Che chuoi – Vietnamese banana and tapioca dessert Recipe
Che chuoi is a warm, coconut dessert with bananas and tapioca pearls that in Vietnam is often eaten after lunch or as a sweet evening snack. The texture is like a thick pudding, and the flavour combines coconut milk, ripe bananas and peanuts. It’s something between rice pudding and custard, just in a tropical version.
This dessert combines the comforting creaminess of rice pudding with the exotic flavours of coconut, banana and pandan. The chewy tapioca pearls give it a unique texture that makes it both nostalgic and exciting.
Dlaczego ta wersja działa
- Namoczenie tapioki skraca czas gotowania i zmniejsza ryzyko twardych środków kulek.
- Krótko gotowane banany zachowują kształt i maślaną strukturę zamiast się rozpadać.
- Szczypta soli podbija smak kokosa, dzięki czemu deser nie jest płasko słodki.
Chef's tips
Stir the tapioca frequently while cooking – it tends to sink and stick to the bottom of the pot. Use bananas that are spotty and sweet but still hold their shape so they don’t disintegrate in the dessert.
How to serve
Serve che chuoi in small bowls with plenty of chopped peanuts and sesame on top, and, if you like, a drizzle of coconut cream for extra richness.
Na co uważać
- Nie zostawiaj tapioki bez mieszania, bo szybko przywiera i przypala się na dnie.
- Nie doprowadzaj mleka kokosowego do gwałtownego wrzenia, bo może się zwarzyć.
- Bananów nie gotuj zbyt długo, inaczej rozpadną się i deser będzie mączysty.
Zamienniki
- Zamiast liścia pandanu użyj 1/2 łyżeczki ekstraktu waniliowego lub pasty z wanilii.
- Perełki tapioki możesz zastąpić drobnym sago, skracając nieco czas gotowania.
- Orzeszki ziemne da się podmienić na nerkowce lub migdały, również uprażone.
- Przy braku mleka kokosowego użyj częściowo mleka krowiego i odrobiny śmietanki 30%.
Ingredients
- banana ripe but not mushy - 4 piece
- coconut milk from a can - 400 ml
- water - 300 ml
- tapioca pearls small pearls - 80 g
- sugar or more to taste - 3 tablespoon
- salt - 0.25 teaspoon
- peanuts toasted and chopped - 30 g
- sesame seeds toasted, optional - 1 tablespoon
- pandan leaf optional, for aroma - 1 piece
Preparation
- Put the tapioca into a bowl, cover with cold water and set aside for 10 minutes so the pearls soften slightly. Then drain in a sieve.
- In a pot, mix the coconut milk with water, add the sugar, salt and, if using, the pandan leaf tied in a knot. Bring to a gentle boil over medium heat, stirring from time to time.
- Add the drained tapioca to the pot, reduce the heat and cook for 10–15 minutes, stirring often so the pearls don’t stick to the bottom. The tapioca is ready when it is almost transparent and the centre is only slightly milky.
- Peel the bananas and cut them on the diagonal into slices about 1 cm thick.
- Add the bananas to the pot with the tapioca and cook for another 3–5 minutes over low heat, until the bananas soften slightly but don’t fall apart. If the dessert seems too thick, add a little water.
- Remove the pandan leaf if you used it. Taste the dessert and add a little more sugar if needed.
- Ladle the hot dessert into small bowls. Sprinkle the top with chopped peanuts and toasted sesame seeds.
- Serve warm or at room temperature. Once chilled, the dessert will thicken and have a more custard-like consistency.
Storage
Store the cooled dessert in the fridge, covered so it doesn’t dry out. Reheat gently over low heat with a splash of water or coconut milk, and add the crunchy toppings just before serving.
Che chuoi always reminds me of cosy evenings – it’s simple, warming and wonderfully fragrant. I love how just a few ingredients turn into such a comforting treat.
