7 Bananas, I used the short plantain
7 cups Water
2-3 Pandan Leaves, tied each into knots
1/3 cup Tapioca Pearls
1 cup Tapioca Shreds
1 cup Shredded Young Coconut, available in the frozen section
1 1/2 cups Sugar
1 teaspoon Salt
1 teaspoon Vanilla Powder
1 can or paper carton (500 ml) Coconut Cream
Rinse and soak tapioca pearls and shreds in two seperate bowls. Set aside.
Cut bananas into 1 inch round or diagonal shapes. If used plantain, you might want to boil these cut bananas first to eliminate the bitter and sour taste. Bring a pot of water to a boil then add bananas and cook for about 2 minutes. Strain and rinse with cold water. Set aside.
Preparing Roasted Peanuts or Sesame Seeds
Toast peanuts or sesame seeds. Let it cool down. Place it in a ziploc and slightly smash it to release the wonderful aroma of the sesame seeds or peanuts. Mix it with salt. Set aside.
In a large pot, place water and pandan leaves and bring to a boil. My pandan leaves are pre-cut so they're too short for me to tie into knots.
Strain the water in the tapioca pearls and shreds bowls, then add them in the boiling water.
Once the water is boiling again, reduce heat to medium-low and cook until translucent, about 10 minutes. Do not overcook, as the pearls will continue cooking in the coconut sauce. Stir occasionally so tapioca doesn't stick to the bottom of the pot.
Add banana, shredded young coconut, salt and sugar into the pot. Cook for about 5 minutes. Add coconut milk and cook for another 3 minutes. Turn of heat. Add vanilla powder. You might need to adjust the amount of sweetness depends on what type of sugar you use. My rule of thumb is always remember to add a bit of salt to balance out the sweetness of dessert. Let it cool down a little bit. Remove and discard the pandan leaves. Pudding will continue to thicken as it cools.
Chè Chuối can be enjoyed hot, at room temperature, or chilled. I personal like it warm. Garnish it with sesame seeds or roasted peanuts before serving.