Chè Chuối Recipe

Prepare bananas

Peel the 4 ripe bananas and slice them on the diagonal into 1/2-inch (1–1.5 cm) thick pieces. If using plantains or saba, slice slightly thinner if very starchy.

In a medium saucepan, combine 300 ml water and 80 g granulated sugar. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves.

Add the banana slices to the simmering sugar water. Cook gently for 4–6 minutes until the bananas are tender but still hold shape. Stir occasionally to prevent sticking.

Pour in 400 ml coconut milk and reduce heat to low. Warm the mixture—do not boil vigorously—to prevent coconut milk separation.

Stir in 1 tsp salt and 1 tsp vanilla extract (if using). Taste and add the optional 20 g rock sugar or extra sugar if you prefer sweeter.

In a small bowl, mix 2 tbs tapioca starch with 3 tbs water to make a smooth slurry with no lumps.

Ladle about 2–3 tbs of the hot banana-coconut liquid into the slurry and whisk to temper, then immediately pour the slurry back into the saucepan while stirring the soup gently.

Continue to cook on low heat for 1–2 minutes while stirring until the soup thickens slightly and becomes silky. Remove from heat. (If it becomes too thick, thin with a little warm water.)

If making the fried banana, peel the small banana and cut into 1/4-inch (6 mm) slices or lengthwise strips.

In a shallow bowl, whisk together 4 tbs all-purpose flour, 1 tbs cornstarch, a pinch (1/4 tsp) of salt and 6 tbs cold water until smooth to make a light batter. The batter should coat the back of a spoon; adjust water or flour to reach that consistency.

Heat 120 ml vegetable oil in a small skillet over medium-high heat until shimmering (test with a drop of batter; it should sizzle).

Dip banana pieces into the batter, shake off excess, then fry in batches until golden and crisp, about 1–2 minutes per side. Transfer to paper towels to drain.

Ladle the chè chuối into individual bowls while warm, or chill in the fridge and serve cold over ice (add ice cubes just before serving).

Top each bowl with fried banana pieces (if using), sprinkle with 2 tbs crushed roasted peanuts and 1 tbs sesame seeds or toasted coconut flakes for texture and flavor.

Serve immediately. Leftovers keep refrigerated for up to 2 days; stir gently before reheating as coconut milk can separate.