Che choui is a perfect end to a Vietnamese meal. It is a pudding-like dessert and the pandan leaves give it a slightly vanilla-like taste. It tastes best if it is lukewarm. Both tapioca balls and pandan leaves (or essence) are available in Asian stores.
1/2 kg ripe bananas
125 g sugar
1/4 ts salt
3 tablespoons small tapioca balls
4 pandan leaves or a few drops of pandanessens
1/2 can coconut cream
Soak the tapioca balls in warm water for about 20 minutes, strain off the water.
If you have pandan leaves. Boil them in a little water for approx. 20 minutes to extract the panda dance flavor. Add the rest of the ingredients to the pan, except for the bananas, and simmer on medium heat for about 15 minutes. Allow to cool to room temperature. Peel and slice bananas and stir them into the mixture when it has become lukewarm.
2 tablespoons coarsely chopped peanuts
2 tablespoons sesame seeds
1/2 ts salt
The ingredients for the topping are mixed in a dry frying pan and heated on medium heat for approx. 5 min. Stir occasionally.
Distribute the pudding in serving glasses, sprinkle the topping over and serve while it is still lukewarm.
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