Banana Coconut Tapioca Pudding (Che Chuoi)
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Banana Coconut Tapioca Pudding (Che Chuoi)
Ingredients
- Tapioca - 7.1 oz
- Palm Sugar - 2.8 oz
- Pandan extract - 2 pieces
- Coconut Milk - 13 fl oz
- Bananas - 3 pieces
- Palm Sugar - 2 tablespoons
- Water - 8 fl oz
- Toasted Sesame - 1 tablespoon
- Mango - 1 piece
- Pineapple - ½ piece
Step by Step guide
Step 1
Pour the tapioca into a bowl, cover with cold water, and let it soak for 2 hours. Drain through a sieve and place in a pot of boiling water. Cook for 10 minutes. Drain.
Step 2
Meanwhile, in a large pot, combine the coconut milk, light sugar, water, and the pandan leaves tied in a knot. Place over low heat and stir until the sugar dissolves. Add the tapioca and mix well. Remove from heat and let it cool slightly. Add thinly sliced bananas, mix, cover with plastic wrap, and refrigerate to cool.
Step 3
In a small skillet, combine the dark palm sugar and water. Place over high heat and cook, stirring, for 2 minutes until the sugar melts. Add the sesame seeds and cook, stirring, for another 2 minutes until the syrup thickens.
Step 4
Remove the pandan leaves from the tapioca.
Step 5
Divide the tapioca into serving bowls, garnish with pieces of mango and pineapple, and drizzle with sesame syrup.
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