Print
Vietnamese Banana and Coconut Dessert - Che Chuoi

Vietnamese Banana and Coconut Pudding - Che Chuoi

A simple and refreshing pudding that is delicious and easy to make!

Course Dessert, Snack
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings 6 People
Author Scruff and Mum

Ingredients

  • 200 g frozen cassava (available at Asian groceries)
  • Tap water for soaking
  • 30 g small tapioca pearls (available at Asian groceries)(Note 1)
  • 30 g tapioca zig zags / bot khoai (Optional and available at Asian groceries)(Note 2)
  • 4 just ripe Cavendish or your choice of bananas, cut into quarters at an angle (Note 3)
  • 400 ml quality thick coconut cream
  • 600 ml water
  • 4 pandan leaves, tied together in a reef knot (available at Asian groceries)
  • 200 g caster sugar
  • 1/4 tsp salt

Garnish

  • 2 tbsp of crushed unsalted roasted peanuts
  • 1 tbsp of black sesame seeds (optional)

Instructions

  1. Defrost the cassava and remove any traces of the vein (brown stem). Cut into 1 cm cubes. 

  2. In two separate bowls, soak the tapioca pearls and zig zags in cold tap water for 15 mins. 

  3. Place two of the banana quarters into a bowl. Using a fork, finely mash the banana.

  4. In a third bowl, soak the remaining banana in plenty of cold water. 

  5. Bring a pot of roughly 4 cups of water to the boil. Add the tapioca zig zags in and immediately stir the pot so that they don't stick to each other. Cook for 12 mins and stir every 3 minutes.

  6. While the tapioca zig zags are cooking, in a large pot add the coconut cream, 600 ml of water, pandan leaves, cubed cassava, salt and the banana mash.  Turn the heat on medium high and allow to boil. 

  7. After 12 mins strain the tapioca pearls that are soaking and add it to the zig zags. Cook for 1 min and continue to stir the pot. Once done, strain the tapioca ingredients and add it straight into the coconut water mixture.  (Note 4)

  8. When the coconut water is boiling, turn the heat down to low and add the sugar. Stir the pot until the sugar is completely dissolved.

  9. Add the chopped bananas and simmer on low for 16 mins. Gently stir the pot every few mins and try to loosen any tapioca balls or zig zags that are stuck on the bottom.

  10. After 16 mins, check the sweetness of the liquid. Adjust according to your taste. 

  11. Take off the heat and allow to cool.

  12. I strongly recommend you serve this dessert chilled but it is OK warm. To chill, put it in the fridge for at least 3+ hours before serving. If you prefer it warm, then allow it to cool for roughly 45 mins in the fridge before serving.

  13. Just before serving, stir to redistribute the tapioca pearls and zig zags. Garnish with peanuts and black sesame seeds.

Recipe Notes

  1. You can always add more tapioca pearls if you enjoy them. Remember that the more you add, the thicker the pudding gets,
  2. The tapioca zig zags can be hard to find so at your Asian groceries, show them the term "bot khoai". This will likely increase your chances of finding them. Also, you can omit this ingredient if its all too hard!
  3. If you are using the Asian bananas or lady fingers, then I suggest you use 5. This is because they are much smaller than the Cavendish variety. Use one whole banana to mash and cut the rest into thirds. 
  4. There will be tapioca pearls sticking to the strainer. Use a spoon to scrape them off. It is inevitable that you will lose some!