Banana Spring Rolls, Coconut Tapioca Pearls, Kaffir Lime Syrup & Toasted Coconut Flakes Recipe
Coconut tapioca pearls:
1/4 cup tapioca / sago pearls
1 cup water
1/8 cup caster sugar
1/3 cup coconut cream
Kaffir lime syrup:
100 g caster sugar
100 g water
10 kaffir lime leaves
Toasted coconut flakes:
3 tbsp shredded coconut
Banana spring rolls:4 small ripe bananas
4 spring roll sheets
Oil for deep frying
- To make coconut tapioca pearls: Boil water in a medium saucepan over medium heat. Add tapioca pearls and simmer for 5-10 minutes until the tapioca pearls are cooked and comp lately translucent. Add sugar and stir until sugar is dissolved. Turn off the heat and stir in coconut cream. Mix well, cool to room temperature and keep in fridge until needed.
- To make kaffir lime syrup: Add sugar, kaffir lime leaves and water in a saucepan over medium high heat. Stir until sugar is dissolved. Stop stirring and let it simmer for a further 1-2 minutes. Set aside to cool until it's needed.
- To make toasted coconut flakes: Dry fry the shredded coconut in a non stick fry pan until it's lightly toasted and coloured.
- To make banana spring rolls: Trim the bananas to fit the spring roll sheets. Wrap each trimmed banana with one sheet of spring roll. Sealed the edges with a little water. Repeat with other bananas. Heat oil in deep fryer to 180C. Deep fry spring rolls in hot oil for 2-3 minutes or until the spring rolls are crisp and golden brown. Drain on paper towel and keep warm.
- To assemble:
Divide the coconut tapioca pearls among 4 serving plates. Cut each
banana spring roll into two and place them onto the coconut tapioca
pearls. Drizzle a little kaffir lime syrup on the spring rolls. Scatter
the toasted coconut flakes and shredded kaffir
lime leaves. Serve immediately.