Cambodian Banana Dessert Food

CAMBODIAN BANANA DESSERT

Steps:

• Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly colored. Remove from the pan and allow to cool.
• Heat the butter in a large frying pan until it melts. Add the ginger and orange zest and mix well.
• Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.
• Remove the bananas from the pan and place on heated serving plates. Keep warm.
• Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
• Sprinkle with the coconut and sesame seeds and serve at once, garnished with slices of lime.

CAMBODIAN TAPIOCA-BANANA PUDDING

Steps:

• 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 of tapioca left over.
• 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.
• 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 visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
• Cool to room temperature or slightly warmer. Stir again before serving.