A comforting fusion of flavours
This Banana and Sweet Potato Pudding brings together two of my beloved Vietnamese desserts – Sweet Potato Pudding and Banana Balls in Creamy Coconut Milk. I usually make them separately but today they come together in one comforting bowl of sweet soup: fragrant ripe banana, golden sweet potato balls in silky coconut milk.
The best part about Banana and Sweet Potato Pudding is how naturally sweet it is. Ripe bananas and sweet potato mean there’s no need for a heavy hand with sugar. It’s also one of the most delicious ways to transform bananas that have gone a bit too soft on the countertop, the ones we all promise to use up!
Add a splash of coconut milk (you already know I adore cooking with it), plus a sprinkle of toasted sesame for a nutty crunch and you’ve got a bowl of tropical warmth ideal for winter evenings like here in the UK or warm nights elsewhere around the world.
Why you’ll love this Banana and Sweet Potato Pudding
- Uses everyday, affordable ingredients
- Naturally sweet – ideal for reducing added sugar
- A brilliant way to use up overripe bananas
- Warm, creamy and comforting with a lovely chewy texture
- Ready in a short time if you prepare the steps in order
Planning each stage saves time, something I love doing in any dish I cook.
Steam the sweet potato
Peel a medium sweet potato and slice into rounds 1cm thick. Steam for around 15 minutes, until fully softened and mashable. While that cooks, start the banana, working in parallel makes this dessert surprisingly quick.
Prepare the banana tapioca balls
Boil a pot of water for cooking the balls.
Mash two ripe or overripe bananas with a pinch of salt. Add tapioca flour gradually, mixing until soft dough forms. It should be rollable, even if slightly sticky – the exact amount of flour will vary depending on banana size (I’ll note my quantity in the recipe card for your reference).
Only tapioca flour gives a beautifully chewy texture – my preference. If you prefer softer, less chewy balls, swap a third of the tapioca flour for rice flour.
Roll into balls roughly 1.5cm wide and drop them straight into the boiling water. Continue until all the dough is used. Simmer for about 10 minutes – once the balls float and turn translucent, they’re ready.
Scoop them into a bowl of cold water for five minutes to stop sticking, then drain and set aside.
Make sweet potato balls
Mash the steamed sweet potato and repeat the same technique. Sweet potato is naturally starchy so you’ll need less tapioca flour than for the bananas. Roll into small balls and boil in the same water until cooked.
Now you should have two bowls, one of chewy banana balls and one of sweet potato balls, ready to go.
Make the coconut sauce
Pour a can of coconut milk into a big saucepan or pot and fill a third of the can with water to rinse it out and add that in too. Season with a pinch of salt plus caster sugar. Add a few slices of fresh ginger for warmth and fragrance.
Bring to a gentle boil. When the coconut milk starts bubbling, add in both sets of balls. Simmer briefly, the starch will naturally thicken the coconut sauce to a velvety texture.
Serve and enjoy
Turn off the heat and ladle into bowls. A final sprinkle of toasted sesame seeds adds texture and nuttiness.
This Banana and Sweet Potato Pudding is creamy, comforting, lightly sweet and filled with chewy bites of banana and sweet potato balls – the kind of pudding that warms you from the inside out. Perfect for cold evenings or enjoyed chilled in warmer weather.
Storage
Store leftovers in the fridge for up to two days. Reheat gently in the microwave to soften the balls back to their original texture.
Final thoughts
I hope you enjoy this cosy Banana and Sweet Potato Pudding as much as we do at home. It’s simple, delicious and a brilliant dessert for anyone who loves coconut-based puddings and chewy texture of tapioca. Let me know if you try it, I’d love to hear how yours turns out!
Banana and Sweet Potato Pudding (Chè chuối và khoai lang)
Description
This Banana and Sweet Potato Pudding combines ripe banana and sweet potato tapioca balls simmered in fragrant coconut milk. Warm, comforting and naturally sweet, it’s the perfect Vietnamese-style dessert for cooler weather, using everyday ingredients and overripe bananas.
Ingredients
For the sweet potato balls
For the banana balls
For the coconut soup
To finish
Instructions
-
Steam the Sweet Potato
- Slice sweet potato into 1cm thick rounds.
- Steam for about 15 minutes, until completely soft.
-
Make the Banana Tapioca Balls
- Bring a pot of water to a boil.
- Mash bananas with a pinch of salt.
- Add tapioca flour a little at a time to form a sticky but rollable dough.
- Roll into 1.5cm balls and drop straight into boiling water.
- Simmer for 10 minutes, until translucent and floating.
- Transfer to a bowl of cold water for 5 minutes then drain.
-
Make the Sweet Potato Tapioca Balls
- Mash steamed sweet potato with a pinch of salt.
- Add tapioca flour gradually to form a smooth dough.
- Roll into 1.5cm balls.
- Cook in the same boiling water until translucent and floating.
- Cool briefly in cold water then drain.
-
Cook the Coconut Base
- Add coconut milk to saucepan.
- Fill one third of the can with water and add it in.
- Stir in sugar, salt and sliced ginger.
- Bring to gentle simmer.
-
Combine and Serve
- Add both sets of cooked balls to the simmering coconut milk.
- Heat for a couple of minutes until the sauce thickens slightly.
- Serve warm in bowls with toasted sesame sprinkled over.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 362.09kcal
- % Daily Value *
- Total Fat 11.07g18%
- Cholesterol 0mg
- Sodium 71.32mg3%
- Potassium 276.87mg8%
- Total Carbohydrate 68.42g23%
- Dietary Fiber 1.45g6%
- Sugars 19.2g
- Protein 1.84g4%
- Vitamin A 116.08 mcg
- Vitamin C 3.45 mg
- Calcium 30.91 mg
- Iron 2.54 mg
- Vitamin D 0 mcg
- Vitamin E 0.07 mg
- Vitamin K 0.43 mcg
- Vitamin B6 0.16 mg
- Vitamin B12 0 mcg
- Phosphorus 70.35 mg
- Magnesium 40.04 mg
- Zinc 0.48 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Leftovers can be refrigerated for up to 2 days.
- Reheat in the microwave to soften the balls again.
- Try serving chilled in summer - equally delicious!
