Che Choui (Banana Coconut Tapioca/Sago Pudding Dessert)

 Hello! Thank goodness it's a Friday!! I was meaning to post this up the other day but I was too busy getting ready for the Britney Spears Australian Circus Tour the other night and too tired to do anything afterwards! I had a wonderful night! I got the ticket from my long time friend as an early xmas present! She's such a sweetie! As for now as a small thank you gesture I made her: Che Chuoi (Banana Tapioca/Sago Pudding Dessert) and a dozen of the Porteguese Custard Tarts.


Che Chuoi or Banana Coconut Tapioca/Sago Pudding Dessert is a popular Vietnamese dessert usually sold by street vendors in Vietnam as a cool quick snack. Here you will find this dessert in front of the counter at most Asian grocers. You will find these fresh warm desserts on Saturday morning but then when cooled it will set and go thick instead of a smooth runny consistency like custard when hot. The dessert is usually sprinkled with granulated roasted peanuts and roasted sesame seeds. Other toppings may include sliced mango, pineapple or fresh fruit but personally I just like it simple!!! You don't want to mix too much stuff in it otherwise you can't taste the main ingredient - the bananas. The ingredients are minimal. You only need a few.


Che Choui (Banana Coconut Tapioca/Sago Pudding Dessert)
Serves 6 to 8 people.

Ingredients (you can get these at the local Asian Markets e.g. Inala, Sunnybank or even Woolworths! Sago is in Woolworths in the pudding/canned fruit aisle)

• 1 cup tapioca pearls (or sago too)
  
• 1 to 2 cups for water
• 3/4 to 1 cup of white sugar
• drop of vanilla essence
  
• 1 can (400g) of coconut milk
• 3 bananas sliced side ways (you can use any banana's but lady finger's are preferred)
  
• extra water

Instructions

The first step is to place the tapioca pearls in a bowl or plastic container and cover with water for at least 1 to 2 hours. It should double in size and fluffed. After 2 hours, in a pot add a bit more water and cook the pearls on med high heat. It should look transparent and feel jelly or gummy. Don't over cook cause it's still going to be cooked in the coconut milk.

the tapioca pearls should change from solid colour to transparent and double in size.


the tapioca pearls cooked - should look transparent and feel gummy

Secondly, mix in the coconut milk, sugar, vanilla and put low to med heat until you see bubbles coming up. Stir until sugar is dissolved. Then add the sliced bananas into the mixture and cook for another 5 minutes or less until you smell a banana aroma. Be careful not to break up the bananas otherwise the pudding will look mushy. Leave for about 15 minutes.

Lastly, leave to cool and eat warm sprinkled with peanuts and sesame seeds.

You can have it cold as well. It's refreshing and cool for summer. I like ladle the pudding into individual plastic Chinese takeaway containers and pop them in fridge for 2 hours. When cooled the consistency of the pudding gets thick soft jelly like consistency and not runny when hot.

cold Banana Tapioca Pudding Dessert topped with peanuts and sesame seeds.

Easy wasn't it? You should try it! I know most Asian desserts look ugly but hey it tastes great! Better than a chocolate bar!