Chè Chuối, a Vietnamese Banana and Tapioca Sweet Snack
Course Dessert, Snack
Keyword banana, coconut milk, tapioca
Prep Time 1minute
Cook Time 18minutes
Resting time 30minutes
Total Time 49minutes
Author Connie Veneracion
6tablespoonssmall tapioca ballsuncooked
4ripebananaspeeled and cut into half-inch cubes
Measure three and a half cups of water into a sauce pan. Add the tapioca balls. Bring to the boil. Cook the tapioca balls, stirring occasionally, until swollen but the centers still opaque.
Stir in the sugar, salt and coconut milk. Bring to a simmer.
Stir in the cubed bananas and vanilla extract, if using.
Turn off the heat, cover the pan and allow the tapioca balls to cook fully in the residual heat (see notes after the recipe).
Serve the chè chuối warm or at room temperature.
Tapioca balls are opaque when uncooked. They double in size and turn translucent after cooking.The technique in this recipe is to partially cook the tapioca balls in boiling water then let them continue cooking in the hot liquid after all the ingredients have been added. This is to allow some of the starch in the tapioca balls to get mixed in the liquid to thicken it.Leftovers can be stored in the fridge for a day or two. Chè chuối can be served cold straight out of the fridge.
Chè Chuối, a Vietnamese Banana and Tapioca Sweet Snack https://devour.asia/che-chuoi-a-vietnamese-banana-and-tapioca-sweet-snack/ May 15, 2019