COCONUT CREAM BANANAS AND TAPIOCA
Bananas are one of the most widely consumed fruits in Cambodia, as well as the world, and for good reason. Eating them could help lower blood pressure and reduce the risks of cancer and asthma.
In Cambodia, we use every single part of banana starting from root, tree, leaves, flower and fruit. Root, tree and flower are commonly used as a vegetable both cooked and raw and both for humans and animals. Banana is so delicious to eat raw by itself and also cooked in savoury dishes, snacks and desserts. Grill, boil, fry, chip and Chek Khteh are some examples of favourite ways of cooking bananas in Cambodia.
Chek Khteh is a creamy and sweet dessert that has tapioca to help thicken the broth. The banana brings a bit softness with a bit of sourness to make the whole dessert become very tasty, but light. A sprinkle of roasted black and white sesame seeds helps uplift the dish to be joyful and full of fragrance.
ចេកខ្ទិះ – Chek Khteh
Preparation time – 20 mins
Cooking time – 20 mins
Ingredients –Serve 6-8
- Ripe bananas: 12 pieces
- Palm sugar: 250g
- Tapioca ball: 2 tablespoons
- Coconut cream (pure): 3 cups
- Salt: ½ teaspoon
- Black and white sesame seed: 50g
- Freshwater: 2 cups
Ripe bananas: peel and cut into 1-2cm pieces and leave to soak in 5 cups of water with 1 teaspoon of salt to let the bitterness of banana out. Keep cut bananas in salted water for 10-15 minutes then drain.
Black and white sesame seed: soak in freshwater and take the seeds that float out (seeds that float have gone bad), wash and drain. Put a dry frying pan on low heat and put seeds in. Roast until the white seeds brown a little and the fragrance is released. Remove the seeds and place in a food processor and grind for a minute. Place the crushed sesame in an airtight food container to keep the aromatic fragrance.
Tapioca balls: Rinse with fresh/room temperature a few times and let it soak for about 15 to 20 minutes.
Palm sugar: Caramelise and add a bit of water.
Put 2 cups of water and two cups of coconut cream in a medium-sized pot and bring to the boil. Add tapioca and put the heat down to low. Once all the tapioca floats and turns very clear they are cooked. Place bananas pieces in and cook for about 5 minutes. Add caramelised palm sugar and salt and stir well. Turn the heat off and pour the rest of coconut cream in and stir well.
Place the dessert in a serving bowl and sprinkle roasted sesame seeds on the top.