Vietnamese Steamed Banana Pudding in Coconut Sauce

In the heart of Hanoi, my weekends often included a visit to a popular restaurant called Quan An Ngon. Their menu was a love letter to Vietnamese cuisine, filled with traditional dishes that celebrate local flavours. Among my favourites was the steamed banana pudding, served warm with a rich coconut sago sauce. Its soft, chewy texture, subtle sweetness, and creamy sauce topped with toasted sesame seeds make it the ultimate comfort dessert.

Since moving to the UK, I’ve missed that familiar taste, so I’ve worked on recreating it at home. Over time, I’ve perfected a method that brings this dish to life with everyday ingredients, making it accessible and just as delicious.

Today, I’ll walk you through each step to make this Vietnamese delight.

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Ingredients and Why I love this dish

One of the reasons I make this pudding so often is because it’s a brilliant way to rescue overripe bananas. Sometimes I find a few abandoned banana just as I’m heading out for the next grocery shop. Instead of wasting them, I turn them into something delicious.

For the pudding, you’ll need four large ripe bananas. Slice them into rounds about 0.5cm thick. Save a few slices to line the tin, as these will create a beautiful top layer when the pudding is flipped.

You won’t need much sugar because the ripe bananas are already naturally sweet. A pinch of salt balances the sweetness perfectly. Tapioca flour is the star ingredient, binding the bananas together and creating a chewy texture.

To thin the batter, you’ll add boiling water, and if you like, a tiny pinch of yellow food colouring will give the pudding a more vibrant look.

The coconut sauce is equally simple. It’s made from coconut milk, sugar, a pinch of salt, and tapioca pearls, which add a delightful texture. Toasted sesame seeds are the finishing touch that brings the whole dish together.

Step-by-step instructions to make Steamed Banana Pudding

1. Prepare the bananas

Slice the bananas into rounds about 0.5cm thick, setting aside a few nice slices to decorate the tin later. Gently mix the rest of the bananas slices with sugar and, if desired, a tiny pinch of yellow food colouring. Be careful to avoid mashing the bananas.

2. Make the batter

Add tapioca flour and a pinch of salt to the banana mixture. Stir gently to coat everything evenly. Gradually pour in boiling water, stirring as you go, until the mixture forms a smooth, slightly thick batter that binds the banana slices together.

3. Prepare the steaming tin

Line a 6-inch baking tin with baking paper and arrange the reserved banana slices in a neat layer at the bottom. This will create a decorative top when the pudding is flipped out after steaming. Pour the banana batter into the tin, spreading it out evenly.

4. Steam the pudding

Place the tin in a steamer. Steam the pudding for 25 to 30 minutes. To check if it’s ready, insert a toothpick into the centre – it should come out clean and free of sticky batter.

5. Make the coconut sauce

While the pudding steams, soak the tapioca pearls in warm water for 15 minutes. Heat a saucepan over medium heat and add the coconut milk, sugar, and a pinch of salt. Stir until the sugar dissolves. Add the soaked tapioca pearls and simmer on low heat for about 5-7 minutes or until the pearls turn translucent. Stir occasionally to prevent sticking. If you’re not using tapioca pearls, mix tapioca flour with water and add it to the coconut milk to thicken the sauce.

6. Assemble and serve

Once the pudding is cooked, let it cool slightly before turning it out onto a plate. The layer of banana slices at the bottom will now be on top, giving the pudding a polished look. Drizzle the pudding with the warm coconut sauce.

When serving, slice the pudding into portions, drizzle some more warm coconut sauce and sprinkle toasted sesame seeds over the top.

This dessert can also be served cold, but I personally prefer it warm. The chewiness of the pudding and the creaminess of the sauce are at their best when heated.

Final thoughts

This steamed banana pudding with coconut sauce is one of my all-time favourite Vietnamese desserts. It’s not just delicious – it’s a nostalgic dish that reminds me of Hanoi and those weekend meals at Quan An Ngon

Whether you’re using up overripe bananas or exploring Vietnamese cuisine, this pudding is simple to make, comforting, and sure to impress. I hope you give it a go and enjoy it as much as I do. Let me know how it turns out!

And don’t forget to check out my other pudding recipes here.

Print Recipe

Delicious

Vietnamese Steamed Banana Pudding in Coconut Sauce

Author: Thao @ summerandspice Cooking Method: Steaming Cuisine: Vietnamese Courses: Pudding Recipe Keys: Coconut milk Dessert Kids

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 8 Estimated Cost: £ 3

Description

A warm and comforting Vietnamese dessert, this steamed banana pudding with coconut sauce combines the natural sweetness of ripe bananas, the chewy texture of tapioca, and the creaminess of coconut milk. Perfect for using up overripe bananas, it's simple to make and topped with a drizzle of luscious sago-infused sauce and toasted sesame seeds for a nutty finish.

Vietnamese Steamed Banana Pudding in Coconut Sauce

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Scale

1/2x 1x 2x 3x

For the Pudding

• 4 big ripe bananas (sliced into 0.5cm thick rounds)

• 40 g sugar

• A pinch of salt

• 150 g tapioca flour

• 100 ml boiling water

• Yellow food colouring (optional, a toothpick tip's worth)

For the Coconut Sauce

• 2 tablespoons tapioca pearls (soaked in warm water for 15 minutes)

• 400 ml coconut milk (1 can)

• 2 tablespoons sugar

• A pinch of salt

• 1 tablespoon tapioca flour if not using tapioca pearls (to thicken the coconut sauce, mix with 2 tablespoons water)

Garnish

• Toasted sesame seeds

Instructions

1. Prepare the Bananas

   • Slice the bananas into rounds, reserving a few for decoration.
   • Gently mix the remaining slices with sugar and optional yellow food colouring. 
   Mark as complete

1. Make the Batter

   • Add tapioca flour and a pinch of salt to the banana mixture. 
   • Slowly pour in boiling water, stirring until a smooth, slightly thick batter forms. 
   Mark as complete

1. Set up the Steamer

   • Line a 6-inch baking tin with baking paper. Spray the sides of the tin with vegetable oil to avoid sticking. 
   • Arrange the reserved banana slices neatly on the bottom, then pour in the banana batter. 
   Mark as complete

1. Steam the Pudding

   • Place the tin in a steamer, cover with a lid, and steam for 25-30 minutes. 
   • Check the doneness with a toothpick; it should come out clean. 
   Mark as complete

1. Prepare the Coconut Sauce

   • In a saucepan, heat coconut milk, sugar, and salt over medium heat until sugar dissolves. 
   • Add soaked tapioca pearls and simmer for 5 minutes until translucent. 
   Mark as complete

1. Assemble and serve

   • Turn the pudding out onto a plate, slice and drizzle generously with warm coconut sauce. 
   • Sprinkle with toasted sesame seeds and serve warm or chilled. 
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 240.02kcal

% Daily Value *

Total Fat 10.36g16%

Saturated Fat 9.09g46%

Sodium 44.24mg2%

Potassium 312.35mg9%

Total Carbohydrate 39.03g14%

Dietary Fiber 1.5g6%

Sugars 15.16g

Protein 1.59g4%

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Vitamin A 1.73 IU

Vitamin C 5.51 mg

Calcium 11.96 mg

Iron 1.94 mg

Vitamin E 0.05 IU

Vitamin K 0.28 mcg

Thiamin 0.02 mg

Riboflavin 0.04 mg

Niacin 0.68 mg

Vitamin B6 0.22 mg

Folate 18.25 mcg

Phosphorus 58.57 mg

Magnesium 37.71 mg

Zinc 0.35 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

• Use overripe bananas for the best sweetness and flavour.
• Serve warm for a soft, chewy texture or chill for refreshing dessert.

Keywords: Steamed banana pudding, Banh chi hap, Vietnamese dessert, tapioca pudding, overripe bananas recipe, banana dessert, coconut milk pudding, traditional Vietnamese recipe.

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