Photograph of the finished Che chuoi banana in coconut milk

Vietnam · Chè chuối

Che chuoi banana in coconut milk

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ripe bananas Ripe bananas 8
  • Photograph of Coconut milk Coconut milk 1 ⅔ cups
  • Photograph of Small tapioca pearls Small tapioca pearls 2.8 oz
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Roasted peanuts Roasted peanuts 1.4 oz
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Salt Salt 0.1 oz

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.

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