A great treat for a rainy day
It’s been rainy for a couple of days in Canada. I believe that’s how the weather’s supposed to be in spring. I feel that the season changing not only affect the nature around me but also my taste for food. I love how my body slowly adjust to this change. It keeps carving for hot food and sweet. It’s the way my body telling me I need more energy.
When I were in Viet Nam, the best way to satisfy this feeling is to have a bowl or glass of chè. Chè is a type of dessert that you can easily find in Asia. A typical chè includes its main ingredient served with sweet liquid. Personally, I categorize it into 3 different types based on the texture of the dish. The first type of chè is the one using flavoured sweet water to serve a long with the main ingredients. As opposed to that, the second type of chè use a thicker base that almost like a paste to drizzle on top of the dish before serving. And the last type of chè is the “in the between” of the first two.
The recipe that I’m making today is the last type of chè that I mentioned. Banana chè is a traditional Vietnamese dessert that includes bananas as the main ingredient and thicken coconut milk as the water-based serving. We usually have it hot during the wet season and cold during the dry season. To be completely honest, I always have it cold because I believe it tastes way better that way. Ok, I will say it. It doesn’t taste better that way, I’m just lazy. Nobody has time to reheat it. Nobody!
Other than the two ingredients that makes the dish what it’s, Banana chè is also served with pearls. We take the pearls fresh from an oyter, mussel, or clam. I prefer to use oyter pearls rather than the other two because of its flavour. No, I lied again. We don’t use animal pearls. We use tapioca pearls. There are many different type of tapioca pearls in the market but the one we’re using is the white mini tapioca pearls. These pearls will turn translucent when it’s fully cooked and have a soft texture. It comes naturally well with the dish.