Banana and Tapioca Pearl Sweet Soup (Chè Chuối Bột Báng)

Name: Banana and Tapioca Pearl Sweet Soup (Chè Chuối Bột Báng)
Cuisine: American
Ingredients: 10 ripe burro bananas (or substitute with ripe plantains or regular bananas); 1/3 cup tapioca pearls (about 60 grams); 3/4 cup coconut milk (about 200 ml); Sugar, salt; Roasted peanuts; 2 tablespoons tapioca starch (bột năng)

Thao Ly Dangg. @dlily_28

Banana and Tapioca Pearl Sweet Soup (Chè Chuối Bột Báng)

Thao Ly Dangg. @dlily_28

Saved

Ingredients

10ripe burro bananas (or substitute with ripe plantains or regular bananas)
1/3 cuptapioca pearls (about 60 grams)
3/4 cupcoconut milk (about 200 ml)
Sugar, salt
Roasted peanuts
2 tablespoonstapioca starch (bột năng)

Saved

Steps

1

Peel the bananas and slice them into bite-sized rounds. Toss the banana slices with a little sugar and a pinch of salt, and let them marinate for about 20–30 minutes so the flavors absorb.
- Rinse the tapioca pearls, then soak them in cold water for about 15 minutes until they expand. Drain well. Boil the pearls until they turn translucent, then remove and set aside.
2

Pour 1/2 cup coconut milk (about 100 ml) and 1/2 cup water into a pot. Bring to a simmer over low heat, then add all the marinated bananas. Cook gently over low heat until the bananas are soft. Add the cooked tapioca pearls and stir gently to avoid breaking up the bananas.
- Add sugar to taste, then pour in the remaining 1/4 cup coconut milk (about 100 ml) and stir gently. Finally, dissolve about 2 tablespoons tapioca starch in a little water, then add to the pot and stir until the sweet soup thickens to your liking.
3

Lightly crush the roasted peanuts. Sprinkle a little on top of each serving for extra flavor.