Banana, Tapioca Pearls and Sweet Coconut Milk Soup or Chè Chuối is a simple, yet incredibly flavorful Vietnamese dessert made with chopped up pieces of banana, served with tapioca pearls, dipped into a hot coconut milk soup and topped with peanuts and sesame seeds.
- 1 pound ripe Vietnamese bananas or plantains
- 4 ounces sugar
- 1/4 teaspoon salt
- 3 Tablespoons small tapioca pearls
- 4 pandan leaves or a few drops of pandan flavoring if leaves aren't available
- 1/2 can coconut creme
- 2 Tablespoons roasted peanuts lightly crushed
- 2 Tablespoons roasted sesame seeds lightly crushed
- 1/2 teaspoon salt
- Soak the tapioca pearls in warm water for about 20 minutes, then drain.
- Peel and cut bananas then marinate it in 4 ounces granulated sugar to sweeten them. Make sure all sides of the bananas are covered in sugar, then cover and refrigerate for 30 minutes to 2 days. The longer you marinate them, the better.
- Bring 2 cups of water to a boil with 2 knots of pandan leaves. Turn the heat to medium, and simmer for about 20 minutes to extract the pandan flavor.
- Add the remaining ingredients into the pot (banana, coconut creme, tapioca, salt), simmer on medium for about 15 to 20 minutes more until bananas reach desired softness.
- Combine topping ingredients and sprinkle a bit on top of each individual serving
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