Banana Tapioca Pudding- Che Chuoi

Bought some Asian bananas because I was craving for some banana tapioca pudding.  The bananas were only slightly yellow when I bought them. I let them sit on the counter for a week until very ripe to cook them for max sweetness. The good thing about these Asian bananas is even if skin is somewhat black, the inside is still very good and not mushy.

Let bananas continue to ripe another 2-3 days for max sweetness












Ingredients:

10-12 ripe Asian bananas
1/2 cup sugar (sweeter add 2 tbsp)
1/2 tsp salt
2 cans coconut milk (14 oz each)
2 cup water
1/3 cup tapioca
1 tbsp sweet potato starch+ 1/3 cup water

Instructions:

1. Cut your bananas lengthwise into 3 pieces each bananas.

2. Marinate bananas with sugar and salt for about 15-20 minutes.

3. Bring 2 cup water to boil. Add in tapioca and let it boil for 3 minutes.

4. Add in coconut milk and bring to simmer. Add in marinated bananas.  Stir and bring to simmering boil. Taste add in more sugar if needed.

5. Stir in starch water and stir until thicken. Remove from heat to cool and let tapioca to fully expand before serving about 15-20 minutes.

6. Serve warm or cold. Garnish with toasted peanut and sesame seeds.

Enjoy!

***Best to eat same day it's made. Store leftover in refrigerator.  Can eat cold or warm in microwave before eating.