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Che chuoi – Vietnamese Banana, Tapioca And Coconut Pudding

Posted May 02 2012 9:37am

You may be noticing that I’m really, really trying to sell you che, Vietnamese “sweet soup” or “pudding” . That’s because it is fantastic. Trust me. It may not always look pretty, but it is heaven in a bowl. Che is always coconut milk based, and can come with anything from azuki beans to tapioca pearls.

Today, you’re in for a special treat, che chuoi, sweet pudding made with bananas. My Vietnamese coworker to whom I owe all my che found Vietnamese bananas for the first time in 13 years over here in the United States, so she went on a che chuoi rampage and has been supplying me with the goodies. Delicious! I think this is my favorite che yet, since Vietnamese bananas become just a little tart upon cooking, unlike the bananas we’re used to over here. You could probably also make this with regular bananas, but I really love this tarter version.

- 26 oz unsweetened coconut milk
- 1/2 cup sugar
- 1/2 cup cooked pearl tapioca
- 4 small Vietnamese bananas (or 2 large American bananas)
- fresh crushed peanuts to top (optional)
- 2 oz unsweetened coconut milk
- flour

Steps 1. Bring coconut milk to a boil in a pot and stir in tapioca pearls and sugar.

2. Reduce heat to medium and cook for 5 to 10 minutes, stirring constantly.

3. Cut bananas into quarters (eights if using American ones) and stir them into the milk mixture. Turn off heat and let rest covered for 15 minutes.

4. Meanwhile bring 2 oz of milk to a boil, reduce to a simmer and thicken with flour until you get a thick sauce.

4. Serve che chilled, topped with sauce and with peanuts if desired.

Do you have a killer recipe that tends to scare people off by its looks? Have you ever had Asian bananas?

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