GRANDMOTHER'S BANANA STEW WITH TAPIOCA PEARLS (CHUOI CHUNG)
Steps:
- Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well.
- Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked.
- Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.)
BANANA TAPIOCA PUDDING
There's something extra-special about smooth and creamy banana pudding. Next time you're looking for a dessert with fantastic flavor, try this recipe. It just says "home cooking."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.
Nutrition Facts :
BANANA CREME BRULEE
Steps:
- Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
- When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.
TAPIOCA CREME BRULEE
Try this sweet fat-free crème brûlée. It has a very interesting texture to it, which makes it so unique.
Provided by Creative Baker
Categories Dessert
Time 4h8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix milk, sugar, and tapioca in a small sauce pan.
- Let it sit on stove for 5 minutes.
- Whisk in egg, and bring to a think boil. Cool.
- Divide berries amongst 4 ramekins, pour tapioca over each ramekin. Smooth tops.
- Chill over night, or for at least 3-4 hours.
- Preheat broiler.
- Sprinkle brown sugar over the tapioca ramekins.
- Broil until sugar is bubbling and melted.
- Serve HOT!
Nutrition Facts : Calories 215.3, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 79.5, Carbohydrate 35.5, Fiber 2.1, Sugar 15.8, Protein 6
BANANA BRULéE
Another Alton Brown favorite, this is actually part of his Banana Splitsville recipe. You can serve this with ice cream or as is.
Provided by Sandi From CA
Categories < 15 Mins
Time 11m
Yield 16 banana "sticks"
Number Of Ingredients 2
Steps:
- To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
- Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
- Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 0.3, Carbohydrate 6.7, Fiber 0.8, Sugar 3.6, Protein 0.3
BANANA CREME BRULEE
This recipe came with my cooking torch. Very creamy, with a light banana flavor. Note cook/prep time does NOT include chill time.
Provided by podapo
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300. Prepare some boiling water.
- In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside.
- In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
- Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. (this took an additional 9 minutes for mine, as I have deeper ramekins) Chill 2-3 hours.
- Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees. Sprinkle remaining sugar over tops of bananas. With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. (this is where I failed. I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect) Serve immediately.
Nutrition Facts : Calories 355.4, Fat 24.4, SaturatedFat 14.6, Cholesterol 186.4, Sodium 27.1, Carbohydrate 33.3, Fiber 0.9, Sugar 27.6, Protein 3
TAPIOCA BRûLéE
Try this sweet alternative to fat-and cholesterol-laden crème brûlée.
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
- Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
- Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.
BANANA TAPIOCA PUDDING
This pudding combines several great things besides bananas and tapioca...low fat, low calorie and easy in preparation! The taste is not compromised.
Provided by DuChick
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
- Cover and stir over medium heat until mixture comes to a full boil; remove from heat.
- Stir in vanilla and bananas.
- Cool for 20 minutes.
- Serve warm or cold.
BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Provided by Melissa Clark
Categories dessert
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees
- In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
- In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
- Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by rocketD
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g
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