Chè Chuối – Vietnamese Banana, Coconut & Tapioca Dessert

Chè Chuối (Che Chuoi recipe) is a warm Vietnamese pudding that is made with bananas and coconut cream that is rich. Coconut is the traditional base that blends with a variety of delicious Vietnamese desserts that you can make the dish at home and in just an hour!

Che in Vietnamese is a reference to sweet treats that include liquids such as puddings, drinks or even different types of’soup. Che chuoi, also known as “chè” can be described as an example of a pudding comprised of tapioca, coconut cream pearls, and bananas. Direct translations may not always work well since the word “pudding” brings to mind cold desserts however, this Vietnamese banana “pudding” is generally consumed warm or at room temperature due to the tapioca used in it may make it appear too starchy when served cold.

See more: Chè Ba Màu recipe – Vietnamese Three-Color Dessert

Selecting the Best Bananas

Selecting the correct type of banana and its ripeness will be the most crucial component of this recipe because the taste and texture of bananas can be quite different.

In Vietnam the cooks make use of the type of banana known as Chuoi su which can be found in certain Vietnamese market in the US for those who want to cook it in the traditional method. This recipe calls for we make use of plantains since the other kind was unavailable. It’s still a great option, just like Filipino bananas are, If you can find these.

Similar to eating regular bananas the degree of ripeness matters. It’s green too much and you’ll end up with dry and astringent or too ripe and you’ll end up with soft and mushy. Whatever you pick perfect mature ones are soft and supple and have skins that are yellow, with hints of orange and sweet. It’s not a good idea to turn green. If the banana has a brown or blackened skin, it’s an indication that it could have been bruised inside, which we do not want. Peel off the skin for a visual inspection for bruises, but don’t be in the trap!

Tapioca Pearls to Thickening

Tapioca pearls come of the starch of cassava root, which found in many different Vietnamese desserts.

These tiny pearls of white turn transparent when cooked and can be used to add a thicker layer of che/pudding. The pearls must be rinsed prior to using so they soften. A few moments in hot water will be enough to achieve the desired effect. Soaking the pearls in water prior to cooking will cut down on the time it takes to cook them.

The various kinds of tapioca pearls can be basically the same, however the size you choose determines the time of soak and appearance of your dessert. Pick the smallest pearls you’ll locate. The zig zag-cut tapioca strips look pretty cool too.

Don’t skimp on the coconut Cream

Coconut cream provides a lot of flavor and fat in this recipe for che/pudding. It is important to note that coconut cream and coconut milk don’t mean exactly the same. Cream is what we want here. A good quality one cream is Savoy coconut cream.

If we had a perfect world, we’d all create the coconut cream ourselves to get the most delicious and fresh flavor. It’s true that in Vietnam and Thailand the cream is made using fresh coconuts, as it’s cheaper than purchasing canned versions. Prices for fresh as opposed to. canned are different in the US the process of making cream in the US gives plenty more room to make mistakes which is why buying canned can make it easier for you to get the best price.

If you’re able to the frozen coconut creme that is available made from Filipino (and various other Asian) markets tastes superior than canned, but is three times more expensive.

An amazing aromatic component: Pandan Leaves

Pandan leaves can be a frequent ingredient in Vietnamese as well as various other Southeast Asian foods, especially desserts. Below, we see some leaves tied into knotsso that it’s compact and manageable within the pan.

Pandan leaves are available at Vietnamese, Filipino and Thai markets in both freshly cut and frozen portions. Pick the most dark leaves that you can as they signify an older age and stronger scent. The frozen variety is superior to fresh, as they are grown outside of the US in warmer climates.

If you’re not in a place that has fresh pandan, you can opt to frozen. As a last resort you can use dried pandan leaves instead. Avoid using artificial pandan extracts You can prepare this delicious dessert without it.

Reheating and storage

If you aren’t able to complete a recipe the same day that you prepare it, store your food safe inside an airtight container in your refrigerator. Of course, it will taste better fresh!

Coconut fat is a solid at temperatures below freezing which is why after you chill it , the che will become thicker. Simply mix it to ensure an even distribution of ingredients. Then scoop a little out to heat before serving.

Be sure to use the cleanest, unworn utensils while cooking and scooping up leftovers. Coconut-based desserts won’t last for very long in the refrigerator So this method ensures that it remains fresh for as long as is feasible. To determine if the item has been spoiled, make use of your senses. If it doesn’t smell appealing, avoid eating it.

What is Vietnam Che?

Che in Vietnamese describes sweet treats that are liquid in nature such as drinks, pudding or other types of’soup. In Filipino cuisine, a comparable dessert is the ginataan bilo and makes a sweet, sour soup that is made from tapioca and coconut milk.

You can try a South Vietnamese Che recipe: Chè Ba Màu

How do you cook tapioca pearls?

Tapioca pearls are created by soaking the pearls in water prior to cooking and then boiling the pearls either in boiling water or an easy syrup sweet. Learn more about how to make them in my recipe.