Day One of Summer Camp 2017

Today we “traveled” to Vietnam for our first day of Art and Cooking Summer Camp. We have a big group this year, but they are fantastic group of kids.

Our menu today was salad rolls with peanut sauce, chicken bahn mi sandwiches and a fantastic tropical tapioca.

I like Bob’s Red Mill’s tapioca, but I did find some really fun multi-colored tapioca at Fubon. We mixed them together for the pudding pictured.

 

Tropical Tapioca

1/2 cup tapioca pearls
1 cup coconut milk
1 cup water
1/3 cup sugar
3 ripe bananas , peeled, sliced
1 tablespoon sesame seeds , toasted
1 mango or other seasonal fruit (or more bananas!)

  1. Soak the tapioca pearls in cold water for at least an hour prior cooking. They will swell to almost double in size, so check to keep the water level up.
  2. Drain well. Put in a big saucepan with 3 cups of water and bring to a boil. Lower the heat and cook for 10-15 minutes until the tapioca pearls are opaque and softened. Drain. Set aside.
  3. In a large saucepan over low heat, combine the coconut milk, water and sugar. Cook, stirring constantly, for 5 minutes or until the sugar dissolves.
  4. Add bananas to the saucepan and cook for another 5 minutes.
  5. Add the cooked tapioca pearls and gently stir to combine. Cook for another 2 minutes.
  6. Remove from the heat and set aside to cool and thicken.
  7. Spoon into individual bowls, sprinkle with sesame seeds and top with mango slices. Enjoy!

 

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