Sweetbananasoupwithtapiocaandcoconut Recipes

Steps:

• Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

Steps:

• Peel the bananas and place in a medium saucepan. Add the water and then bring to the boil. Turn the heat down and simmer for about 20 minutes. Break the bananas up with a wooden spoon, fork or masher. Sprinkle the tapioca into the saucepan while stirring. Add the coconut milk and then simmer over low/medium heat until the tapioca is cooked, about 15 minutes. Stir frequently. Finally, taste the suafa'i. If you like a little more sweetness, then add sugar to taste. Remove from the heat, leave for about 30 minutes to cool and then serve in a bowl or cup. You can also cool suafa'i completely, and refrigerate it. Once cooled, serve it as a snack or dessert.

Steps:

• Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
• Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
• For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
• To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.

Steps:

• Bring water and coconut milk to boil in a medium saucepan.
• Add sugar, salt, tapioca.
• Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
• Stir in bananas, remove from heat and let stand for 15 minutes.
• Note: after you add the bananas, don't stir too much, it'll break up the fruit.
• Serve hot, or chill for 3-4 hours.
• Cook time not incl.
• chill time.

Steps:

• In a saucepan, bring the water to a boil over high heat. Add the tapioca pearls, stirring to prevent them from sticking together. Boil, stirring occasionally, for 12 to 14 minutes, or until the tapioca pearls are halfway clear. Look for a tiny white dot in the center of each pearl. The water will be thick and viscous.
• Meanwhile, peel the bananas, discarding any strings. If using small bananas, cut on a slight diagonal into pieces a scant 3/4 inch thick. Or, halve regular bananas lengthwise and then cut the same way. Set aside for a moment.
• When the tapioca pearls are ready, add the coconut milk, sugar, and salt and stir to dissolve the sugar. When the mixture comes to a near boil, add the bananas. Lower the heat to a simmer and cook for about 2 minutes, or until the bananas are slightly soft and the flavors are blended. Remove from the heat and stir in the vanilla. Allow the soup to cool and thicken for about 15 minutes. Taste and adjust with more sugar and salt, if necessary. (The soup may be prepared up to 2 days in advance, tightly covered, and refrigerated. Warm over low heat, adding a splash of water to thin and prevent scorching, before serving.)
• To serve, ladle the soup into small bowls and top with a sprinkle of peanuts.

Steps:

• Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

Steps:

• Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
• Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Steps:

• Rinse the beans in several changes of water. Drain the beans and put them into a bowl. Add enough water to cover by 1 inch. Set aside to soak for 6 to 9 hours.
• Drain the beans and rinse them again. Put them into a saucepan with water to cover by 1 inch. Bring to a near boil over medium heat, and then lower the heat to a gentle simmer. Cover partially and cook for about 45 minutes, or until the beans are tender but not mushy. Let cool before using. Or, you may refrigerate them in their cooking liquid in a tightly covered container for up to 3 days.
• To make the sugar syrup, in a small saucepan, whisk together the sugar and 2/3 cup of the water until combined. Bring to a boil over medium heat and boil for about 1 minute, or until the sugar dissolves and the mixture is clear. Let cool before using. There will be 3/4 cup. Or, refrigerate in a tightly covered jar until needed.
• Put the tapioca starch in a large bowl and make a well in the center. Bring the remaining 1/3 cup water to a boil, immediately pour it into the well, and stir with a wooden spoon or sturdy rubber spatula until the mixture is lumpy. Use your hand (it is not that hot) or a plastic dough scraper to gather the mixture into a rough mass. Turn it out, along with all the unincorporated bits, onto a large cutting board. Knead the dough vigorously for 2 to 3 minutes, pushing it with the heel of one hand and folding it over, to create a smooth, dense dough. The dough will seem dry at first, but as the water is absorbed throughout the mass, the dough becomes malleable like modeling clay. Work in a little more tapioca starch if the dough is sticky, or a few drops of water at a time if the dough is too firm. The finished dough will be slightly warm.
• Cut the dough into 3 equal pieces. Roll out each piece into a strip 2 to 2 1/2 inches wide and a scant 1/4 inch thick. Allow the strips to cool, firm, and dry for 6 to 8 minutes, so they are easier to work with, flipping them midway so they dry evenly on both sides. Use a knife to cut the strips crosswise into short noodles a generous 1/8 inch thick. Pause occasionally to separate them with your fingers. They will be dry, which means they won't stick together during cooking.
• Set a bowl of cold water large enough to accommodate the noodles near the sink. Fill a 5-quart pot half full with water and bring to a rolling boil over high heat. Pick up the cutting board and scoot the noodles into the pot. Stir the noodles to prevent sticking. After the water returns to a boil, cook the noodles for about 5 minutes, or until they are coated with a clear layer of cooked tapioca. (They will look white in the pot, so use a slotted spoon to examine one.) Drain the noodles in a colander and immediately transfer them to the cold water bowl, where they will turn clear. Let the noodles cool before pouring off the water. (The noodles can be covered and kept at room temperature for about 4 hours. They lose their springiness if they are refrigerated. Cooled noodles stick together, so loosen and separate them with warm water before using.)
• To serve, have ready 6 glasses; each should hold 1 to 1 1/4 cups. Drain the beans and divide them and the noodles evenly among the glasses. Add 2 tablespoons sugar syrup and about 3 tablespoons coconut sauce to each glass. Top with 2 to 4 tablespoons crushed ice, depending on everyone's sweet tooth. Serve with spoons for stirring up the contents and eating.

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.

Steps:

• Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
• Rinse tapioca again before starting to cook. Drain, cover, and set aside.
• Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
• Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
• Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

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.