Che Chuoi (Banana Tapioca Pudding)
Chè chuối
Bananas and tapioca pearls in warm sweet coconut sauce, topped with peanuts.
Serves 4
Prep 10 min
Cook 25 min
Ingredients
- 1/2 cup small tapioca pearls
- 4 cups water, divided
- 4 ripe but firm bananas, sliced
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup roasted peanuts, crushed
Steps
Step 1. Boil 3 cups of the water and stir in the tapioca. Simmer for 10 to 15 minutes, stirring, until clear. Drain and rinse.
Step 2. Bring the coconut milk, remaining water, sugar, and salt to a gentle simmer.
Step 3. Add the bananas and tapioca and simmer 5 minutes until the bananas are soft.
Step 4. Serve warm or cold, topped with peanuts.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.