Vietnamese Banana Rice Pudding
Experience the comforting sweetness of Vietnamese Banana Rice Pudding, a delightful dessert that beautifully balances creamy coconut milk, tender sticky rice, and ripe bananas. This traditional treat, known as "chè chuối" in Vietnam, is gently simmered to perfection, creating a rich and luscious pudding that tantalizes with every bite. Enhanced with a hint of vanilla and topped with crunchy toasted sesame seeds and optional roasted peanuts, this recipe offers both texture and flavor in every spoonful. Ready in just 40 minutes, it’s a perfect warm or room-temperature dessert that’s not only gluten-free but also a tropical-inspired indulgence that will transport your taste buds straight to Southeast Asia. Ideal for family gatherings or a cozy evening at home, this easy-to-make pudding is a must-try for lovers of simple yet exotic desserts.
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Recipe Information
Ingredients
- 120 grams sticky rice (glutinous rice)
- 4 pieces ripe bananas (preferably Cavendish or plantains)
- 400 ml coconut milk
- 500 ml water
- 1 teaspoon salt
- 100 grams sugar
- 2 tablespoons toasted sesame seeds
- 2 tablespoons roasted peanuts (optional, crushed)
- 1 teaspoon vanilla extract (optional)
Instructions
Rinse the sticky rice under cold water until the water runs clear. Drain well.
Peel the bananas and slice them into 1/2-inch thick pieces. Set aside.
In a medium saucepan, combine the sticky rice and water, and bring to a gentle boil over medium heat.
Reduce the heat to low, cover, and simmer the rice for 10-12 minutes, stirring occasionally to prevent sticking.
Once most of the water has been absorbed, add the coconut milk, salt, and sugar. Stir to combine.
Continue cooking on low heat, stirring gently, until the sticky rice becomes tender and the liquid thickens, about 10-15 minutes.
Add the sliced bananas to the pot and gently fold them into the pudding. Let them cook for 3-5 minutes until they soften slightly but do not fall apart.
If using vanilla extract, stir it in during the last minute of cooking.
Remove the pudding from the heat and let it cool slightly before serving. The pudding will thicken further as it cools.
Serve warm or at room temperature in small bowls. Top with toasted sesame seeds and crushed roasted peanuts for added crunch and flavor.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 46.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
