simmer for 15 minutes on medium low heat (like number 2).
local_fire_departmentmedium low heat for 15 minutesWatch out
Stir gently after adding the bananas so they do not break down into mush.
Add vanilla sugar and 0.5 can of coconut milk. Let it simmer for 5 minutes until it starts to boil, then turn the heat off and let it cool down for 20 to 30 minutes before serving.
local_fire_departmentsimmer for 5 minutes then turn off heatWatch out
Do not let the coconut milk boil too hard at the end, otherwise the texture will become oily.
Ladle the cooled pudding into a bowl and top with crushed roasted peanuts.
Watch out
Serve with crushed roasted peanuts for the best nutty crunch contrast, otherwise the texture will be entirely soft.
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