Chè chuối

Method

1. 1

   Soak the pearls

   Off the heat, soak the tapioca pearls in 400 ml water for 15 minutes, until they look plump.

2. 2

   Warm the coconut base

   Over medium heat, bring the coconut milk, palm sugar, pandan leaf and salt to a gentle simmer. Stir for 4 minutes, until the sugar dissolves.

3. 3

   Cook the pearls

   Drain the pearls and add them to the pan. Simmer over low heat for 10 minutes, stirring often, until mostly translucent with a small opaque dot in the centre.

4. 4

   Simmer the bananas

   Add the banana slices and simmer gently over low heat for 5 minutes, stirring carefully, until tender but still holding their shape.

5. 5

   Finish the pudding

   Keep the pan over low heat for 1 to 3 minutes more if needed, until the pearls are fully translucent and the pudding is creamy. Remove the pandan leaf and leave the pudding slightly loose.

6. 6

   Serve

   Off the heat, rest for 2 minutes. Spoon into bowls and scatter over the roasted peanuts and toasted sesame seeds. Serve warm.

Tips

• Keep the coconut milk below a boil to help prevent it splitting.
• Stir the pearls often as they simmer so they cook evenly.
• Stir carefully once you add the bananas to keep the slices intact.

Swaps

• Use light brown sugar instead of palm sugar.
• Use chopped cashews instead of roasted peanuts.

Storing

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently, stirring in a splash of water or coconut milk to loosen.