Tapioca pudding with cassava and banana (che chuoi chung)

To make sweetened coconut cream, combine all ingredients in a small pan. Warm mixture over low heat, stirring constantly; don’t boil. Once hot, remove from heat. Makes 250ml.

Bring 1L water to the boil in a pan. Add tapioca, stirring to separate pearls, and boil vigorously for 4 minutes or until slightly softened. Strain and rinse under cold water.

Meanwhile, place cassava, sugar, 125ml (½ cup) coconut cream and 600ml water in a large saucepan over high heat. Bring to the boil, stirring to dissolve sugar. Reduce heat, bring to a simmer and cook, stirring occasionally, for 15 minutes or until cassava is soft and mixture has slightly thickened. Add tapioca and bananas, and stir constantly for 10 minutes or until bananas have started to break down. (Stir constantly otherwise the tapioca will sink to the bottom of the pan and burn.) Add remaining 125ml (½ cup) coconut cream and 1½ tsp salt, and simmer for a further 2 minutes or until thickened.

Divide among bowls or glasses. Drizzle with sweetened coconut cream and scatter with peanuts and sesame seeds to serve.

* Tapioca and cassava are available from Asian food shops.

Drink 2007 Michele Chiarlo Nivole Moscato D’Asti, Piemonte, Italy