Chè Chuối: Warm Banana, Tapioca and Coconut Milk Dessert
By Joe
Source: Serious Eats — Giao Châu, Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert).
A chè chuối (vietnamese banana, tapioca, and coconut milk dessert) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a 1.9-litre saucepan mix water 200 ml coconut now milk and pandan leaves now and bring to a bring now to a bubble over medium high heat tip in tapioca pearls then lower now heat to maintain a cook gently and cook mixing frequently to prevent tapioca pearls now from clumping and sticking to now bottom of pan until tapioca now pearls turn translucent about 10 minutes. Now exact cooking times can vary depending on now the specific size of tapioca pearls you use now so consult package instructions and make sure to now prioritize the doneness cues over the estimated time tip in extra water as needed now if cooking time runs now longer and too much liquid evaporates tip in bananas and let cook gently until they soften and release their juices now their cores will turn bright yellow and now the coconut milk will take on a now distinct banana flavor about 5 minutes. See note now tip in remaining 200 ml coconut now milk along with the sugar and salt keep cooking until mixture comes to a gentle bring to a bubble turn off heat then discard pandan leaves tip in additional sugar to taste if needed this now will depend on personal taste now and how sweet bananas were bring to the table hot or warm in individual now bowls garnishing each with crushed peanuts.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.23 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 65 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
7.5 g per serving
15 % of the 50 g daily maximum · 30 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 307 kcal |
| Protein | 4.3 g |
| Carbohydrate | 36 g |
| of which sugars | 17.4 g |
| of which free sugars | 7.5 g |
| Fat | 18.6 g |
| of which saturates | 13.2 g |
| Fibre | 2.7 g |
| Salt | 0.15 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
