Cheø chuoái or Banana cooked in coconut-sugar syrup

INGREDIENTS

• 6 ripe peeled bananas
• 1 cup canned or fresh coconut milk
• 2 cups water
• 1 cup sugar
• 1/4 cup of small pearl tapioca (soak in water overnight)
• 1/2 cup of sweet potato or yucca root vermicelli (soak in water overnight)
• 2 tbs of toasted sesame seeds

Serves 8 to 10

• Soak sweet potato or yucca root vermicelli in water for 1 hour or overnight
• Combine sugar, coconut milk and water in a medium sauce pan
• Bring to boil then simmer for few minutes
• Drain the vermicelli and tapioca and add to the sauce pan, stir constantly until tapioca pearl are clear and the vermicelli is cooked
• Cut the bananas into 2-3 inch lengths, add banana pieces to the pan, simmer for 5 minutes
• If the syrup is too thick, add a bit of water

To serve:

• Serve the dessert in individual glass bowls
• Before serving, you may wish to sprinkle toasted sesame seeds on top
• Optional: can be served hot or cold