Che Chuoi is a delicious Vietnamese dessert which consists of cooking nam wah bananas with cassava and tapioca pearl in sweetened coconut milk. The use of pandan leaves to an added aromatic fragrant is optional.
- Serving: 6 quarts (12 servings)
- Prep time: at least 5 hours
- Cook time: 1 hour
- 14 nam wah bananas (chuoi su)
- 1 cassava root
- 2 Tbsp tapioca pearls
- 1/2 cup tapioca sticks
- 6 pandan leaves (optional)
- 2 400-ml cans of coconut cream milk
- 1 liter or about 1 quart water
- 2/3 cup white sugar or rock sugar
- 1 tsp salt (1/2 & 1/2)
Note to self: Increase bananas, don’t use more than 1 cassava, and increase the tapioca sticks and lesson the pearls for Grace.
1. Wash, peel, and cut cassava into 1-inch cube size. Soak the cut cassava for at least four hours. Soak the 2 Tablespoon tapioca pearls for about 10 minutes and the tapioca sticks for two hours in water.
2. In a mixing bowl, peel and slice bananas into 1/2-inch diagonal slices. The moment I noticed how my little man was cutting up the bananas was when I quickly put down my camera and tried to cut up the remaining bananas as fast as I can. He sure needs practice with his knife skills. This is also Grace’s first time I allowed Grace to cut with a butter knife.
3. Marinate bananas with half cup sugar and 1/2 teaspoon sea salt for 30 minutes. Stir the banana and sugar mixture gently until well incorporated.
4. In a pot, add in half cup of rock sugar or white sugar, 2 cans of coconut cream milk, the pandan leaves bundled up, cassava, and banana last.
5. Add one liter of water. Mix well and cook the mixture for 15 minute on medium heat and turn heat to low and cook for about 45 minutes. I also have the lid on. Stir occasionally.
6. Add more sugar to your preference. I added 1/3 cup sugar, half a teaspoon sea salt, and tapioca pearls and sticks. Cook for another ten minutes on medium heat. Stir frequently so the tapioca doesn’t stick together or clumps up.
7. Serve hot and enjoy! Store in the refrigerator and reheat when ready to eat again.