Best Vietnamese Sweet Stewed Bananas Recipes

Grandmother's Banana Stew with Tapioca Pearls (Chuoi Chung) image

Provided by Food Network

Categories dessert

Yield Serves 6

Number Of Ingredients 7

3 cups water
1/3 cup tapioca pearls (1/16 inch wide)
1 cup unsweetened coconut milk (preferably Mae Ploy brand)
1/3 cup sugar, or to taste
Pinch salt
3 ripe but firm bananas
2 tablespoons chopped roasted peanuts

Steps:

Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well.
Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked.
Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.)

Vietnamese Sweet Stewed Bananas Recipe image

Provided by Elmotoo

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 1/2 lbs ripe cooking bananas (plantains)
1 cup dark brown sugar or 1 cup palm sugar
4 cups water
1 teaspoon vanilla extract
2 cups evaporated milk or 2 cups coconut cream
crushed ice

Steps:

Slice each banana diagonally into bite-sized pieces.
Combine sugar or palm sugar and water in a saucepan. Bring to a boil, stirring occasionally until sugar dissolves.
Add the bananas and return to a boil. Lower heat and simmer until bananas are tender and the liquid becomes thick and syrupy, about 40 minutes.
Skim off any impurities that rise to the top and discard.
Stir in vanilla essence and set aside to cool.
Spoon bananas and syrup into serving bowls. Add 1/4 cup fresh cream or evaporated milk or coconut cream to each serving.
Top with crushed ice.

Nutrition Facts : Calories 386.2, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 36.6, Carbohydrate 47.9, Fiber 2.2, Sugar 37, Protein 2.1