Friday, October 16, 2015

Chet Ktiss (Bananas in Tapioca and Coconut Pudding)


I gotta say…this Asian dessert is one of my most favorite to make during the fall! It's creamy, yet light taste, make this dessert, one that'll you'll want to make, over and over again!


1 16 ounce bag of frozen saba bananas (may sub for regular plantains)

1 cup of clear tapioca pearls (do not used color tapioca)

8 cups of water

4 whole pieces of palm sugar (or 1 cup of white sugar)

2 14.5 ounce cans of coconut milk

2 pinches of salt

1 tsp of vanilla extract


Slice up your defrosted saba bananas into 1/4 inch slices. Set aside. Bring 8 cups of water to a boil. Add in your tapioca. Turn down heat to medium low and cook until almost translucent (about 10-15 minutes). Add in your coconut milk, palm sugar, and salt, and bring this mixture to a slight, rolling boil. Be very careful to not let your coconut milk boil over. Once your palm sugar has dissolved (about 5 minutes), taste check for seasoning. Add more sugar as needed, or a pinch more of salt. Add in your sliced bananas, and cook for 10-15 minutes more (tops), depending on how firm you'd like your bananas. Finally, add in your vanilla extract.


  1. I love love love your recipes. Your recipes are easy to follow and it turns out great!! I just watched your video on the banana tapioca dessert. I was wondering if you can include the recipe for the pandan flavored tapioca balls please :) on your website. Thanks! You inspire me to cook

  2. Hi! Thank you so much! I try to make the recipes as easy as possible! :) The pandan flavored balls are easy to make. I can give you a little run through now, although I don't have any exact measurements. I just take some glutinous rice flour, place it in a bowl, and add a little water at a time until it's the proper consistency (pliable and not too sticky). I then add in some pandan extract (not too much because it's concentrated), a pinch of salt, and a teeny bit of sugar. Salt and sugar are optional. Form tiny balls with your hands, and boil until the balls float to the surface. Remove and place finished rice balls in a cold, water bath. Drain and place into pot of your finished dessert. If you can find pandan leaves, you could use that instead of the pandan extract, too. Just tie up some pandan leaves, boil with some water for 20 minutes, and then use that liquid instead of water when mixing with the glutinous rice flour. Hope that helps!


Designed with love by BDD