Indulge in the comforting warmth and delightful sweetness of Chè Chuối Chưng, a traditional Vietnamese banana sweet soup. This creamy, subtly spiced dessert is surprisingly simple to make, yet delivers a complex flavor profile that's both familiar and exotic. Imagine the soft, melting texture of perfectly cooked bananas mingling with the rich sweetness of coconut milk and the aromatic touch of ginger. It’s the perfect end to a meal, a soothing treat on a cool evening, or a delightful pick-me-up any time of day. This recipe captures the essence of this beloved dessert, using readily available ingredients to recreate this authentic taste at home.
Beyond its simple elegance, Chè Chuối Chưng offers a delightful balance of flavors and textures that will leave you wanting more. The subtle spice from the ginger complements the natural sweetness of the bananas, creating a harmonious symphony on your palate. Ready to experience the magic of this Vietnamese dessert? Let's dive into the step-by-step instructions to create your own bowl of delicious Chè Chuối Chưng.
Tools Needed
- Pot
- Basin
- Knife
Ingredients
- Ripe Bananas (Xim bananas preferred): 1.55 kg
- Sugar: 200 grams
- Rock Sugar: 250 grams
- Sweet Potato: 700g or less (half the amount of bananas)
- Sweet Potato Flour: 100 grams
- Tapioca Starch: 150 grams
- Salt: 1 teaspoon + ½ teaspoon
- Water: 2 liters + 1 liter (coconut water) + 500ml (coconut milk)
- Grated Coconut: 1 kg
- Red Pomegranate Seeds: a little extra
- Vanilla: 2-3 tubes
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Prepare the bananas. If using ripe bananas, wash and peel them. If using slightly underripe bananas, soak peeled bananas in a basin of 2 liters of water with 1 teaspoon of salt for 3-5 minutes to reduce astringency. Then drain the bananas.
- Cut the bananas into large pieces (3-4 cuts per banana depending on size). Marinate the cut bananas with 200 grams of sugar for 15-30 minutes (or longer if possible).
- Peel and cut into slightly larger pieces than the bananas. Soak in salt water to prevent browning.
Step 2. Cook the Starch and Sweet Potatoes
- Boil the tapioca starch first, then add the sweet potato flour. If you soaked the starches, boil for 5 minutes; otherwise, boil for 7 minutes. Turn off heat and let it soak for another 5 minutes without a lid. Rinse with cold water and drain.
- Add 1 liter of coconut water (or filtered water if using canned coconut milk). Bring to a slight boil. Add the sweet potatoes and cook for 5-6 minutes until tender.
Step 3. Cook the Banana Soup
- Cook the marinated bananas in a pot over medium heat for 4-5 minutes until the sugar is absorbed. If using underripe bananas, cook longer until chewy.
- Add 250 grams of rock sugar, ½ teaspoon of salt, and stir gently.
- Add the cooked potato starch and tapioca starch mixture. Cook until gently boiling again.
- Add 500ml of coconut milk (if using freshly grated coconut) and cook over medium heat for 1-2 minutes. Add 2-3 tubes of vanilla extract.
Step 4. Cool and Serve
- Let the sweet soup cool completely. It will thicken as it cools. Once cooled, refrigerate and serve hot or cold. Garnish with roasted peanuts (optional).
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Use Xim bananas for the best results.
- Slightly underripe bananas will result in a chewier texture.
- Avoid using very underripe bananas as they will be bitter.
- Cassava can be substituted for sweet potato.
- Freshly grated coconut water is preferred over canned.
- Don’t overcook the sweet potatoes, as they are easily broken.
- Cook the potato starch and flour separately for best results and to reduce sourness.
- Let the sweet soup cool completely before refrigerating to prevent hardening.
Nutrition
- N/A
FAQs
1. Can I use other types of bananas?
While ripe plantains are traditional, you can experiment! Ripe Cavendish bananas will work, but they might not have the same intense sweetness. Adjust sugar accordingly.
2. How can I thicken the soup more?
For a thicker soup, you can add 1-2 tablespoons of tapioca starch or cornstarch mixed with a little cold water before adding it to the simmering soup. Stir constantly to prevent lumps.
Enjoy your homemade bowl of Chè Chuối Chưng – a taste of Vietnam in your kitchen! This simple recipe allows you to savor this comforting dessert anytime, easily adjusting sweetness and spice to your liking. Now go forth and share this delightful treat with friends and family!