Che chuoi banana in coconut milk

Method

1. 1 Cut ripe bananas into bite-sized pieces, marinate with a little sugar and salt for 15 minutes.
2. 2 Boil tapioca pearls in boiling water for 10 minutes until translucent, then rinse with cold water.
3. 3 Simmer the coconut milk with pandan leaves and sugar over low heat for 5 minutes, stirring constantly to prevent curdling.
4. 4 Add the bananas to the pot and cook gently for 7 minutes, until they are soft but not mushy.
5. 5 Add the tapioca pearls, cook for another 3 minutes, then scoop into a bowl and sprinkle with crushed roasted peanuts.

With an appliance

• Oven 43 min

  Replace steps 3 and 4: put the coconut milk and bananas in a covered saucepan, place it on the middle rack of the oven at 150 degrees for 11 minutes; about 1 minute longer than on the stovetop, but the gentle heat will keep the bananas in pieces, the coconut milk won't curdle, and no stirring is needed.