RECIPES
February 2023
February 2023
Che Chuoi Khoai Mi - Viet Banana Dessert with Cassava
As a kid, Che Choui is probably the first ever vietnamese che (dessert) I can recall eating at family gatherings. The popular dish consists of thai bananas and baby tapioca pearls swimming in sweetened coconut milk, and is served hot! As a grown up, the addition of khoai mi (cassava root) quickly became my favorite part of this dessert. I think cassava’s chewy, slightly savory, and potato-like creaminess adds soft contrast while still complimenting che choui’s classic form. Every bite is as nostalgic as it is comforting. I feel happy and at home, and I hope you feel the same when you indulge in this <3
INGREDIENTS
serves 6-8
1 large / 2 small cassava roots, cubed
8 thai baby bananas, ripe and chilled
1/2 cup sugar
1/2 cup tiny tapioca pearls
7 oz savoy coco cream
opt topping
Muoi Me Dau Phong
Sweet and Salty Sesame Peanut Topping
makes about 1/2 cup
1/2 cup toasted peanuts
2 tbsp roasted sesame seeds
1 1/2 tbsp sugar
1 tsp salt
serves 6-8
1 large / 2 small cassava roots, cubed
8 thai baby bananas, ripe and chilled
1/2 cup sugar
1/2 cup tiny tapioca pearls
7 oz savoy coco cream
opt topping
Muoi Me Dau Phong
Sweet and Salty Sesame Peanut Topping
makes about 1/2 cup
1/2 cup toasted peanuts
2 tbsp roasted sesame seeds
1 1/2 tbsp sugar
1 tsp salt
︎TIP: this recipe is meant to be shared with many. for a personal serving and something sweet the next day, half the recipe
DIRECTIONS
Wash, peel, and cut cassava roots into 1 inch cubes. Let soak in a bowl of warm lightly salted water for at least 20 minutes. Remove cassava and add to small saucepan. Fill the saucepan with water just until it covers the cassava. lightly salt the water and boil on medium high until the root is cooked ~ 8 mins, and then remove from heat and drain. It should look pale, white, and tender.
Peel and cut your bananas into ~ 1 inch thick chunks, and add to a large pot. Some people prefer slicing the bananas diagonally, your choice! Fill the pot with just enough water to completely submerge the bananas and place on stove on medium high heat. Add sugar and let simmer for ~4 minutes, stirring occasionally. Add in the coco cream. Stir and let simmer for another 4 minutes.
Add in your tapioca pearls, stir and let simmer on medium heat for 10 minutes, covered. Do not open during this period.
Lastly add in your cooked cassava cubes and lightly stir untill combined. Your tapioca should look slightly translucent, but not completely. Cover with lid and remove from heat to let sit, covered for 15 more minutes. The remaining heat will finish cooking the tapioca pearls should look completely translucent when done. The dessert should also slightly thicken as it cools down.
Wash, peel, and cut cassava roots into 1 inch cubes. Let soak in a bowl of warm lightly salted water for at least 20 minutes. Remove cassava and add to small saucepan. Fill the saucepan with water just until it covers the cassava. lightly salt the water and boil on medium high until the root is cooked ~ 8 mins, and then remove from heat and drain. It should look pale, white, and tender.
Peel and cut your bananas into ~ 1 inch thick chunks, and add to a large pot. Some people prefer slicing the bananas diagonally, your choice! Fill the pot with just enough water to completely submerge the bananas and place on stove on medium high heat. Add sugar and let simmer for ~4 minutes, stirring occasionally. Add in the coco cream. Stir and let simmer for another 4 minutes.
Add in your tapioca pearls, stir and let simmer on medium heat for 10 minutes, covered. Do not open during this period.
Lastly add in your cooked cassava cubes and lightly stir untill combined. Your tapioca should look slightly translucent, but not completely. Cover with lid and remove from heat to let sit, covered for 15 more minutes. The remaining heat will finish cooking the tapioca pearls should look completely translucent when done. The dessert should also slightly thicken as it cools down.
opt: while the dessert cools,
make Muoi Me Dau Phong
Sweet and Salty Sesame Peanut Topping
In a bag, roughly pound out toasted peanuts until desired crumble. Add to a small bowl and mix with sesame seeds, sugar, and salt until combined. Store in airtight container.
Serve Che with topping immediately or store the fridge for up to 5 days. Microwave or reheat on stove to serve.
enjoy babe,
kale