Che Chuoi Chung or Banana Coconut Tapioca/Sago Pudding Dessert is a popular Vietnamese dessert usually sold by street vendors in Vietnam. Banana Sago thickens as it cools. You'll find that it keeps you cool in the hot weather months as a refreshing dessert. If you have bananas ripening on your kitchen counter, it's a great way to highlight the sweetness.
2 1/2 cups water
1/3 cup sago pearls
1 cup unsweetened coconut milk
2 pandan leaves
1/3 cup sugar
Pinch kosher salt
3 ripe but firm bananas, peeled
2 tablespoons toasted sesame seeds
In a medium pot, boil water over high heat. Add the sago pearls and stir frequently to prevent the sago pearls from sticking to the pot. Reduce the heat to medium low and simmer until the sago becomes translucent, about 15-20 minutes. You must stir the mixture frequently. Once the sago is fully cooked, add the pandan leaves, coconut milk, sugar and salt and bring to a boil for 2 minutes.
As the coconut milk mixture is coming to a boil, slice the bananas lengthwise and again half. This will give you 12 pieces. Each banana will give you four slices, totaling 12 slices. Add them to the coconut sago mixture. When the bananas are heated through and slightly soft, remove from the heat. Discard the 2 pandan leaves from the pot.
Ladle the banana coconut sago pudding into individual dessert bowls. Garnish with the toasted sesame and serve hot, at room temperature or chilled. (The pudding will thicken as it cools.)