Chè Chuối

Nutrition · per serving

Steps

1. 1

   Put the small tapioca pearls in a bowl, cover with cold water, and soak for 10 minutes while you prepare the other ingredients. Slice the bananas into 1.5 cm thick rounds on a slight diagonal so they keep their shape better in the pudding.

   40 g small tapioca pearls2 medium (about 240 g peeled) ripe bananas
2. 2

   If the peanuts are not already roasted, toast them in a dry saucepan over medium-low heat for 2-3 minutes until fragrant, then roughly chop. Toast the sesame seeds for 30-60 seconds until lightly golden. Remove both to a small bowl so they do not overcook.

   25 g roasted peanuts1 tsp toasted sesame seeds
3. 3

   Drain the soaked tapioca pearls. In a saucepan, bring the water to a gentle boil over medium heat. Add the tapioca pearls and cook for 8-10 minutes, stirring often so they do not stick to the bottom. When most pearls look translucent with only a tiny white dot in the center, they are ready for the next step.

   40 g small tapioca pearls250 ml water
4. 4

   Lower the heat to medium-low. Stir in the coconut milk, sugar, salt, and vanilla extract. Simmer gently for 2 minutes; do not let it boil hard or the coconut milk can split. Add the banana slices and cook very gently for 3-4 minutes, just until the bananas are heated through and slightly soften but still hold their shape.

   300 ml coconut milk40 g sugar1/4 tsp salt1/4 tsp vanilla extract2 medium (about 240 g peeled) ripe bananas
5. 5

   Turn off the heat and let the chè rest for 5 minutes. The tapioca will finish turning translucent and the pudding will thicken slightly as it stands.

6. 6

   Ladle the warm chè chuối into 2 bowls. Top each serving with the chopped peanuts and toasted sesame seeds, and serve warm.

   25 g roasted peanuts1 tsp toasted sesame seeds

Origin & History

Chè Chuối is a traditional Vietnamese sweet soup or pudding made with bananas and coconut milk, often enriched with tapioca and finished with peanuts or sesame. It belongs to the broad family of chè desserts served across Vietnam, where ingredients and textures vary by region and season. The combination of banana, coconut, and nuts reflects the tropical pantry central to many southern Vietnamese sweets.