Time 30 minutes

Serving 4

• 2 ½ cups (600ml) water
• One 13 ½–fluid ounce (400ml) can coconut milk, divided
• 3 pandan leaves (about 20g), tied into a knot, or ½ teaspoon vanilla extract (see notes)
• ⅓ cup (55g) small tapioca pearls
• 1 pound (450g) pisang awak bananas, peeled and cut on a diagonal into 1-inch-thick slices (see notes)
• 3 tablespoons (45g) sugar, plus more if needed
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• ⅓ cup (50g) unsalted roasted peanuts, roughly crushed, for garnish

Step 1
In a 2-quart saucepan, combine water, 6.75 fluid ounces (200ml) coconut milk, and pandan leaves and bring to a boil over medium-high heat. Add tapioca pearls, then lower heat to maintain a simmer and cook, stirring frequently to prevent tapioca pearls from clumping and sticking to bottom of pan, until tapioca pearls turn translucent, about 10 minutes (exact cooking times can vary depending on the specific size of tapioca pearls you use, so consult package instructions and make sure to prioritize the doneness cues over the estimated time; add extra water, as needed, if cooking time runs longer and too much liquid evaporates).

Step 2
Add bananas and let simmer until they soften and release their juices (their cores will turn bright yellow and the coconut milk will take on a distinct banana flavor), about 5 minutes (see note).

Step 3
Add remaining 6.75 fluid ounces (200ml) coconut milk along with the sugar and salt. Continue cooking until mixture comes to a gentle boil. Turn off heat, then discard pandan leaves. Add additional sugar to taste, if needed (this will depend on personal taste and how sweet bananas were).

Step 4
Serve hot or warm in individual bowls, garnishing each with crushed peanuts.