Che chuoi chung - Delicious Vietnam #7

Che are the sweet desserts or puddings of Vietnam.  Wikipedia has an extensive list of che.  At Little Saigon Market in Footscray, there is a pretty decent range of che available to buy.  I try a few from time to time, trying to figure out what is in them.  There are also desserts using sticky rice (xoi).  Xoi can also be used in savoury dishes.  

I found a recipe for Che Chuoi Chung in the cookbook 'Secrets of the Red Lantern' by Pauline Nguyen with recipes by Luke Nguyen and Mark Jensen.  The recipe contains two of my favourite dessert items, tapioca pearls and coconut cream.  Here is a link to the recipe.  There are quite a few versions of che chuoi chung recipes on the net.

The recipe involves cooking tapioca and diced cassava in some sugar, water and coconut cream.  Towards the end of the cooking time, you add some salt and some sliced bananas and top with  roasted peanuts and toasted sesame seeds.

Tapioca pearls

Cooked tapioca

Peeled frozen cassava

Diced cassava

Cooked cassava

Sugar bananas

Roasted peanuts

Toasted sesame seeds

Che chuoi chung

Che chuoi chung ticked all the boxes! Creamy and coconuty with lovely crunch of peanuts and toasted sesame seeds.  The cassava has the taste and texture of a mix of potato and parsnip.  When I make it again, I will add more tapioca pearls and add banana for only a few minutes at the end.   I put the leftovers in the fridge and reheated it in the microwave the next night.  Equally delicious reheated.

I bought a tub of che chuoi chung from To's at Little Saigon Market (To's have a bakery on the corner of Leeds Street and Hopkins Street).  They make it Thursday, Friday and Saturday and you can get it warm from the bain marie.   I bought mine on a Sunday and it was cold in the fridge.  I got home  and tucked into it.  This che is delicious cold too.  I preferred my home made version, but if I am out and can't be bothered making it, would definitely head back to To's again.

My Malaysian friend C mentioned a version of this dish he cooks.  He adds a handful of cooked adzuki beans at the end and uses no banana.  He serves the dish cold and adds diced mango to  it.   From what I have read, I think the dish is a version of Bubur cha cha or pengat pisang.  Will be trying those variations too.  So many desserts to make/eat!!

This month's Delicious Vietnam is hosted by Miss.Adventure@Home.  She has done a round-up of all the entries here.

Delicious Vietnam was created by Anh at A Food Lovers Journey and Hong and Kim at Ravenous Couple to celebrate Vietnamese Food.