Full recipe http://danangcuisine.com/?p=1423<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients: (4 servings)<br />400ml coconut milk<br />2/3 cup sugar<br />2tbsp small tapioca pearls<br />300g ripe banana<br />crushed peanut and sesame<br /><br />** I used frozen Asian bananas (small sweet dwarf bananas) but you can use normal bananas, just make sure they are well ripe.<br />** If you want to add cassava, cut it into cubes and steam for 10- 15 minutes or microwave for 5 minutes or until soft, then add to the soup<br /><br />Nguyên liệu: (4 chén)<br />400ml nước cốt dừa<br />150g đường<br />2 muỗng canh bột báng<br />300g chuối (chuoi su / chuoi tieu)<br />đậu phộng giã và mè rang<br /><br />Soundtrack: First of May
