Chè Chuối - Vietnamese Banana, Coconut & Tapioca Dessert

Ingredients

• 3 tbsp small tapioca balls
• warm water
• 1 lb ripe Vietnamese bananas (or plantains)
• 4 oz sugar
• 2 c filtered water
• 4 pandan leaves
• 1/2 can coconut cream (Savoy brand)
• 1/4 tsp salt
• 2 tbsp crushed roasted peanuts
• 2 tbsp crushed roasted sesame seeds
• 1/2 tsp salt

Instructions

1. 1

   Soak the 3 tbsp small tapioca balls in warm water for about 20 minutes, then drain.

2. 2

   Peel and cut 1 lb ripe Vietnamese bananas into 1/3" slices then marinate it in 4 oz sugar to sweeten. Make sure all sides of the bananas are coated evenly in sugar, then cover and refrigerate for 30 minutes to 2 days. The longer you can marinate, the better.

3. 3

   Bring 2 c filtered water to a boil with about 4 pandan leaves. You can tie them into knots so they stay submerged in water. Once boiling turn the heat down to medium, and simmer for about 20 minutes to extract the pandan flavor.

4. 4

   Add the remaining ingredients into the pot (1 lb ripe Vietnamese bananas, 1/2 can coconut cream, soaked and drained 3 tbsp small tapioca balls, 1/4 tsp salt), simmer on medium for about 15-20 minutes more until bananas soften but are not overly mushy.

5. 5

   You can serve warm or refrigerate and serve cool too. Combine 2 tbsp crushed roasted peanuts, 2 tbsp crushed roasted sesame seeds, 1/2 tsp salt and sprinkle a bit on top of each individual serving.