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Tapioca Pudding with Cassava and Banana (Che Chuoi Chung)

Siesta time with Tapioca Pudding with Cassava and Banana (Che Chuoi Chung) is a must! See clips and learn how

 

What you need:

  • 100 g cassava

  • ⅓ cup caster sugar

  • 1 cup coconut cream

  • 3 sugar bananas

  • 40 g tapioca

  • ¼ cup roasted peanuts

  • 1 tbsp toasted sesame seeds

 

Sweetened coconut cream (nuoc cot dua)

  • 1 cup coconut cream

  • 1 tsp potato starch

  • 1 tbsp caster sugar


 

Here’s how you make Tapioca Pudding with Cassava and Banana (Che Chuoi Chung)

  1. In a pan, combine all the sweetened coconut cream mixture and simmer on a low heat while stirring constantly. When hot enough, remove from heat.

  2. In pan, bring to a boil 1 liter of water. Pour in tapioca and stir occasionally to separate the balls. Let it boil for 4 minutes until tapioca is ready. Then wash with running water not to overcooked.

  3. Combine 600ml water, coconut cream, sugar and cassava and bring to a boil. Stir to dissolve the sugar completely. Lower the heat and let it cook for 15 minutes with constant stirring. Pour in the tapioca and and bananas and churn again for 10 minutes until the bananas are starting to break down. Add the remaining coconut cream and salt and cook for 2 minutes.

  4. Serve into different bowls and sprinkle some sweetened coconut cream, peanuts and sesame seeds

 

 

 

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Tapioca Pudding with Cassava and Banana (Che Chuoi Chung)
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