ReceptnaptárRecipes › Southeast Asian › Dessert
Chè chuối (banana coconut dessert with tapioca)
A simple Vietnamese dessert soup: banana in sweet, salty coconut milk, with small tapioca pearls and roasted peanuts.
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Method
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- Soak the tapioca pearls in cold water for 10 minutes.
- Peel the bananas, and cut diagonally into 2 cm pieces.
- Bring the water to the boil, add the drained tapioca, and simmer over low heat for 10 minutes, until almost translucent.
- Add the coconut milk, sugar, salt and banana, and cook for 5 minutes, until the banana is tender but not falling apart.
- Stir in the vanilla or pandan extract.
- Serve warm or at room temperature, sprinkled with roasted peanuts.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The banana should be ripe but firm; overripe ones fall apart.
- On standing, the tapioca thickens the liquid; loosen with a little coconut milk.
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More southeast asian ideas
- Leche flan (thick caramel custard)
- Ube halaya (purple yam jam)
- Puto (steamed rice flour muffins)
- Biko (sticky rice with coconut caramel)
- Maja blanca (coconut corn pudding)
- Buko pandan (coconut-pandan jelly dessert)
- Kuih lapis (layered coconut rice flour steamed cake)
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