Journal

Chè Chuối - Vietnamese Banana Tapioca Pudding

Che Chuoi is one of my favorite desert. Manzano bananas have the best texture to use for this dessert. The chiquita type bananas get mushy and doesn’t hold together. 

Chè Chuối - Vietnamese Banana Tapioca Pudding

Ingredients

~10 manzano banana

1/4 cup peanuts, toasted and crushed

1/3 cup sugar

1/4 cup tapioca pearls, small size not the boba tea ones

A pinch of salt

1 tbsp vanilla if you don’t have access to panda leaves. 

1 cup coconut cream

2 cups water

Preparation

Make sure bananas are really ripe. Peel. Leave whole or cut into chunks. Marinate bananas with salt and sugar. Set aside for about 20 minutes. 

Direction

Bring water to a boil (with pandan leaves tied in knots if using). Add tapioca pearls. When the tapioca pearls are cooked (translucent), add bananas and let it simmer for a little. Stir in coconut cream. Turn off heat, remove pot from the stove and add vanilla (omit if using pandan). Served warm or room temperature. (I like it cold straight from the fridge too.) Add the crushed peanuts on top when serving.