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This recipe is really simple! And very good. It only
requires 4 ingredients and is one of my favorite Asian desserts so far.
I decided to make this dessert for an Asian night that my friend chefs at the Cordon Bleu and I planned. There were quite a few Asian chefs at the Cordon Bleu from all over and that night we were glad to have our friends from China, Indonesia, Malayasia, Singapore, the Philipines, and a Korean-American.
I decided to make this dessert for an Asian night that my friend chefs at the Cordon Bleu and I planned. There were quite a few Asian chefs at the Cordon Bleu from all over and that night we were glad to have our friends from China, Indonesia, Malayasia, Singapore, the Philipines, and a Korean-American.
The
food was delicious, Joey, from Singapore, brought a curried chicken with hard
boiled eggs in it- it had a distinct
cinnamon flavor to me. Miguel, from the Phillipines, brought a chicken and
onion slow-cooked dish I forgot the name for. Greg, a Philipino-Chinese,
brought delicious veggie glass noodles, simply seasoned with soy sauce, but the
mushrooms were great! David, an amazing chef from China was at the wok all
night stir frying with only chop sticks like the real Chinese do and was completely
in his element; he left the party very happy that all enjoyed his food. He made
a pork and tofu stir fry, that was not oily at all like the Chinese dishes I
tasted in China which made it irresistible. All agreed is one of the favorite
dishes there. He also made a stir fry with pork in a broth-sauce that I
couldn’t try because I was stuffed but looked like it would be delicious with
rice to soak it up. He also helped Damla with her stir fry noodles with
vegetables and Silvana with her filling for her duck and bok choy spring rolls,
as well as the frying. We worked hard! But it turned out to be a success! Also,
Ensan, a passionate Nicarguean-Chinese, made his unbeatable fried rice. The
other dishes were fried wontons by Stephani, store-bought Kimchi, more and more
noodles, pickled eggs with saffron, and real Tamago from Choco, a Japanese
girl, and my sushi and dessert.
So anyway, I got the inspiration for this dish from Pho 14,
a Vietnamese restaurant in Paris’ Chinatown that we frequented, probably too
often, for living in a city so reveled for its French food. But they make this
dessert, that I could not get over how good it was when I first tried it
because I rarely have had coconut milk and really I don’t think I have ever had
tapioca before that. The texture is perfect, and it seems to be the perfect
dessert after eating a spicy pho. It completely cuts the heat in your mouth.
My re-creation turned out pretty well, and some of my friends said it came out
even better than the restaurant’s so that’s a compliment, especially because I
have only begun my journey into Asian cooking. I really spent a week
researching what the heck tapioca is, and how you prepare it, and it paid off.
Tapioca actually comes from the cassava root, that is common in Brazil, and it
is ground up and then mixed with water I believe and rolled out to thinner than
a pencil. Then it is cut. They are called tapioca pearls when they are done.
You can buy instant tapioca which just needs to be rehydrated with water with a
short cooking time, or unprocessed tapioca, which needs to be soaked overnight,
or at least 2 hours before cooking. I used the unprocessed tapioca and the
results were excellent. Just prepare a day in advance for soaking time.
I soaked 2 cups of tapioca, but I then made two separate
batches, just to make sure it came out alright. So here, I will write the
recipe for only one batch of tapioca. But, if you plan to make more, just soak
another cup of tapioca.
Banana in Coconut Milk with Tapioca (Che Chuoi Chung Recipe)
Makes 1 batches. Each batch can serve about 4-6 people
Ingredients:
For soaking
overnight:
- 1 cup tapioca pearls, unprocessed
- 4 cups water
- 1 cup soaked tapioca or half the tapioca (measure after it has been soaked because it
- expands)
- ½ cup sugar
- 1 can coconut milk
- 3 bananas (best to use Thai green bananas)
- Pinch of salt
- First, soak 1 cup tapioca in 4 cups of water in a bowl in the refrigerator overnight.
- Strain tapoica.
- Put 1 cup of the tapioca (or half of what has been soaked) in a pot, with 1 can coconut milk, and about ½ cup sugar, and a pinch of salt. You can add a little more water cleaning the can of coconut milk because it becomes thick as the tapioca absorbs the liquid.
- Mix frequently on a medium to low heat, so the sugar doesn’t burn, about 7-10 minutes until the pearls become translucent and the mixture begins to thicken.
- Cut the bananas down lengthwise and then into thirds cross sectional so you have 6 separate pieces. If you use regular bananas, I add them, then cover the pot and move it off the heat because the bananas will soften with the residual heat. If you use thai green bananas, add them 2 minutes before the end of cooking in with the tapioca pearls so they can cook and soften. Et voila. Serve hot!
Cooking last minutes in pot |
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