Bananas and Tapioca in Sweet Coconut Milk
Gluai Buad Chee or Tapioca and Banana and Coconut Cream is a snack recipe made out of bananas and tapioca pearls in a sweet coconut cream, it came from the recipe book that we will be featuring today, Nong’s Thai Kitchen by Nongkran Daks. I chose this dish because I am quite intrigued whether it tasted similar to our Philippine ginataang halo halo as the preparation and all of the ingredients are similar.
Nongkran Daks is the only chef that has proved her mastery over celebrity chef Bobby Flay in the Food Network’s Pad Thai Throwdown challenge.
Now, the master chef and owner of Virginia’s renowned Thai Basil restaurant shares her secrets for creating Thai cuisine’s most beloved dishes at home—using ingredients that can be found in most grocery stores.
In Nong’s Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as:
- Chicken with Thai Basil
- Shrimp Soup in Coconut Milk
- Spicy Beef Salad with Mint Leaves
- Roasted Duck Curry
Thai food is famous for its balance of sweet, sour, salty and hot flavours. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don’t realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouth-watering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong’s Thai Kitchen and begin a culinary journey to the tropical heart of Asia!
If you’re interested in finding out what other recipes are inside then read further because Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Nong’s Thai Kitchen plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
What are you waiting for, join now to win this amazing recipe book plus a book of your choice!
- 6 ripe bananas, peeled and ends removed
- 4 tbsp sesame seeds
- 2 cups (500 ml) water
- One 13.5-oz (400 ml) can coconut milk
- ⅔ cup (160 g) granulated sugar
- ¼ tsp salt (optional)
- ⅓ cup (65 g) small tapioca pears, rinsed in cold water and drained
- Slice bananas in half lengthwise. Cut each half into 4 slices to make a total of 48 pieces. Set aside.
- Heat and dry skillet over medium heat. When hot, add the sesame seeds. Toast, stirring constantly, until brown, 2 to 3 minutes. Remove from heat and set aside.
- Combine the water, coconut milk, sugar and salt, if using, in a 3-quart (3-liter) saucepan and bring to a boil. Reduce the heat to low and cook, stirring constantly, until the sugar dissolves. Add the tapioca and bananas. Continue cooking for 5 to 7 minutes more, stirring occasionally until the tapioca pearls are clear and translucent.
- Remove from the heat. Spoon into individual dessert bowls and sprinkle about ½ teaspoon toasted sesame seeds on top before serving.