Che chuoi – Vietnamese banana and tapioca dessert Recipe
Che chuoi is a warm, coconut dessert with bananas and tapioca pearls that in Vietnam is often eaten after lunch or as a sweet evening snack. The texture is like a thick pudding, and the flavour combines coconut milk, ripe bananas and peanuts. It’s something between rice pudding and custard, just in a tropical version.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
Ingredients
- banana ripe but not mushy - 4 piece
- coconut milk from a can - 400 ml
- water - 300 ml
- tapioca pearls small pearls - 80 g
- sugar or more to taste - 3 tablespoon
- salt - 0.25 teaspoon
- peanuts toasted and chopped - 30 g
- sesame seeds toasted, optional - 1 tablespoon
- pandan leaf optional, for aroma - 1 piece
Main Ingredient:
banana
Preparation
- Put the tapioca into a bowl, cover with cold water and set aside for 10 minutes so the pearls soften slightly. Then drain in a sieve.
- In a pot, mix the coconut milk with water, add the sugar, salt and, if using, the pandan leaf tied in a knot. Bring to a gentle boil over medium heat, stirring from time to time.
- Add the drained tapioca to the pot, reduce the heat and cook for 10–15 minutes, stirring often so the pearls don’t stick to the bottom. The tapioca is ready when it is almost transparent and the centre is only slightly milky.
- Peel the bananas and cut them on the diagonal into slices about 1 cm thick.
- Add the bananas to the pot with the tapioca and cook for another 3–5 minutes over low heat, until the bananas soften slightly but don’t fall apart. If the dessert seems too thick, add a little water.
- Remove the pandan leaf if you used it. Taste the dessert and add a little more sugar if needed.
- Ladle the hot dessert into small bowls. Sprinkle the top with chopped peanuts and toasted sesame seeds.
- Serve warm or at room temperature. Once chilled, the dessert will thicken and have a more custard-like consistency.
Storage
In fridge:
3 days
Freezing:
No
Store the cooled dessert in the fridge, covered so it doesn’t dry out. Reheat gently over low heat with a splash of water or coconut milk, and add the crunchy toppings just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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