Vietnam - Chuoi Chung (Bananas and Tapioca in Coconut Milk) Recipe
Vietnam - Chuoi Chung (Bananas and Tapioca in Coconut Milk) Recipes
6 ripe bananas, peeled and cut crosswise into thirds
2 tsp salt
48 fl oz / 1.5 liter water
4 oz / 125g pearl tapioca
5 oz / 155g sugar
1 tbsp cornstarch (cornflour) mixed with 3 tbsp water
13.5 fl oz / 420ml coconut milk
Place the bananas in a large bowl and add water to cover and 1/2 tsp of the salt. Set aside.
In a saucepan over high heat, bring the 6 cups (48 fl oz / 1.5 liter) water to a boil. Add the pearl tapioca, reduce the heat to low, and simmer until the pearls are clear, about 10 minutes. Add the sugar and the remaining 1.5 tsp salt and stir to dissolve. Stir in the diluted cornstarch until the liquid is lightly thickened, 2-3 minutes. Drain the bananas and add to the saucepan along with the coconut milk. Cook over medium heat until tender but firm, about 5 minutes.
Remove the pan from the heat and divide the bananas and liquid evenly among individual bowls. Serve hot or warm.
Bananas stewed in coconut milk is a popular afternoon snack in Vietnam.