Chè Chuối - Vietnamese Banana, Coconut & Tapioca Dessert
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
5
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Calories
360 kcal
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Course
Dessert
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Cuisine
Vietnamese
Chè Chuối - Vietnamese Banana, Coconut & Tapioca Dessert
Description
This Chè Chuối recipe begins by soaking small tapioca pearls, then marinating ripe Vietnamese bananas in sugar to draw out sweetness and enhance flavor. A pandan leaf infusion is prepared by simmering tied pandan leaves in filtered water to extract their aroma, which is common in Southeast Asian desserts.
The bananas, coconut cream, drained tapioca pearls, and seasoning are added to the pandan-infused water and simmered until the bananas soften but maintain shape and the tapioca is translucent and chewy. This results in a creamy, sweet dessert with a gently aromatic background from the pandan.
The dessert can be consumed warm or cooled to preference. Before serving, a topping of crushed roasted peanuts, sesame seeds, and salt is sprinkled over, adding a crunchy texture and a slight savory balance to the sweet coconut and banana flavors.
Ingredients
- 3 tbsp tapioca pearls small
- water warm
- 1 lb banana or plantains, ripe, Vietnamese
- 4 oz sugar
- 2 c water filtered
- 4 pandan leaves or a few drops of pandan flavoring as last resort
- 1/2 /2 can coconut cream Savoy brand
- 1/4 /4 tsp salt
Topping
- 2 tbsp peanuts crushed, roasted
- 2 tbsp sesame seeds roasted, crushed
- 1/2 /2 tsp salt
Instructions
- Soak the 3 tbsp small tapioca balls in warm water for about 20 minutes, then drain.
- Peel and cut 1 lb ripe Vietnamese bananas into 1/3" slices then marinate it in 4 oz sugar to sweeten. Make sure all sides of the bananas are coated evenly in sugar, then cover and refrigerate for 30 minutes to 2 days. The longer you can marinate, the better.
- Bring 2 c filtered water to a boil with about 4 pandan leaves. You can tie them into knots so they stay submerged in water. Once boiling turn the heat down to medium, and simmer for about 20 minutes to extract the pandan flavor.
- Add the remaining ingredients into the pot (1 lb ripe Vietnamese bananas, 1/2 can coconut cream, soaked and drained 3 tbsp small tapioca balls, 1/4 tsp salt), simmer on medium for about 15-20 minutes more until bananas soften but are not overly mushy.
- You can serve warm or refrigerate and serve cool too. Combine 2 tbsp crushed roasted peanuts, 2 tbsp crushed roasted sesame seeds, 1/2 tsp salt and sprinkle a bit on top of each individual serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 360kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Sodium | 369mg | 15% |
| Potassium | 492mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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