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Kem chuối Recipe – Vietnamese Banana Ice-cream

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Ingredients

50g peanut fried
7 pcs banana
50g coconut flake
20g tapioca flour bột năng
100ml coconut milk
50mg vanilla powder
25g sugar
1/4 tsp salt

Kem chuối Recipe – Vietnamese Banana Ice-cream

  • 45 mins
  • Serves 4
  • Medium

Directions

Kem chuối  (Vietnamese Banana Ice-cream) with coconut flakes and fried peanuts is a nostalgic snack for most of the Vietnamese born in the 80s. The sweet and savory flavor of coconut milk, peanuts and banana in a freshly chilled nylon bag is enough to take one to his childhood days. It was often sold on street-side stores or vendors near the school gate and students would usually enjoy them together with friends on a hot summer day.

Let’s learn how to make this simple but irresistible delicacy today!

 

 

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Steps

1
Done
5 mins

Add the following ingredients: 25g sugar, 1/4 tsp salt, 50mg vanilla powder, 100ml coconut milk, 200ml drinking water and tapioca flour into a pot. Stir and mix well.

2
Done
10 mins

Place the pot on the stove and turn on the heat. Cook until the mixture becomes sticky then turn off the heat.

3
Done
10 mins

Use a knife to cut open one side of the nylon bag. Insert a banana and use a heavy and flat object to flatten the banana.

4
Done
5 mins

Use a spoon to scoop the mixture and paste on the surface of the flatten banana. Next sprinkle peanuts and coconut flakes on top.

5
Done
20 mins

Flip the banana and do the same. Continue with the rest of the bananas until all ingredients run out.

6
Done

Place the finished nylon bags with bananas inside the freezer for 6 hours after which they can be taken out and serve while still cold. There, enjoy your do-it-yourself Vietnamese style banana ice-creams!

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