Tapioca pearls come from tapioca, which is a starch extracted from the cassava root. The little pearls are made by moistening the cassava starch, passing it through a sieve and then rolling it up into little balls when it dries. The Tapioca pearls, also known as boba can be found at most supermarkets.
Throughout Southeast Asia, tapioca is a common dessert so we’ve decided to share our version of Tapioca breakfast with banana.
Serving: for 4 people
- 4 glasses boiling water
- 125g of tapioca
- 100g palm sugar
- 3 large bananas cut into ¼
- 1 heaped teaspoon coconut cream powder
- ½ can coconut cream
- 1 pinch of salt (optional)
Cut the bananas into quarters.
Put the stove onto a high heat. Add all of the boiling water, the tapioca and the optional pinch of salt to the pan. Stir and bring to a boil. Turn down to a medium heat for 15 minutes and add more water if needed. Once the tapioca pearls are soft, add the palm sugar, bananas, coconut cream powder and coconut cream. Stir again and let is simmer for about 5 minutes while the palm sugar dissolves.
Serve for breakfast and enjoy!
Thanks to our Khmer kitchen staff for preparing and cooking our meals.
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