Sunday, October 6, 2013

Che Chuoi Chung (Banana Pudding with Tapioca Pearls and Coconut Milk)

Recipe makes 3-4 servings

6 ripe Lady Finger Bananas or 3 regular Bananas
1/2 cup Tapioca Pearls (Soaked for 30 minutes)
1 can Coconut Milk
3/4 cup Sugar (depends on taste)
1 cup Water
1 tsp. Vanilla Sugar or Extract

Peanuts/Sesame Seeds Topping
1-2 Tbsp. Sesame Seeds
1-2 Tbsp. Roasted Peanuts
Pinch of Salt
1 Tbsp. Sugar

Peel your Bananas and cut them in half. Put your Bananas in a large bowl.
Add 1/4 cup Sugar to the Bananas and mix.  Let it sits for 30 minutes.
In a small pot pour in 1 can of Coconut Milk. Add in 1 cup Water.
Add in 1/2 cup Sugar. Let it simmer.  Then add in the Bananas.
Let it simmer for about 3 minutes.  Then add in the Tapioca pearls.
Continue to let it simmer until you see the Tapioca pearls turn into a translucent color.
Now add in 1 tsp Vanilla Sugar or Extract. Mix and you are done.
To make the Peanuts/Sesame Seeds topping, add in 1-2 Tbsp. Sesame seeds in a pan.
Stir until it becomes light brown. Do the same with the peanuts.
Then smash the sesame seeds and the peanuts together.
Add in a pinch of salt and 1 Tbsp. Sugar.  Mix it.
To serve, use a small bowl add some pudding in and sprinkle the Peanuts/Sesame Seeds topping.

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