Bananas and Sago Pearls in Coconut Cream (Che Chuoi Chung Recipe)

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  • Preparation: 30 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Bananas and Sago Pearls in Coconut Cream Recipe (Chè Chuối Chưng)

I am blogging about a different kind of banana pudding dessert - sweet banana coconut tapioca pudding. Though I don't have a sweet tooth, the natural sweet bananas surrounded by soft creamy coconut sauce with little tapioca pearls and the slightly chewy texture of  tapioca shreds with a touch of saltiness of the slightly salty roasted crushed peanuts or sesame seeds - all in one spoon -  is just comforting and warm.

Bananas and Sago Pearls in Coconut Cream (Che Chuoi Chung) does require a specific type of bananas - the short, small, thin-peel Asian bananas called chuối xiêm. They are more firm, less sweet than the regular bananas. You can find this type of banana at most of the Asian market. Another type of bananas that would also work for this Vietnamese dessert is plantain bananas. Make sure the bananas are ripe before making this chè otherwise it will have a bitter and sour taste.

Ingredients

  • 6 small ripe bananas, peeled
  • 3/4 cup (150 g) sugar
  • 4 cups (1 liter) thin coconut milk
  • 1/2 cup (75 g) sago pearls
  • 1 cup (250 ml) thick coconut milk
  • Ground roasted unsalted peanuts or sesame seeds, to serve

Method Bananas and Sago Pearls in Coconut Cream Recipe (Chè Chuối Chưng)

1, Sprinkle the bananas with the sugar and set aside.
2, In a saucepan, heat the thin coconut milk, sago and pandanus leaves over medium heat for about 15 minutes, stirring occasionally. Add the bananas and simmer for about 5 minutes, then add the thick coconut milk, mix well and remove from the heat.
3, Serve in individual serving bowls, sprinkled with ground peanuts or sesame seeds on top.

Chef's Note

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