The banana flavor permeates this creamy coconut milk dessert “soup.” This is a very common chè (sweet snack). Using the smaller variety of bananas known as “finger bananas” is ideal, but ripe, yet firm regular (Cavendish) bananas will suffice. Be unbound with your creative license: substitute slices of cooked sweet potato (adding to simmering tapioca after 10 minutes) or even taro in place of bananas for a change. You can serve it still warm, at room temperature, or chilled (the cooler it gets the thicker it will be, so you may want to thin it down when serving it chilled).
Tapioca pearls are made of tapioca starch. This recipe calls for the smallest size available as that is what is traditionally used. By all means, if you can only get another size, use it—just adjust the cooking tiem accordingly.
© 2008 Robert Danhi. All rights reserved.