Authentic home cooking from Vietnam, with US measurements. 
Chè Chuối
I had a bunch of chuoi su bananas and was craving chè chuối. I didn’t have tapioca pearls or sweet potato balls at home, so I quickly made some chewy tapioca balls for fun.
Chè Chuối
I had a bunch of chuoi su bananas and was craving chè chuối. I didn’t have tapioca pearls or sweet potato balls at home, so I quickly made some chewy tapioca balls for fun.
Open in Cookpad AppSteps
- 1
Place the tapioca starch in a bowl. Gradually add boiling water, stirring until the mixture comes together. Knead until smooth, then pinch off small pieces and roll into balls. Boil the balls for about 20 minutes after the water comes to a boil. Remove and soak in a bowl of water, then drain.
- 2
Peel the bananas and soak them in lightly salted water. Slice into rounds and toss with 1 tablespoon sugar. Let sit for 20 minutes.
- 3
Bring the coconut milk to a boil. Add the bananas, tapioca balls, a pinch of salt, and sugar to taste. Add the pandan leaves for fragrance and cook until boiling.
- 4
Mix 1 teaspoon tapioca starch with 2 tablespoons water and stir into the pot to thicken. When serving, sprinkle with crushed roasted peanuts.
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