Chè Chuối - Vietnamese Banana, Coconut & Tapioca Dessert
Easy to make Vietnamese Che with coconut, banana and tapioca. Delicious served warm, with peanuts roasted and sesame seeds sprinkled on the top!
Ingredients
INGREDIENTS
- 1 lb (453.6 g) ripe Vietnamese bananas or plantains
- 4 oz (113.4 g) sugar
- 3 tbsp small tapioca balls
- 1/4 tsp salt
- 4 pandan leaves or a few drops of pandan flavoring if leaves aren’t available
- 1/2 can coconut cream Savoy brand
TOPPING
- 2 tbsp roasted peanuts lightly crushed
- 2 tbsp roasted sesame seeds lightly crushed
- 1/2 tsp salt
Instructions
- Then soak the balls of tapioca with warm water for approximately 20 minutes. Then, drain.
- Peel and cut the bananas, after which you marinate them in sugar 4 oz to sweeten the bananas. Make sure that all areas of the fruit are coated in sugar. Then cover and let them sit for between 30 and 2 days. The longer you can let the bananas marinate the longer, the better.
- Take 2 cups water and bring it to a simmer with 2 knots of the pandan leaves. Reduce the heat down to medium and let it simmer for 20 minutes in order to extract the flavor of the pandan.
- The remaining ingredients should be added to the pot (banana coconut creme, coconut, tapioca and salt) to simmer for approximately 15 minutes until the bananas have reached the desired softness.
- Mix topping ingredients together and sprinkle a small amount on the top of each individual serving