← Nouns Cooking · Vietnamese

Ingredients

• 3 tbsp Small tapioca pearls
• 450 g ripe bananas (small Asian bananas if you can find them), peeled
• 80 g Sugar
• 450 ml Water
• 2 pandan leaves, knotted (optional)
• 200 ml coconut cream or full-fat coconut milk
• ¼ tsp Salt
• 2 tbsp roasted peanuts, crushed
• 1 tbsp Sesame seeds, toasted

Method

1. Soak the tapioca pearls in warm water for 15 min, then drain. Slice the bananas on the diagonal into 2 cm pieces and toss them with 2 tbsp of the sugar.
2. Bring the water to the boil with the pandan leaves. Add the tapioca and simmer for 8–10 min, stirring often so it doesn’t stick, until the pearls are almost completely clear.
3. Add the bananas and the rest of the sugar and simmer gently for 5 min, until the bananas are soft but still hold their shape.
4. Stir in the coconut cream and salt and heat for 2–3 minutes without boiling. Remove the pandan.
5. Serve warm in small bowls, sprinkled with the peanuts and sesame seeds.

Tips

• Contains peanuts; skip them or use toasted coconut for a nut-free bowl.
• The pinch of salt is important: it makes the coconut taste richer and balances the sweetness.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Marion's Kitchen