Cherry & Dennis Helper Habitat
Vietnamese Che Chuoi Banana Coconut Dessert
越南椰奶香蕉甜湯
Recipe overview
Ripe banana and translucent tapioca in sweet coconut milk.
01
Ingredients
Main ingredients
- 4 pieces ripe bananas
- 80 g small tapioca pearls
- 400 ml coconut milk
- 500 ml water
Sweet soup seasoning
- 60 g sugar
- 1 pinch salt
- 1 tbsp toasted sesame
02
Tools
- knife
- board
- two saucepans
- sieve
- ladle
03
Steps
Step 1
Rinse tapioca pearls briefly
Rinse tapioca pearls briefly. Change the water until visible grit is gone, then drain completely.
Step 2
Bring water to a boil and add tapioca
Bring water to a boil and add tapioca. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 3
Simmer until tapioca is mostly translucent
Simmer until tapioca is mostly translucent. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 4
Turn off heat and rest covered five minutes
Turn off heat and rest covered five minutes. Rest covered off heat, letting residual warmth finish the tapioca.
Step 5
Peel bananas and cut thick diagonal slices
Peel bananas and cut thick diagonal slices. Keep the pieces even in thickness so they cook at the same rate.
Step 6
Warm coconut milk gently in another pot
Warm coconut milk gently in another pot. Warm until lightly steaming; a hard boil can split coconut milk.
Step 7
Stir in sugar and salt until dissolved
Stir in sugar and salt until dissolved. Stir until the sugar and salt dissolve, then adjust seasoning gradually.
Step 8
Drain tapioca and add to coconut milk
Drain tapioca and add to coconut milk. Drain until dripping stops so the next mixture is not watered down.
Step 9
Add sliced bananas to coconut milk
Add sliced bananas to coconut milk. Distribute it around the pan and stir once gently for even heating.
Step 10
Simmer gently five minutes until banana softens
Simmer gently five minutes until banana softens. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 11
Avoid crushing banana; taste sweetness
Avoid crushing banana; taste sweetness. Start with a little, stir and taste, then add more in small amounts.
Step 12
Serve in bowls with sesame, warm or cooled
Serve in bowls with sesame, warm or cooled. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- Avoid hard boiling coconut milk or overcooking bananas.
- Undercooked tapioca has a hard centre.
- Rough stirring breaks bananas into mush.
Tips
Choose ripe but firm bananas; cover if chilling the dessert.
