Banana and taro dessert is definitely a dish that everyone loves due to its sweet, rich, and appealing flavor. Therefore, today let’s join TasteVN in the kitchen and make this delicious dessert right away, guaranteed that everyone in the family will love it!
1. Banana and taro dessert
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Banana and Taro Dessert For 4 people
Saba banana 6 pieces Taro 400 gr Coconut milk powder 100 gr ( or 1 can of coconut milk) Fresh milk 660 ml ( about 3 packs) Filtered water 400 ml Sugar 300 gr Sago and potato starch 1/2 cup (rice bowl) Vanilla powder a little Salt a little
Image of ingredients
Cook banana and taro dessert
Next, add the soaked taro flour and tapioca flour into a pot and cook until the coconut milk boils. Gently drop in sliced banana and taro and stir evenly and gently.
Cook the dessert on the stove for about 2 more minutes, then add 1/4 spoon of salt, stir well, and adjust the seasoning to taste.
Finally, add 1 tube of vanilla powder into the pot for fragrance and turn off the heat to enjoy.
Final Product
So the delicious taro banana dessert is now ready!
The fragrant dessert blends with sweet, rich coconut milk, combined with soft, chewy bananas; creamy taro and chewy sago create a wonderful dessert that you will enjoy more with each bite.
Whether eaten cold or hot, taro banana dessert is delicious, so head to the kitchen and enjoy it!
2. Taro Banana Dessert with Tapioca Pearls
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Preparation
15 minutes
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Difficulty
Easy
Ingredients for Taro Banana Dessert with Tapioca Pearls Serves 4
Sứ bananas 4 pieces Taro 250 gr Tapioca pearls 1 cup (rice bowl) Sago 50 gr (about 1/2 rice bowl) Pandan leaves 3 pieces Coconut milk 400 ml (about 1 can) Rock sugar 200 gr ( about 1 rice bowl) Vanilla sugar 8 gr (about 1 packet) Roasted crushed peanuts A little Salt A little
What is tapioca flour? Where to buy it?
Tapioca flour is a type of flour made from cassava root, round in shape, and has a cloudy white color. When cooked, it turns translucent white and has a sweet taste with a certain chewy texture when eaten.
Tapioca flour is commonly used as an ingredient in desserts and sweet dishes to create a thicker, richer, and more appealing texture for the food.
You can easily find tapioca flour at grocery stores, convenience stores, and places that sell baking ingredients. Additionally, you can purchase it at TasteVN supermarkets nationwide or buy online through the website bachhoaxanh.com.
-800x450-1.jpg "2 Ways to Cook Delicious and Easy Banana and Taro Pudding 13")
How to prepare Taro Banana Dessert with Tapioca Pearls
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Prepare taro and bananas
Wash the bananas and boil them on the stove at medium heat for about 7 – 10 minutes until they are just cooked, then remove and let them cool.
Next, peel the bananas and cut them in half lengthwise, then cut them again in half crosswise.
Peel the taro, wash it clean, and cut it into small bite-sized pieces about the size of a finger joint.
Put the tapioca flour into a bowl, then add about 1/2 bowl of water and soak for 20 – 30 minutes for the tapioca flour to swell evenly.
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Boil taro
You boil 1 pot of water on the stove at high heat until the water boils, then add 1/2 spoon of salt and 250g of cut taro to boil.
Boil the taro at medium-high heat for about 5 – 10 minutes until the water boils vigorously and the taro is just cooked, then turn off the stove and take the taro out, letting it drain.
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Cook sugar syrup and coconut milk
You add rock sugar into a pot with 200ml of filtered water and 2 pandan leaves, then boil on the stove at medium heat for about 4 – 6 minutes until the sugar completely dissolves and boils vigorously, then remove the pot from the stove.
Next, in another pot, you add 400ml of coconut milk, 1/2 spoon of salt, the remaining pandan leaf, and cook at medium heat for about 2 – 3 minutes.
After 3 minutes, you add the sugar syrup you just cooked into the coconut milk pot and stir well.
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Cook banana and taro pearl dessert
Then, add the boiled taro coconut milk, sliced bananas into the pot and cook for another 2-3 minutes until the coconut milk is nearly boiling, then add the pearls and stir gently to prevent them from sticking together.
Next, remove the soaked sago and gradually add it into the pot of dessert.
Once all the sago is added, adjust the seasoning to taste, then wait for the dessert to boil, then add 8g of vanilla sugar, stir gently once more and turn off the heat.
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Finished Product
The finished product of banana taro pearl dessert has the fragrant aroma of pandan leaves, vanilla sugar combined with sweet coconut milk, creamy and rich.
Blended in it are ripe, soft bananas, delicious, nutty taro, plus chewy pearls and tapioca, incredibly wonderful!
Scoop the dessert into a bowl, sprinkle a little crushed roasted peanuts on top, and you can enjoy it right away!
How to Choose Fresh Bananas
- Natural ripe bananas usually have both green and yellow fruit; you should prioritize selecting bananas that ripen evenly both on the skin and at the stem.
- Choose bananas that have a distinct natural aroma, with the skin of ripe bananas being yellow with black-brown spots, and when gently squeezed, you can feel the softness of the banana flesh.
- Avoid buying bananas that are too large, with uniformly beautiful yellow skin, and if you find bananas that are ripe but feel hard instead of soft when touched.
How to choose taro that is not fibrous
- You should choose round taro roots, egg-shaped with a rough outer skin, having many roots and still covered in dirt.
- It is advisable to buy taro roots that feel light when held, as these have less water inside, a high starch content, and will be creamy and delicious when boiled.
- Avoid buying taro roots that have smooth outer skin and few dents, as these are usually not good.
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So, just with a few steps, you can immediately enjoy the delicious taro banana pudding that is sweet, fragrant, and creamy. The cooking method is really simple and quick, right? Wishing you success in the kitchen!
