- Yield: 4
Chilled Sago Soup With Banana Fritters ▶
Tapioca seems new again in this most unusual dessert flavored with coconut milk and garnished with banana fritters. Served cold, it is most refreshing.
- Water - 1/2 Cup
- Granulated Sugar - 3/4 cup
- Pandanus leaf - 1, bundled and tied with cotton string (optional)
- Tempura Batter
- All Purpose Flour - 1 cup
- Cornstarch - 1 tablespoon
- Baking Soda - 1 teaspoon
- Vegetable Oil - 1 tablespoon
- Water - 1 cup
- Dry Tapioca - 6 tablespoons
- Water - 2 cups
- Sago Soup
- Canned Coconut Milk - 2 cups
- Tapioca - 1 1/2 cups, cooked (preparation above)
- Infusion - 3/4 cup (preparation above)
- Banana Fritters and Fried Banana Slices
- Egg - 1
- Flour - 1 cup
- Baking Powder - 2 teaspoons
- Salt - 1 teaspoon
- Ice Water - 1 cup
- Fingerling Bananas - 6
- Canola Oil - for frying
- Confectioner’s Sugar - for dusting
- Vanilla Ice Cream - 4 scoops
To prepare the infusion: In a medium saucepan over medium-high heat, heat water to simmering; add sugar, whisking constantly until sugar is dissolved. When mixture reaches a full, rolling boil, immediately remove from heat. Place bundled pandanus leaf into this mixture and let set for several hours or overnight. If you do not have pandanus leaf, cook the water and sugar together and let the mixture cool before using.
To prepare the batter: In a medium mixing bowl, blend flour, cornstarch, and baking soda with vegetable oil and water, whisking vigorously until all ingredients are incorporated and there are no lumps. Set aside for one hour.
To prepare the tapioca: In a medium saucepan over medium-high heat, whisk dry tapioca into water. Bring this mixture to a boil and continue to cook, whisking constantly, for 1 minute. Reduce heat to medium and continue to cook for 4 to 5 minutes longer, or until tapioca pearls are translucent. Remove from heat. Set aside.
To prepare the soup: In large saute pan, heat coconut milk to 80 F. Remove pandanus leaf from prepared infusion. Add infusion mixture to heated coconut milk; stir in reserved tapioca mixture and stir to incorporate all ingredients. Refrigerate for 2 hours.
To prepare the banana fritters and fried banana slices: Beat the egg until frothy. Sift the flour, baking powder, and salt together. Whisk the egg into the ice water. Add the dry ingredients and whisk together until they are just combined; do not overbeat. This is a tempura batter.
In a large heavy-bottomed skillet, heat oil until rippling. Peel 4 of the bananas and slice in half lengthwise; dip into prepared batter, then gently drop into hot oil. Fry each banana slice until golden brown, then remove from oil and drain. Sprinkle with confectioner’s sugar.
Peel the remaining 2 bananas and slice lengthwise into thin slices. Gently drop each slice into hot oil and fry until golden brown and crisp. Remove from oil and drain. Reserve for garnish.
To serve: Divide Sago Soup between 4 serving dishes. Place a scoop of vanilla ice cream in the center of each well of Sago Soup. Place banana fritters on the side; garnish ice cream with fried banana slices and serve immediately.