PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Chè Chuối – Banana Pudding

Servings
2
Prep
5 m
Cook
10 m

Recipe By: Chef Ha Nguyen

This cheap and cheerful dessert can be done anytime at home. Just like when you eat plain bananas, ripeness is everything. Too green and it’s starchy and astringent, too ripe and it’s mush. Tapioca pearls are made from cassava root starch–a root you’ll often find in other Vietnamese desserts.

Ingredients

Directions

1
1. Soak the dry item in warm water for about 20 minutes, then drain.
2. Peel and cut bananas then marinate it with sugar to sweeten them. Make sure all sides of the bananas are covered in sugar, then cover and refrigerate for 30 minutes to 2 days. The longer you can marinate, the better.
3. Bring coconut cream to a boil with 2 knots of pandan leaves and sugar. Turn the heat to medium, and simmer for about 20 minutes to extract the pandan flavour - may need extra water to thin down as evaporate.
4. Add the remaining ingredients into the pot (banana, tapioca, salt), simmer on medium for about 15-20 minutes more until bananas reach desired softness.
5. Combine topping ingredients and sprinkle a bit on top of each individual serving