Chè Chuối Chưng

Banana Coconut Stew

6 ripe dwarf bananas, 3-4 inches length
1/2-1/3 cup boiled cassava, cubed
1 T tapioca strips
1/2-1/3 T tapioca pearl (small)
1/2 can coconut
sugar, salt
1 T crushed toasted peanut and sesame

Soak peeled banana in water and some salt for 10 minutes. Drain and put in a sauce pan, add 2-3 T sugar and a pinch of sea salt in. Marinate for 15-20 minutes. Cover with water and bring to boil over medium high heat. Lower heat, add tapioca strips in, simmer for 5 minutes, add tapioca pearls in. Continue to simmer until all the tapioca turns translucent and the banana tender soft. Add coconut cream in, add sugar to taste. Top with crushed toasted peanut and sesame.

Dwarf Banana

Chè Nhãn Nhục

Dried Longan Drink


a palmful of dried longan
4-5 cups water
Rock sugar



Rinse dried longan over water. Put into a pot, fill water in. Bring to a boil over high heat. Add rock sugar to taste. Lower heat and simmer for 5-10 more minutes. Serve hot or cold.

Chè Môn Đậu

Taro in coconut mung bean

5 oz mung bean, soak in warm water for 2 hours
1 medium taro, cut into bite cubes
1 can coconut cream
5 cup water
2/3 lb rock sugar
1 t sucre vanillé

In a medium pot, add mung bean and water, bring to boil over high heat, reduce heat and cook for 15-20 minutes. Add taro and cook for 15-20 more minutes or until all cooked and soft. Add sugar, vanilla powder, and coconut cream, stir evenly, bring back to boil, turn off heat.

Chè Sen Huế

300 dried lotus seeds
3 cups water
1/3 lb rock candy

In a medium pot, add water and lotus seeds bring to boil and reduce heat and simmer for 30 minutes until the seeds are nicely soft. Add rock candy.