Description
This delightful traditional Vietnamese banana tapioca pudding called Che Chuoi can warm you up on cold mornings as well as refresh on a hot summer day!
Ingredients
- ½ cups Tapioca Pearls
- 14 ounces, fluid Coconut Milk
- ⅓ cups Sugar
- 1 cup Water
- 3 Bananas, Peeled And Sliced
- 1 Tablespoon Sesame Seeds, Toasted
- 1 Mango, Peeled, Thinly Sliced
Preparation
Soak tapioca pearls in water for 1 hour prior to cooking. Drain. Put them in a saucepan with 3 cups of water and bring to a boil. Turn the heat to low and cook for 10–15 minutes until tapioca pearls are opaque. Drain well and set aside.
In a saucepan, combine coconut milk, sugar and water. Cook on a low heat, stirring, for 5 minutes or until dissolves completely. Add bananas and cook for another 5 minutes.
Add cooked tapioca pearls and stir. Cook for 2 more minutes. Remove the pudding from heat and let it cool so it could thicken. Sprinkle with sesame seeds and add few mango slices on top.
