Not only am I not a huge fan of dessert, I don’t even like eating bananas. Oddly there is something so comforting and tasty about a bowl of che chuoi, and it’s making me break all my rules. My sister-in-law taught me how to make this che over the phone, so it’s quite simple to make.
This che does require a specific type of banana, the short Asian bananas (looks like baby bananas). I’m sure you can use regular bananas but it won’t taste as good. The short bananas has more starch, is more firm, and is less sweet than regular bananas. It will hold up better during the cooking process and there will be more of a bite to it (regular bananas will get too mushy). Make sure the bananas are ripe before making this che otherwise these short bananas will have a bitter taste. Enjoy!
1 hand of RIPED banana (the short Asian kind if possible)
1 can of coconut
2 cups of cubed cassava roots (I use the frozen kind)
1/4 cup of tapioca pearls
1. Cut bananas down about 1 inch in length. Marinate bananas with about 5 tablespoon of sugar, let it marinate overnight so you can make it the next day.
2. Boil the cassava roots until it’s about 60% done, you will finish cooking it in the coconut milk. I like my cassava roots pretty firm otherwise it will fall apart. Cube the cassava roots to about 1/2 inch.
3. Wash your tapioca pearls.
4. Pour the entire can of coconut milk in a large pot on medium heat. Fill up that coconut milk can with water and stir it in with the coconut milk.
5. Add the cubed cassava roots and the tapioca pearl. Add about 4-5 tablespoon of sugar and a pinch of salt. More or less sugar depending on how sweet you like, don’t forget the bananas were marinated with additional sugar.
6. Let the cassava roots cook in the coconut milk until the tapioca pearl has expand.
7. Add the marinated bananas. Let the bananas cook until it’s tender. I like my bananas firm so it’s about 10 minutes.
8. Transfer to bowl and enjoy with roasted peanuts.