Ingredients
3/4 cup quinoa
1 1/2 cups water
2 ripe bananas
1 cup whole milk
1 cup coconut milk
4 tablespoons honey, divided
1 tablespoon butter
1 teaspoon ground cinnamon, divided
1/4 teaspoon salt
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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
Banana hook stand — prevents bruising, extends ripeness
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Rinse quinoa in a paper towel-lined colander until water is no longer milky. Transfer quinoa to a saucepan, add 1 1/2 cups water and soak for 30 minutes. Bring quinoa and water to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Blend bananas, whole milk, coconut milk, 3 tablespoons honey, butter, 1/2 teaspoon cinnamon, and salt together in a blender until smooth. Stir milk mixture into quinoa, raise heat to medium; cook and stir constantly until pudding becomes thick, about 10 minutes. Transfer pudding to serving dish and refrigerate until cold, about 1 hour. Drizzle 1 tablespoon honey over pudding; sprinkle with 1/2 teaspoon cinnamon.