Che Chuoi

Name: Che Chuoi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 4 ripe bananas; 200 ml coconut milk; 40 g tapioca pearls; 2 tbsp sugar; 1 tbsp toasted sesame

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Che Chuoi hails from the sunny southern regions of Vietnam, where sweets are crafted with a practiced hand and an eye for balance. It's a dish that brings warmth to the close of a meal, often shared among family as the day winds down. This home-style version captures the essence of a Vietnamese family kitchen, where recipes are passed down through generations, each cook adding their own touch.

This dessert is a luscious harmony of creamy coconut milk and the natural sweetness of ripe bananas, punctuated by the slight chew of tapioca pearls. A sprinkle of toasted sesame seeds adds a nutty finish, making each spoonful a delightful layering of textures and flavors. Che Chuoi is meant to be enjoyed slowly, savoring the interplay of its simple yet satisfying elements.

Ingredients

4ripe bananas
200 mlcoconut milk
40 gtapioca pearls
2 tbspsugar
1 tbsptoasted sesame

Method

Begin by preparing the tapioca pearls. In a medium-sized pot, bring 500 ml of water to a boil over medium heat. Once boiling, add 40 g of tapioca pearls and stir gently to prevent them from sticking together. Cook until the pearls turn translucent with a small white dot in the center, about 10 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
Peel and slice 4 ripe bananas into 1 cm thick rounds. Choose bananas that are ripe but still firm to ensure they hold their shape during cooking. Set the banana slices aside for later use.
In the same pot, combine 200 ml of coconut milk and 2 tbsp of sugar. Stir over low heat until the sugar dissolves completely. This gentle heat allows the coconut milk to infuse with the sugar without curdling, creating a smooth and sweet base for the dessert.
Once the sugar has dissolved, add the cooked tapioca pearls to the coconut milk mixture. Stir gently to combine, ensuring the pearls are evenly distributed throughout the coconut milk. Continue to cook over low heat for another 5 minutes, allowing the flavors to meld.
Add the sliced bananas to the pot. Stir gently to coat the bananas with the coconut milk mixture. Cook for an additional 2-3 minutes, just until the bananas are warmed through and tender but not mushy. The bananas should remain intact and not break apart.
Remove the pot from the heat and let the Che Chuoi cool slightly. The mixture should be creamy and slightly thickened, with the bananas and tapioca pearls suspended in the coconut milk.
To serve, ladle the Che Chuoi into individual bowls. Sprinkle each serving with 1 tbsp of toasted sesame seeds for added texture and a nutty flavor. Serve warm or at room temperature, allowing the flavors to shine in this comforting Vietnamese dessert.