Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 40 gsmall tapioca pearls, not instant tapioca
- 300 mlwater for soaking pearls
- 400 mlwater for cooking
- 400 mlunsweetened coconut milk
- 400 gpeeled ripe firm bananas, cut into thick diagonal slices
- 50 gsugar
- ¼ tspsalt
- 30 groasted unsalted peanuts, crushed
Make it
- Soak the tapioca pearls in the soaking water for 20 minutes, then drain through a fine sieve. Keep the banana slices fairly thick so they hold their shape.
- Bring the cooking water to a boil in a saucepan. Add the drained pearls, lower the heat and simmer for 10–12 minutes, stirring frequently, until the pearls are mostly translucent.
- Add coconut milk, sugar and salt and stir over medium-low heat until the sugar dissolves. Add banana slices and simmer gently for 5–7 minutes, until tender and the tapioca has no hard centres.
- Remove from the heat and stand for 3 minutes; the soup will thicken slightly. Divide among four bowls and finish with crushed peanuts.
Ingredients, recipe context & sources
Ingredient flags: Peanuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.