Che Chuoi Chung- Tapioca, Banana and Cassava Pudding

Mmm, che. I always feel very lucky to have grown up in Mississauga for being exposed to cultures that I never would have living elsewhere- amongst the many benefits of the mosaic-like society is the fact that I can try foods I'd never heard of before quite regularly. I was in a Vietnamese eatery (that same one where I discovered xoi gac) when I saw large tubs of what looked like puddings behind the counter. I asked about it and all of the ingredients sounded delicious, so I tried a couple. Along with che dau trang (my other favourite, recipe coming soon) I was fixated on how to make the delicious che chuoi chung. After all, there were no Western dishes like this that I'd ever tried, and I had no idea where to start but good ol' Google.

 I soon found that what I needed was simple- tapioca pearls, sugar, coconut milk, and some cassava and bananas. The last two were the only tricky part- but cassava is widely available in the freezer sections of Asian groceries, and the correct type of banana (firm, fleshy burro/sugar bananas tht hold up to extended cooking) are there as well, even available presliced. The garnishes of coconut topping and peanuts really do make the result perfect. I have found through the magic of the internet that in Vietnam, various types of che can be eaten at just about any time of day, for breakfast or a snack. I certainly wouldn't mind a greater availability of these!

There's nothing really tricky about making it yourself- just make sure that no component is over or undercooked. My cassava was precooked before freezing, so I didn't need to boil it for very long, but it's important that the cassava is tender, the tapioca pearls cooked through, and the bananas not overcooked. I added pandan leaf for a bit more aroma, which I find works very well. I have made the dish with both coconut milk and coconut cream, and while coconut milk is more readily available (and tends to be better quality, for some reason), both options work.

It's also nice to make this yourself so that you can adjust the sweetness, thickness, and amount of water compared to coconut milk/cream- I make mine on the richer side, and add sugar in differing amounts depending on whether I want it as breakfast or a pudding. While particularly welcome served warm on a winter's day, I'd have it at any temperature, any time. The mixture of textures and flavours is unparalleled, showing that even a very simple and humble food can be something special.

Che Chuoi Chung
Adapted from SBS

600 ml. Water
about 250 ml. Coconut cream (or, instead of 600 ml. water, use 350 ml. with 500 ml. coconut milk)
3-4 Burro/Sugar Bananas, sliced lengthwise into thin slices
100 g. Cassava, cut into 2 cm. pieces
140 g. Sugar
2-3 Pandan leaves, optional
40 g. Small tapioca/sago pearls
Pinch of salt

Cook the tapioca/sago in a saucepan of boiling water until translucent and soft, about 5-10 minutes. Strain and set aside.

Boil the 600 ml. water, half of the coconut cream, pandan leaves, salt, and sugar. Add the cassava and cook until tender. Add the banana slices and let simmer uncovered until thickened, about 10 more minutes. Add the remaining coconut cream and tapioca. Serve in small bowls or glasses.

For the Topping:
250 ml. Coconut milk
1 TBSP Sugar
1 Tsp. Tapioca or potato starch
Pinch of salt
35 g. Roasted unsalted peanuts

Whisk together the coconut milk, sugar, salt and starch. Bring to a simmer in a small saucepan and let cook until thickened, about 3 minutes. Set aside. Spoon onto the che just before serving.

Crush the peanuts with a pestle and mortar or pulse in a food processor. Sprinkle onto the che before serving.