Sweet soup, or Chè in Vietnamese, is a traditional dessert that comes in endless variations. A true symbol of sharing and conviviality, it fits perfectly on a festive table. At Christmas, it brings a touch of exoticism and sweetness, while respecting gluten-free diets. Made from coconut milk, tapioca pearls and various ingredients such as mung beans, sweet potato and tropical fruits, Chè seduces with its delicate flavors and creamy texture. Here I offer you the recipe for Che Chuoi, with banana. Find out how to make this comforting dessert.
Ingredients
Preparation
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Cook the sweet potato cubes in a pan of boiling water until tender. Drain and reserve.
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Cooking the tapioca pearls: Cook as directed on your package. Otherwise, soak them in water at least 30 minutes before cooking. Bring 1 liter of water to the boil in a saucepan. Pour in the tapioca pearls and cook them over medium heat, stirring regularly to prevent them from sticking.
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When the pearls become translucent (about 5 minutes), drain them and rinse them under cold water to stop the cooking. Reserve.
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Preparation of Chè: In a saucepan, mix the coconut milk, cooked sweet potato and sugar. Add a pinch of salt to balance the flavors. Heat over low heat until the mixture is hot and slightly thickened. Stir regularly to prevent the coconut milk from sticking to the bottom.
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Adding the fruit and pearls: Add the tapioca pearls and banana pieces to the pot. Cook for another 5 minutes to blend the flavors well.
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Serving: Serve hot in small individual bowls. Sprinkle with sesame seeds and roasted peanuts for a crunchy touch.
Note
The traditional recipe includes mung beans but I didn't use them, I preferred sweet potato, which is also often used.
You can add fruits such as mango, lychee or pineapple.
For a refreshing dessert, you can add ice cubes.
