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Banana coconut tapioca puddings (che chuoi)
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Prep Time:
255 minutes
Cook Time:
15 minutes
Total Time:
270 minutes
Exotic Asian boba pudding starring tropical banana, mango, and pineapple.
Ingredients:
  • 200g tapioca
  • 400g can coconut milk
  • 250ml water
  • 80g palm sugar
  • 2 pandan leaves, tied into a knot
  • 3 just ripe bananas, peeled, thickly sliced
  • 40.00 ml finely grated dark palm sugar (see note)
  • 20.00 gm water, extra
  • 12.00 gm sesame seeds
  • 1 mango, peeled, thinly sliced, to serve
  • 1/2 ripe pineapple, peeled, thinly sliced, to serve
Instructions:
  • In a large bowl, soak the tapioca in cold water for 2 hours. Strain through a sieve. Boil in water for 10 minutes until opaque. Drain well before using.
  • In a large saucepan over low heat, mix together coconut milk, water, sugar, and pandan leaves. Stir and cook for 5 minutes until the sugar dissolves and the mixture is heated through. Next, gently stir in the tapioca, then remove from heat and allow it to cool slightly. Finally, add the banana, transfer the mixture to a bowl, cover with plastic wrap, and chill in the fridge.
  • In a small frying pan over high heat, melt the dark palm sugar with water. Stir for 2 minutes until the sugar dissolves. Add sesame seeds and continue stirring for 2 more minutes until the syrup thickens.
  • Separate and discard the pandan leaves from the tapioca. Divide the tapioca equally among serving bowls. Top with mango and pineapple slices, and drizzle with sesame syrup before serving.

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