This is the Vietnamese receipe for making the desert: Bananas and Sago Pearls in Coconut Cream or called Che Chuoi Chung in Vietnamese…
This is the Vietnamese receipe for making the desert: Bananas and Sago Pearls in Coconut Cream or called “Che Chuoi Chung” in Vietnamese
6 small ripe bananas, peeled
3/4 cup (150 g) sugar
4 cups (1 liter) thin coconut milk
1/2 cup (75 g) sago pearls
2 pandanus leaves
1 cup (250 ml) thick coconut milk
Ground roasted unsalted peanuts or sesame seeds, to serve
1 Sprinkle the bananas with the sugar and set aside.
2 In a saucepan, heat the thin coconut milk, sago and pandanus leaves over medium heat for about 15 minutes, stirring occasionally. Add the bananas and simmer for about 5 minutes, then add the thick coconut milk, mix well and remove from the heat.
3 Serve in individual serving bowls, sprinkled with ground peanuts or sesame seeds on top.
Serves 4 Preparation time: 15 mins cooking time: 20 minutes
