30-Minute Che Chuoi (Vietnamese Banana Tapioca Pudding)
Che Chuoi (Vietnamese Banana Tapioca Pudding) is a staple dessert in Vietnamese cuisine. This dairy-free, gluten-free tapioca pudding is made with a sweetened coconut sauce, small tapioca pearls, and bananas.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup small tapioca pearls
- 2 cups water
- 4 pandan leaves (tied into knots)
- 1 can coconut cream (13.5 oz)
- 5 Thai bananas (or plantains)
- ¼ cup + 2 tsp granulated sugar
- ½ tsp salt
- 1 tbsp sesame seeds (toasted, crushed)
- 2 tbsp peanuts (toasted, crushed)
Instructions
- 1
Soak ⅓ cup of small tapioca pearls in warm water for 20 minutes.
- 2
While the pearls are soaking, combine 2 cups of water and 4 pandan leaves in a large sauce pan. Bring to a simmer and turn off the heat. Let the pandan leaves steep for 20 minutes while you prep your other ingredients.
- 3
Cut 5 Thai bananas into thin pieces. I like to cut diagonally to get longer strips of banana pieces. Sprinkle 2 tsp of granulated sugar on the bananas and set aside.
- 4
After the tapioca pearls have soaked for 20 minutes, drain and add them to the sauce pan with the pandan water.
- 5
Follow that with 1 can of coconut cream, the sliced Thai bananas from step 3, ¼ cup of granulated sugar and ½ tsp of salt. Turn the heat back on and bring to a simmer. Stir to bring everything together.
- 6
Simmer for 10-15 minutes.
- 7
Combine 1 tbsp of sesame seeds and 2 tbsp of peanuts for the topping. I like to throw them into a mortar and pestle and crush both ingredients. You can also use the handle of a knife and a small bowl.
- 8
Remove the pandan leaves and serve. You can also let the dessert cool for 10-15 minutes. As the pudding cools, it will thicken and the tapioca pearls will expand more. Serve the dessert topped with the sesame peanut topping.