Vietnamese · Dessert
Chè Chuối (Vietnamese Banana in Coconut Milk)
A classic Vietnamese chè of soft-simmered banana in lightly sweetened, salted coconut milk, thickened to a silky pourable consistency with tapioca starch and finished with toasted peanuts and sesame seeds for crunch.
$1
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
302Calories
3.8gProtein
18gFat
36.2gCarbs
20gSugar
2.5gFiber
205mgSodium
0mgChol
13.2gSat Fat
454mgPotassium
40mgCalcium
1.8mgIron
0mcgVitamin B12
7.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Vietnamese Lager Beer
local
Cà Phê Đen Đá (Vietnamese Iced Coffee)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a small bowl, dissolve the tapioca starch into the 30g of water and set aside.
2
In a saucepan, combine the coconut milk, sugar, and salt, and warm gently over medium-low heat, stirring until the sugar dissolves.
3
Add the sliced banana to the coconut milk and simmer gently for 4-5 minutes until the banana softens slightly but still holds its shape.
4
Restir the tapioca slurry (it settles fast) and pour it into the pan in a thin stream, stirring constantly.
5
Continue simmering for 2-3 minutes, stirring, until the liquid thickens to a light, glossy coating consistency - this reduces the mixture by roughly a tenth as the starch sets and a little steam escapes.
6
Remove from heat and divide between two bowls.
7
Scatter the toasted crushed peanuts and toasted sesame seeds over the top just before serving, either warm or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Banana, sliced into rounds
- 120g120g Coconut Milk
- 30g30g Water
- 15g15g Tapioca Potato Starch, soaked in water
- 18g18g Sugar White
- 1g1g Salt
- 10g10g Peanut, toasted and crushed, 1
- 4g4g Sesame Seeds, toasted, 1
