Chè Chuối

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use ripe yellow bananas with brown speckles for the best sweetness and aroma; overripe bananas may break down too much.
• •Small tapioca pearls are best for a 30-minute recipe. Larger pearls need much longer soaking and cooking.
• •For a looser dessert soup, add 30-50 ml more water; for a thicker pudding, simmer 1-2 minutes longer after adding coconut milk.
• •This is traditionally enjoyed warm, but it can also be served at room temperature.

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