Ingredients:

  • 5 large firm-sweet bananas (Sứ or Apple bananas), sliced into 1/2-inch rounds
  • 3 tbsp granulated sugar
  • 1/4 tsp sea salt
  • 13.5 oz full-fat coconut milk
  • 1/4 cup small tapioca pearls
  • 2 cups water
  • 1 pandan leaf, tied in a knot
  • 2 tbsp roasted peanuts, crushed
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place your 5 sliced bananas in a bowl and toss with 3 tbsp sugar and 1/4 tsp sea salt. Note: This draws out moisture for a firmer bite. Let them sit for at least 15 minutes.
  2. Submerge 1/4 cup small tapioca pearls in cold water for 15 minutes. Ensure they are fully covered so they hydrate evenly before hitting the heat.
  3. In your pot, combine 2 cups water and the knotted pandan leaf. Bring to a boil, then reduce to a simmer for 5 minutes until the water turns a pale green.
  4. Drain the soaked pearls and add them to the pandan water. Simmer for about 10 minutes until the pearls become translucent and bouncy.
  5. Add the macerated bananas (and any liquid in the bowl) to the pot. Cook for 5 minutes until the edges of the fruit look slightly soft.
  6. Pour in 13.5 oz full fat coconut milk. Stir gently to avoid breaking the fruit. Note: Adding coconut milk last prevents it from curdling under high heat.
  7. Heat the mixture for another 3 minutes until the broth is steaming but not boiling. A hard boil will separate the fats in the coconut milk.
  8. Remove the pandan leaf. Taste the broth; if you prefer it sweeter, add a pinch more sugar while it's still warm.
  9. Ladle the soup into bowls and top with 2 tbsp crushed roasted peanuts and 1 tsp toasted sesame seeds. Listen for the light crunch as you dig in.