(Che Chuoi)
This super-fast dessert is delicious served hot or cold
Ingredients : Serves 6 - 8
30 g (1/4 cup) toasted Sesame seeds or peanut
Ingredients : Serves 6 - 8
30 g (1/4 cup) toasted Sesame seeds or peanut
6 Ripe bananas, peeled,slice in half lengthways,then cut the pieces into thirds for a total of 36 pieces.
500 ml ( 2 cups) Coconut milk
250 ml (1 cup )Water
1 Pandan leaf, washed and tied in a knot (optional)
110 g ( ½ cup) Sugar
¼ teaspoon Salt (optional)
3 tablespoons Tapioca pearls (sago), rinsed in cold water and drained
Method :
Add 2-3 T sugar and a pinch of sea salt in. Marinate for 15-20 minutes. Cover with water and bring to boil over medium high heat. Lower heat, add tapioca strips in, simmer for 5 minutes, add tapioca pearls in. Continue to simmer until all the tapioca turns translucent and the banana tender soft. Add coconut cream in, add sugar to taste
Remove the pan from the heat. Spoon the mixture into individual dessert bowls .Top with crushed toasted peanut and sesame.
3 tablespoons Tapioca pearls (sago), rinsed in cold water and drained
Method :
Add 2-3 T sugar and a pinch of sea salt in. Marinate for 15-20 minutes. Cover with water and bring to boil over medium high heat. Lower heat, add tapioca strips in, simmer for 5 minutes, add tapioca pearls in. Continue to simmer until all the tapioca turns translucent and the banana tender soft. Add coconut cream in, add sugar to taste
Remove the pan from the heat. Spoon the mixture into individual dessert bowls .Top with crushed toasted peanut and sesame.
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