2corner.gif (863 bytes)
 

Banana cooked in coconut - sugar syrup

 

Q Mung bean cooked in clear syrup

 Q Shredded young sweet corn in sugar syrup

Q Longan stuffed lotus seed in sugar syrup

Q Mixed skinless mung beans, lotus seeds, sweet potato vermicelli, seaweed and coconut meat cooked in sugar syrup

   

 

 

 

 

 

 

 

 
Mn trng miệng - Vietnamese desserts
Fresh fruits are the most popular desserts in Viet nam, but "Ch" is the most traditional Vietnamese dessert. It's a sweet pudding usually made from beans, bananas, coconut milk, pearl tapioca, sweet yam or yucca root vermicelli and sugar. There are shops which sell nothing but "Ch". "Ch"
is also a popular snack for the Vietnamese. In high-priced restaurants you can also find European cakes and ice cream.
_______________________________________________________________
Ch chuối - Banana cooked in coconut - sugar syrup (southern dessert)
__________________________________________________________________________
 

 

Ingredients:

  • 6 firm but ripe, peeled bananas
  • 1 cup canned or fresh coconut milk
  • 2 cups water
  • 1 cup sugar
  • 1/4 cup of small pearl tapioca (soak tapioca in water overnight)
  • 1/2 cup of sweet potato or yucca root vermicelli (soak
    in water overnight)
  • 2 tablespoons of toasted sesame seeds 

Preparations:

  • Soak in water the sweet potato or yucca root vermicelli for 1 hour or overnight. Combine sugar, coconut milk and water in a medium sauce pan. Bring to boil then simmer for few minutes.
  • Drain the vermicelli and tapioca and add to the sauce pan, stir constantly until tapioca pearl are clear and the vermicelli is cooked. 
  • Cut the bananas into 2-3 inch lengths, add banana pieces to the pan, simmer for 5 minutes. If the syrup is too thick add a little more water. Serve the dessert in individual bowls. Before serving, sprinkle the toasted sesame seeds on top. This dessert can be served hot or cold.
  • Serves 8-10