Banana and Coconut Sweet Soup (Chè Chuối)

Name: Banana and Coconut Sweet Soup (Chè Chuối)
Total time: 1800 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 6 medium-ripe bananas (use Thai bananas if available for best flavor); 1/2 cup tapioca pearls (about 100 grams); 3/4 cup purple sweet potato water for coloring the tapioca (about 200 ml, optional); 1/3 cup roasted peanuts (about 50 grams); 2 cups water (about 500 ml); 1 can coconut milk; 1/2 cup sugar (about 90 grams, adjust to taste); 1 pinch salt

Hiền Hiền @cook_5272434

Hải Phòng

Main goal: Quickly use up leftover bananas after Tet ^^

Hiền Hiền @cook_5272434

Hải Phòng

Main goal: Quickly use up leftover bananas after Tet ^^

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Ingredients

30 minutes

Serves 6 servings

6medium-ripe bananas (use Thai bananas if available for best flavor)
1/2 cuptapioca pearls (about 100 grams)
3/4 cuppurple sweet potato water for coloring the tapioca (about 200 ml, optional)
1/3 cuproasted peanuts (about 50 grams)
2 cupswater (about 500 ml)
1 cancoconut milk
1/2 cupsugar (about 90 grams, adjust to taste)
1 pinchsalt

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Steps

30 minutes

1

Rinse the tapioca pearls and soak them in the purple sweet potato water for at least 30 minutes. Roast the peanuts and lightly crush them.
2

Mix the water, coconut milk, sugar, and salt in a pot (the salt helps balance the sweetness). Add the soaked tapioca pearls and bring to a boil. Cook until the pearls turn translucent, then simmer for another 5 minutes.
3

While the tapioca is cooking, slice the bananas into rounds. Once the tapioca is done, add the banana slices and cook for another 5 minutes so the bananas absorb the coconut flavor.
4

Taste and add more sugar if needed. Ladle the sweet soup into bowls, sprinkle with crushed peanuts, and enjoy! ^^~