Cambodian Bananas In Sweet Coconut Milk

• 2 cups unsweetened coconut milk, plus more for serving
• 1/2 cup water
• 2 tablespoons small Asian tapioca pearls (or regular), rinsed
• 12 small asian bananas (or 3-4 regular bananas), about 1 1/2 pounds
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons dried mung beans or sesame seeds

1. Mix 2 cups of coconut milk and water in a large saucepan and bring to a boil. Stir in the tapioca and bring back to a boil, then reduce the heat to low and simmer, stirring, untl the tapioca becomes translucent and soft, 10-15 minutes for tiny pearls, longer for larger tapioca pearls.
2. Meanwile,slice bananas lengthwise in half, then cut crosswise in half again. If using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar & salt to the tapioca and cook for 10 more minutes. Remove from heat.
3. While the bananas are cooking, put the dried mung beans or sesame seeds into a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from heat. If using sesame, pound briefly with a mortar & pestle or pulse in a mini food processor 2-3 times to release their flavor.
4. Ladle the warmbananas and tapioca into shallow bowls, sprinkle with toasted mung beans or sesame seeds. Serve with extra coconut milk on the side.

unsweetened coconut milk, water, tapioca, bananas, sugar, salt, beans

Taken from www.epicurious.com/recipes/member/views/cambodian-bananas-in-sweet-coconut-milk-50020862 (may not work)