Vietnamese Sweet Stewed Bananas Recipes

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

GRANDMOTHER'S BANANA STEW WITH TAPIOCA PEARLS (CHUOI CHUNG)

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.)

SWEET SESAME BANANAS

Steps:

• In a dry skillet, toast the sesame seeds until golden. Set aside.
• Squeeze lime juice over banana slices and set aside.
• In a heavy saucepan, heat the sugar and water over a slow, even heat until the temperature reaches about 235*F. on a candy thermometer and the mixture forms threads. The syrup should be thick and bubbling.
• Remove from the heat.
• Butter a sheet of waxed paper.
• Dip the banana slices into the syrup, place them on the waxed paper.
• sprinkle them with the sesame seeds.
• Serve immediately. Enjoy!

VIETNAMESE SWEET STEWED BANANAS RECIPE

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.

BANANA TAPIOCA (CHE CHUOI)

Steps:

• Peel the bananas. Cut them in half horizontally. Cut each piece in half again, vertically. Each banana makes four long pieces. Set aside.
• Prepare the tapioca pearls. Bring 10 cups of water to a boil in a big pot. Add the tapioca pearls to the boiling water (use one hand to pour in the tapioca and the other hand to swirl the water around with a wooden spoon - this keeps the tapioca from clumping together as it cooks). Put a lid on the pot and turn the heat to low. Cook for 10 minutes. You can tell it is done when the tapioca pearls are nearly translucent and you can just see a tiny white dot in the center of each pearl. Don't overcook, or the tapioca will completely melt.
• Strain the tapioca under cold running water. This will stop the cooking and remove excess starch (which makes the tapioca pearls stick together). Set aside and let drain.
• Prepare the tapioca sticks (bot khoai), if using. Bring 5 cups of water to a boil (rinse and reuse the pot you used to cook the tapioca pearls). Add the tapioca sticks to the boiling water and cook over medium heat for 12 minutes. They are finished they are completely translucent. Do not overcook. Strain under cold running water. Set aside and let drain.
• Rinse out the big pot, then add 2 cups of water, the drained tapioca pearls and tapioca sticks (if using). Bring to a gentle boil. Add the sugar and ½ teaspoon salt. Turn the heat to medium. Stir until the sugar dissolves. Add the coconut milk (don't let the coconut milk boil). Stir to gently mix. Then add the sliced apple bananas. Simmer for a few more minutes to warm the bananas. Turn off the stove.
• Prepare the salted peanut topping: grind ¼ cup peanuts and ½ teaspoon salt in a food processor. Pour into a small bowl and set aside.
• Spoon the finished banana tapioca into bowls, sprinkle the peanut-salt mixture on top, and eat! It's wonderful hot from the pot. And even better when chilled. Enjoy ^_^