INGREDIENTS

INSTRUCTIONS

Put the 3 cups coconut milk and the water in a large saucepan and
bring to a boil. Stir in the tapioca and bring to a boil, then reduce
the heat to low and simmer, stirring, until the tapioca
Becomes transulent and soft, 10 to 15 minutes for tiny pearls, longer
for larger tapioca pearls.
Meanwhile, slice the bananas lenghtwise in half, then cut crosswise in
half; if using regular bananas, cut each half into thirds or quarters.
Gently stirring, add the bananas, sugar and salt to the tapioca and
cook for 10 minutes more. Remove from the heat. While the bananas are
cooking, put sesame seeds in a small heavy skillet and dry-roast over
medium-high heat, shaking constantly, until light brown and crisp,
about 2 minutes. Remove from the heat. If using sesame seeds, pound
briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three
times to release their flavor. Ladle the warm bananas and tapioca
into shallow bowls, sprinkle with the toasted mung beans or sesame
seeds and serve with extra coconut milk on the side.
Converted by MC_Buster.
Per serving: 735 Calories (kcal); 13g Total Fat; (15% calories from
fat); 5g Protein; 156g Carbohydrate; 0mg Cholesterol; 1076mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 2
1/2    Fat; 10 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9409
Converted by MM_Buster v2.0n.

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