I have been craving “che chuoi” or banana with coconut milk and tapioca for a while. Besides being one of my favorite desserts, che chuoi has 6 ingredients and takes less than an hour to make. When I was little, my mom would pick me up after school, and we would stop by a street vendor for che chuoi before heading home. Nowadays, I get my che chuoi fix from Che Hien Khanh in Westminster. Che chuoi originated from South Vietnam and has become a popular dessert. The best banana for this dessert is “chuoi sap” which boasts a unique texture and retains its firmness after cooking instead of becoming mushy or falling apart. I have not seen “chuoi sap” sold at the local Asian supermarkets so I substituted burro bananas for my recipe. Che chuoi can be eaten hot, at room temperature, or chilled, but I like my right off the stove. This dessert is perfect by itself or you can serve it at the end of your dinner party.
Posts tagged ‘coconut milk’
I am so happy to be back in San Diego after a long weekend in San Jose. I flew to the bay area for a Medicare Part D/MTM event lead by the University of the Pacific School of Pharmacy. It was wonderful to see so many underserved Vietnamese seniors helped this weekend. The pharmacy students answered questions about Medicare benefits and switched many seniors to more affordable prescription drug plans. A good number of seniors came out despite the rain and some even took the bus to get to the event. It was definitely a worthwhile trip. I also got a chance to visit my parents and brought home some goodies. I immediately put my mom’s red beans to good use and made “che dau do” or Vietnamese red beans dessert. When I was little, my mom would take me to the supermarket, and we would stop by a street vendor for “che dau do”. The beans are cooked for a long time and flavored with coconut milk, making it a very comforting dessert on a cold or rainy day. You can also eat it cold, but I prefer it hot, especially for a cold, rainy day like today.
Ingredients1 cup Azuki red beans 5 cups of water 1 piece of orange peel 2/3 cup of brown sugar plus 1 tbps for the coconut milk
5.6 oz Chaokoh coconut milk (optional) a pinch of salt
In a medium saucepan, bring the water and orange peel to a boil. Turn the heat down, add the azuki beans and let simmer for 2-3 hours, until the beans are softened. Add the brown sugar and stir until dissolved.
In a separate sauce pan, bring the coconut milk to boil, add 1 tbps of sugar and a pinch of salt. Add the coconut milk to the red bean when ready to serve. (Or you can add the coconut milk directly to the pot of cooked beans.)