Have you tried my Steamed Banana Pudding recipe? It’s been very popular and it’s easy to see why. Today, I had one of those impulsive moments in the kitchen. I found myself staring at four overripe bananas that no one in the house seemed remotely interested in eating. Instead of letting them go to waste, I decided to give them a second life. Inspired by my Sweet Potato Soup Pudding, I thought, why not turn them into something new? And just like that, Banana Balls in Coconut Milk Pudding was born.
Making the banana balls
Since the bananas were very ripe, it was easy to mash them with just a fork into a smooth banana puree. There was no need for any fancy equipment. I then combine the puree with tapioca flour, rice flour and a touch of turmeric power (for colour) to form a soft banana dough. The mixture came together beautifully and it was easy to knead by hand. From this simple dough, I rolled out small banana balls, imagining they would turn out soft, chewy and naturally sweet, and I am pleased to say, I was spot on!
Cooking the banana balls
Once the banana balls were ready, I brought a big pot of water to a boil. I gently dropped the banana balls into the water and simmered them for about 20 minutes. It’s important to note that the cooking time can vary slightly depending on the size of your banana balls – if they’re larger, you might need a few more minutes, if smaller, a little less. The key is to cook them until they become fully translucent.
After cooking, I transferred the banana balls into a bowl of cold water to stop them from cooking further and to prevent them from sticking together. This little trick keeps them perfectly chewy and separate.
Preparing the coconut milk pudding
While working on the banana balls, I had already soaked some small tapioca pearls in warm water to soften them. To continue building the pudding, I brought half a litre of water to a gentle boil, added the soaked tapioca pearls and simmered them for around 15 minutes until they became clear and tender.
Next, I poured in a can of rich coconut milk and added some caster sugar and a pinch of salt to sweeten the mixture. After bringing everything back to a boil, I carefully added the cooked banana balls into the coconut milk and tapioca pearl mixture. I let everything simmer together for another five minutes, allowing the flavours to meld into a beautifully fragrant, creamy pudding.
And just like that, my Banana Balls in Coconut Milk Pudding was complete, rich, silky with the delightful chewiness of banana balls and the lusciousness of coconut milk.
Serving suggestions
The best way to enjoy Banana Balls in Coconut Milk Pudding is warm, straight from the pot. To elevate it even further, don’t forget to top it off with some crushed roasted peanuts and a sprinkle of roasted coconut chips. The crunch from the toppings perfectly complements the soft and chewy banana balls, making every bite truly irresistible.
Banana Balls in Coconut Milk Pudding (Chè Chuối Viên)
Description
Banana Balls in Coconut Milk Pudding (Chè Chuối Viên) is a comforting Vietnamese dessert made with mashed ripe bananas, tapioca pearls and creamy coconut milk. Soft, chewy banana balls simmered in sweet coconut create a rich and satisfying pudding that's perfect for enjoying warm, topped with roasted peanuts and coconut chips. A simple yet delightful way to use up overripe bananas and treat yourself to something special.
Ingredients
For the banana balls
For the coconut milk pudding
For topping
Instructions
-
Prepare the banana balls
- Mash the overripe bananas thoroughly with a fork into a smooth puree.
- Add the tapioca flour, rice flour and turmeric powder to the banana puree. Mix and knead into a soft dough.
- Roll the dough into small balls, about the size of a marble.
- Bring a large pot of water to a boil. Gently drop the banana balls into the boiling water.
- Simmer for about 20 minutes, or until the banana balls become translucent and fully cooked.
- Remove the cooked balls and transfer them to a bowl of cold water to prevent sticking.
-
Prepare the coconut milk pudding
- While the banana balls are cooking, soak the tapioca pearls in warm water for 20 minutes.
- IN a separate pot, bring 500ml of water to a boil. Add the soaked tapioca pearls and simmer for about 15 minutes until they turn translucent.
- Stir in the coconut milk, caster sugar and a pinch of salt. Bring to a gentle boil.
- Add the cooked banana balls into the coconut mixture and simmer together for another 5 minutes.
-
Serve
- Ladle the warm Banana Balls in Coconut Milk Pudding into bowls.
- Top with crushed roasted peanuts and roasted coconut chips for extra texture and flavour.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 379.98kcal
- % Daily Value *
- Total Fat 10.54g17%
- Saturated Fat 9.14g46%
- Sodium 25.61mg2%
- Potassium 327.04mg10%
- Total Carbohydrate 73.03g25%
- Dietary Fiber 1.92g8%
- Sugars 32.32g
- Protein 2.37g5%
- Vitamin A 1.73 mcg
- Vitamin C 5.51 mg
- Calcium 15.06 mg
- Iron 2.23 mg
- Vitamin E 0.07 mg
- Vitamin K 0.31 mcg
- Thiamin 0.04 mg
- Riboflavin 0.04 mg
- Niacin 1.01 mg
- Vitamin B6 0.28 mg
- Folate 19.14 mcg
- Phosphorus 72 mg
- Magnesium 42.44 mg
- Zinc 0.47 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.
