Chè chuối (Vietnamese banana, coconut, and tapioca dessert) is a must-try dish for anyone with a sweet tooth. This treat belongs to the sweet soup “chè” in Vietnamese cuisine, which is normally served as a dessert.
Chè chuối is a combination of sweet and tender bananas, a rich coconut milk-based broth infused with pandan leaves, and crunchy tapioca pearls. Top it with some roasted peanuts, and you have yourself an excellent dessert that tastes phenomenal whether served chilled or warmed.
Why You Should Try Chè Chuối?
Living up to the name, chè chuối is both delicious and health-giving. Everyone knows that bananas are great for the body, being rich in nutrients and antioxidants. Moreover, the dish also contains tapioca pearls, a gluten-free source of starch known for promoting digestive function.
What Are Tools You Need to Cook Chè Chuối?
To create the perfect Che Chuoi, you’ll need a few cooking tools on hand as below. They are all essential tools, though, so you might already have them in your kitchen.
What Are Chè Chuối’s Ingredients?
The list below is what you need to buy before making this Vietnamese banana-based dessert. Plus, picking the right cultivar of bananas is the most important part of making an authentic recipe.
Chè Chuối’s Cooking Steps
Here are 3 steps for making the Vietnamese banana, coconut, and tapioca sweet soup you’ve been waiting for. Let’s start cooking!
Step 1: Prepare The Ingredients
Cut the bananas into even slices
Season them with 1 tablespoon of sugar and mix well. Let them rest for 20 to 30 minutes.
Soak the tapioca pearls in warm water for 20 minutes.
Crush the roasted peanuts coarsely using the mortar and pestle. Do not crush them too finely.
Step 2: Cook The Sweet Soup
Fill a pot with water and add the pandan leaves. Cook them for about 5 minutes to extract the leaves aroma.
When the water is warm, pour in the coconut milk and gently stir to combine.
Then, add 1 teaspoon of salt. This small step will increase the soup’s shelf life.
Continue to cook for 5 minutes, then remove the leaves.
The tapioca pearls should have swollen up at this point. Drain them with a sieve.
Add the drained tapioca pearls to the soup and season with 2 tablespoons of sugar. Cook for 15 minutes or until the pearls become transparent and reach the ideal size.
Add the banana slices and cook them for another 5 minutes. Then, cut the heat.
Step 3: Serve The Dish
Ladle the soup into a bowl and sprinkle some roasted peanuts on top. Enjoy!
How To Store The Leftovers
The best way to store leftover chè chuối is to put it in an airtight container, then refrigerate it. The sweet soup will last for about 3 days, but if it smells off, then you should toss it away.
One thing about coconut milk-based desserts is that the fat will solidify at low temperatures. So you’ll need to mix it well before scooping it out. You should also let it rest for a little while at room temperature.
Unfortunately, this dessert doesn’t freeze very well. The bananas will become mushy, and the consistency won’t be very enjoyable. All in all, I recommend eating your Che Chuoi right after cooking for the best flavor and texture!
Other Banana Varieties to Consider for Making Chè Chuối
Of course, Siamese bananas are the best choice in this recipe. But in case you can’t find them, here are some possible alternatives:
Note
No matter what kinds of bananas you use, always select ripe ones (not overripe) with a medium size.
Tips And Tricks for The Best Chè Chuối
Here are 6 tips that will help you upgrade the dish and adjust it to your liking.
FAQs
Before ending the post, here are some commonly asked questions about this dessert that might pique your interest.
A Must-Try Dessert For Banana Lovers!
Bananas have always been an outstanding dessert, and if you’ve been a fan of this health-giving fruit, you’ll love Che Chuoi right after the first try. And with today’s easy-to-follow recipe, I believe that you’ll be able to make it without any problem.
Have you tried Che Chuoi? Are there any Vietnamese sweet soup recipes that you’d like to learn? Please leave your answer in the comment. I’ll make sure to read all of them. Also, kindly like and share the post so more people get to enjoy this delightful dessert.
Chè Chuối Recipe (Vietnamese Banana, Coconut and Tapioca Dessert)
Equipment
- Pot
- Knife
- Chopping Board
- Ladle
- Sieve
- Spoon
- Mortar and pestle
Ingredients
- 6 Siamese bananas
- 3 tablespoons sugar
- 0.5 teaspoon salt
- 0.8 cups coconut milk
- 0.4 cups water
- 4 tablespoons small tapioca pearls
- 4 pandan leaves
- 2 tablespoons roasted peanuts
Instructions
- Cut the bananas into even slices
- Season them with sugar and mix well. Let them rest for 20 to 30 minutes.
- Soak the tapioca pearls in warm water for 20 minutes.
- Crush the roasted peanuts coarsely using the mortar and pestle. Do not crush them too finely.
- Fill a pot with water and add the pandan leaves. Cook them for about 5 minutes. When the water is warm, pour in the coconut milk and gently stir to combine. Add a little salt.
- Continue to cook for 5 minutes, then remove the leaves.
- The tapioca pearls should have swollen up at this point. Drain them with a sieve.
- Add the drained tapioca pearls to the soup and season with sugar. Cook for 15 minutes or until the pearls become transparent and have come to the ideal size.
- Add the banana slices and cook them for another 5 minutes. Then, cut the heat.
- Ladle the soup into a bowl and sprinkle some roasted peanuts on top. Enjoy!
Video
Notes
- The total time is estimated based on 5 servings.
- Remember to stir frequently during cooking. Otherwise, the tapioca pearls will stick to the bottom of the pot.
- Do not cook the soup for too long after adding the bananas, as doing so will cause them to turn mushy.
- If you prefer a thicker soup, adding a little tapioca starch is a great idea. First, combine the starch with some water. Slowly add the mixture to the pot, stirring continuously until the soup thickens.
- You can enjoy this dessert chilled or warm.
- The amount of sugar I used in the recipe is ideal for warming the dessert. If you want to serve it chilled with some ice cubes, I recommend adding a bit more sugar.
- If you can’t get your hands on pandan leaves (fresh, frozen, or dried), vanilla powder or pandan flavoring are acceptable substitutes.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.