How to Make Vietnamese Banana, Tapioca Pearl and Coconut Milk Sweet Soup - Che Chuoi
Sweet soup, Che, enrobed in coconut milk is one of the most favorite desserts in Vietnamese cuisine.
If you have never tried Vietnamese Che before, this is a great dish to start.
Small, creamy, ripe but firm banana, also known as finger or baby banana, are simmered for this sweet coconut milk soup.
With tapioca added, the final texture is similar like Western style tapioca pudding in coconut milk.
Yellow Rock Candy is the sugar that is purified and concentrated from the sugarcane.
Using it instead of the granulated sugar to give the broth a better fragrant taste and it's healthier than processed granulated sugar.
You can buy a box of approximately around 1 pound for 1 dollar.
Banana, Tapioca Pearl and Coconut Milk Sweet Soup - Che Chuoi Recipe: Ingredients: 1 cup canned unsweetened coconut milk 3 cup water 1/4 cup small tapioca pearls 1/2 cup yellow rock candy sugar Pinch coarse sea salt 4 ripe finger bananas, peeled and cut into slight diagonal pieces, 3/4 inch thick 1/2 tsp vanilla extract Toasted sesame seeds Directions: Bring the coconut milk and 3 cups water to a boil.
Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 15 minutes.
Add banana and cook for 2 minutes more, until the bananas are slightly soft.
Remove from the heat and stir in vanilla extract.
Allow the soup to cool and thicken for about 15 minutes.
Taste and adjust with more sugar and salt, if necessary.
To serve, ladle the soup into small bowls and top with a sprinkle of toasted sesame seeds.
Serve hot, at room temperature, or chilled.
Serve 4 to 6.
If you have never tried Vietnamese Che before, this is a great dish to start.
Small, creamy, ripe but firm banana, also known as finger or baby banana, are simmered for this sweet coconut milk soup.
With tapioca added, the final texture is similar like Western style tapioca pudding in coconut milk.
Yellow Rock Candy is the sugar that is purified and concentrated from the sugarcane.
Using it instead of the granulated sugar to give the broth a better fragrant taste and it's healthier than processed granulated sugar.
You can buy a box of approximately around 1 pound for 1 dollar.
Banana, Tapioca Pearl and Coconut Milk Sweet Soup - Che Chuoi Recipe: Ingredients: 1 cup canned unsweetened coconut milk 3 cup water 1/4 cup small tapioca pearls 1/2 cup yellow rock candy sugar Pinch coarse sea salt 4 ripe finger bananas, peeled and cut into slight diagonal pieces, 3/4 inch thick 1/2 tsp vanilla extract Toasted sesame seeds Directions: Bring the coconut milk and 3 cups water to a boil.
Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 15 minutes.
Add banana and cook for 2 minutes more, until the bananas are slightly soft.
Remove from the heat and stir in vanilla extract.
Allow the soup to cool and thicken for about 15 minutes.
Taste and adjust with more sugar and salt, if necessary.
To serve, ladle the soup into small bowls and top with a sprinkle of toasted sesame seeds.
Serve hot, at room temperature, or chilled.
Serve 4 to 6.
