cách nấu chè chuối

Ingredients

• 3 pieces Ripe Bananas (peeled and cut into 2‑inch chunks)
• 1 medium Sweet Potato (peeled, cut into bite‑size cubes, washed)
• 100 g Tapioca Pearls (small white pearls, also called bột khoai bán)
• 400 ml Coconut Milk (full‑fat for richness)
• 500 ml Water (adjust as needed for desired soup consistency)
• 2 leaves Pandan Leaf (tied into a knot for easy removal)
• 100 g Palm Sugar (or brown sugar, adjust to taste)
• 2 tbsp Roasted Peanuts (coarsely crushed, for garnish)
• 1 pinch Salt (to balance sweetness)

Instructions

1. Soak Tapioca Pearls

   Place the tapioca pearls in a bowl, cover with enough water, and let them soak for about 30 minutes (or at least 15 minutes) until they soften.

   Time: PT30M

2. Prepare Fruit and Sweet Potato

   Peel the bananas and cut them into 2‑inch pieces. Peel the sweet potato, cut into bite‑size cubes, and rinse well.

   Time: PT10M

3. Marinate Together

   Combine the banana pieces and sweet potato cubes in the mixing bowl, toss gently, and let sit for about 10 minutes so the flavors begin to meld.

   Time: PT10M

4. Cook Tapioca Pearls

   Drain the soaked tapioca and transfer to a pot of fresh water. Add the pandan leaves, bring to a rolling boil, then simmer until the pearls become translucent (about 15 minutes).

   Time: PT15M

   Temperature: 100°C

5. Combine All Ingredients

   In a separate saucepan, add the marinated bananas and sweet potatoes, the cooked tapioca pearls (drained), palm sugar, coconut milk, and water. Bring to a gentle simmer, stirring occasionally, and cook for 10‑15 minutes until the sweet potato is tender and the flavors are well‑combined.

   Time: PT15M

   Temperature: 90°C

6. Finish and Serve

   Remove the pandan leaves, ladle the soup into serving bowls, and sprinkle crushed roasted peanuts on top. Serve warm or chilled, according to preference.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g