Chè Chuối (Vietnamese Banana and Sweet Potato Dessert)

Name: Chè Chuối (Vietnamese Banana and Sweet Potato Dessert)
Cuisine: American
Ingredients: 6-8 Thai bananas (or ripe plantains); 1-2 sweet potatoes; Coconut milk and thin coconut milk (see notes); Rice wine; Peanuts; leaves Pandan; Granulated sugar or rock sugar; Tapioca pearls; Tapioca starch pearls; Salt

nguyenngoc nhatminh @hau_0407

Chè Chuối (Vietnamese Banana and Sweet Potato Dessert)

nguyenngoc nhatminh @hau_0407

Saved

Ingredients

6-8Thai bananas (or ripe plantains)
1-2sweet potatoes
Coconut milk and thin coconut milk (see notes)
Rice wine
Peanuts
leavesPandan
Granulated sugar or rock sugar
Tapioca pearls
Tapioca starch pearls
Salt

Saved

Steps

1

Peel the bananas and soak them in salted water for 5 minutes. Cut into pieces, then toss with sugar and a little rice wine for fragrance.
2

Peel the sweet potatoes and soak them in salted water for 5-10 minutes.
3

Soak the tapioca pearls and tapioca starch pearls in water for 30 minutes.
4

Cook the bananas in a pan over medium heat until they thicken slightly, then set aside. In a pot, add the thin coconut milk (the second and third pressings of coconut milk), sweet potatoes, and pandan leaves. Bring to a simmer.
5

When the sweet potatoes are almost cooked, add the cooked bananas and more sugar. Let the pandan leaves boil for a few minutes, then remove them to prevent bitterness. Add a pinch of salt.
6

Add the soaked tapioca pearls and tapioca starch pearls. When the mixture comes to a boil, pour in the coconut milk. Turn off the heat. Toast the peanuts and sprinkle on top before serving. Enjoy!