The enchanting world of Vietnamese desserts presents a treasure trove of textures and flavors, where the humble tapioca pearl finds its spotlight. A staple in Vietnamese cuisine, these translucent spheres of joy are the foundation of many beloved sweet treats, offering a delightful chewiness to the culinary experience. Vietnamese tapioca desserts are a testament to the simplicity and elegance of traditional recipes, blending the subtle sweetness of tapioca with the richness of coconut milk and the freshness of tropical fruits. From the classic chè bưởi, a pomelo tapioca dessert, to the moreish chè trôi nước, glutinous rice balls served in a sweet soup, these desserts are not just about savoring flavors but also about embracing the cultural heritage. Each recipe tells a story of seasonal celebrations, family gatherings, and the everyday pleasure of enjoying a simple, yet satisfying, sweet treat. As we explore these Vietnamese tapioca dessert recipe, we embark on a culinary journey that promises to enchant the senses and connect us to the heart of Vietnam’s rich gastronomic culture.
What is Tapioca Dessert?
Tapioca Dessert (chè chuối) is a quintessential Vietnamese dessert featuring the refreshing flavors of ripe bananas, coconut milk, and chewy tapioca pearls. This traditional treat is cherished for its comforting, familiar taste and its versatility to be customized with different fruits, textures, and aromas. While popular throughout Vietnam, Chè Chuối is especially adored in the Mekong Delta where an abundance of fruit grows. Making your own Chè Chuối at home captures the essence of this classic dessert and provides a delightful way to experience authentic Vietnamese cuisine.
History and Cultural Significance
Chè Chuối has ancient roots in Vietnamese cuisine. Bananas have grown in Southeast Asia for thousands of years and tapioca pearls were traded through the Asia-Pacific. Combining these ingredients with coconut milk created a nourishing, filling, and cooling dessert ideal for hot tropical climates.
Chè Chuối is commonly served during traditional lunar new year festivities like Tết Nguyên Đán. The banana symbolizes prosperity and the white color of the dish represents purity and luck. Chè Chuối can also be offered to ancestors during ceremonial worship.
On a daily basis, Chè Chuối is a favorite afternoon snack or light dessert. Street vendors often sell small portions in plastic bags to enjoy on the go. The recipe varies by region based on fruit availability. It remains a simple comfort food close to the Vietnamese heart.
Ingredients
Chè Chuối requires just a few primary ingredients. The main components are:
- Ripe bananas or plantains
- Tapioca pearls
- Coconut milk
- Sugar
- Water
- Pandan leaves or pandan extract
Optional garnishes:
- Roasted peanuts, coarsely chopped
- Toasted sesame seeds
- Shredded coconut
- Crushed ice
Step-by-Step Recipe
Making Chè Chuối involves a few easy steps. Here is a walkthrough of the process:
Prepare the Tapioca Pearls
- Soak the dry tapioca in water for 1 hour to hydrate.
- Drain then add soaked tapioca to a saucepan with fresh water.
- Bring to a boil over high heat, then reduce heat to medium-low.
- Simmer uncovered for 15-20 minutes, stirring occasionally, until tapioca is translucent with a chewy, bouncy texture.
- Drain tapioca pearls and rinse with cold water. Set aside.
Marinate the Bananas
- Peel and slice bananas into thick rounds.
- Place banana slices in a bowl and sprinkle sugar over them.
- Allow to sit for 15 minutes, gently tossing occasionally, until sugar dissolves into a syrup with the banana juices.
Cook the Coconut Milk
- Pour coconut milk into a saucepan. Add 2-3 pandan leaves tied in a knot or pandan extract.
- Bring to a gentle simmer over medium heat.
- Remove pandan leaves or turn off heat once fragrant, about 3-5 minutes.
Assemble and Serve
- Add the cooked tapioca pearls and banana slices to the coconut milk.
- Gently fold together until warmed through, about 2-3 minutes. Do not overcook.
- Divide into individual serving bowls.
- Top with desired garnishes like peanuts, sesame seeds, shredded coconut.
- Enjoy warm or chilled with a spoon and fork.
Storage and Leftovers
Chè Chuối is best freshly made and served within a couple hours. For storage:
- Refrigerate leftover Chè Chuối up to 3-4 days. The banana slices may oxidize and turn brown.
- The dessert can also be frozen for 1-2 months. Thaw overnight in the fridge before serving. Add a splash of coconut milk to loosen the texture.
- Cooked tapioca pearls keep for 3-5 days refrigerated in water. Use for another batch of chè or bubble tea.
- Extra sliced banana and pandan-infused coconut milk also refrigerate well for later use.
Serving Suggestions and Pairings
Chè Chuối can be enjoyed any time of day for a pick-me-up. Try these serving ideas:
- For breakfast – Top with crushed peanuts and serve alongside French bread.
- For teatime – Pair with Vietnamese iced coffee topped with sweetened condensed milk.
- For dessert – Serve in a glass with shaved ice and evaporated milk.
- For a party – Make a banana and tapioca pearl station with various toppings like coconut flakes, fruits, and herbs.
- For holidays – Present in coconut shells or lacquered bowls garnished with flowers or candles.
The mild, sweet flavors of Chè Chuối pair well with contrasting elements. Combinations might include salty peanuts, aromatic ginger, herbal basil, or floral jasmine tea. Feel free to get creative.
Variations
The basic recipe for Chè Chuối can be tweaked in many ways:
- Use soy or almond milk instead of coconut milk for dairy-free or vegan versions.
- Replace bananas with mango, jackfruit, or taro. Adjust sugar levels.
- For texture, add agar-agar, grass jelly, mung bean, or sago pearls.
- Infuse the coconut milk with lemongrass, ginger, cinnamon, or coffee.
- For crunch, top with roasted cashews, toasted coconut flakes, or fried shallots.
- Make it gluten-free by using rice flour instead of wheat flour for dusting the tapioca pearls.
Adapt Chè Chuối to what you have on hand for endless possibilities.
Conclusion
Chè Chuối is a beloved classic dessert in Vietnam that captures the bright, floral flavors of ripe banana complemented by creamy coconut milk and bouncy tapioca. Making your own Chè Chuối is simple and fun. The recipe can be customized in endless ways while still evoking that comforting, familiar taste of home. Trying this traditional treat provides a fabulous glimpse into authentic Vietnamese food and culture. Expand your culinary horizons with Chè Chuối today.
Ingredients
- ¼ cup tapioca pearls
- 1 cup Water
- 13.5 oz coconut milk
- ⅓ cup Sugar
- 3-4 ripe Bananas
- Optional Ingredients
- 3 leaves pandan leaves
- Pinch salt
- 1 tablespoon Toasted sesame seeds
- ½ cup Mango (sliced)
Instructions
- Prepare the tapioca pearls:
- In a medium saucepan, combine the tapioca pearls and water. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or according to package instructions, until the tapioca pearls are translucent with a slight white dot in the center.
- Remove from heat and let sit for 5 minutes, covered.
- Cooking:
- In a separate saucepan, combine coconut milk, sugar, and pandan leaves (if using). Bring to a simmer over medium heat, stirring occasionally, until sugar dissolves.
- If not using pandan leaves, stir in vanilla extract at this point.
- Increase heat to medium-high and add the sliced bananas. Cook for 2-3 minutes, until bananas are slightly softened.
- Assemble and serve:
- Drain the tapioca pearls and add them to the coconut milk mixture with the bananas. Stir gently to combine.
- Remove from heat and distribute chè equally among 4 serving bowls.
- Garnish with toasted sesame seeds and sliced mango (if using).
- Serve warm or chilled.
Notes
- For a thicker chè, you can simmer the coconut milk mixture for a few minutes longer before adding the bananas and tapioca pearls.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
Nutrition Facts
Vietnamese Tapioca Dessert Recipe | Your New Family Favorite
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 550 | |
% Daily Value* | ||
Total Fat 40 | 61.5% | |
Saturated Fat 30 | 150% | |
Trans Fat 0 | ||
Cholesterol trace amounts | 0% | |
Sodium 60 | 2.5% | |
Total Carbohydrate 70 | 23.3% | |
Dietary Fiber 6 | 24% | |
Sugars 45 | ||
Protein 5 |
Vitamin A 500 | Vitamin C 5 | |
Calcium 40 | Iron 2 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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