Vietnamese Banana Sago Cream

Desserts as we know them are not generally eaten in Vietnam. Meals are most likely to be finished with a selection of different types of fabulous fresh fruit, if anything. Sweet snacks are available on the street all day long, however, the children and sweet-toothed adults find it hard to resist the sweet temptations that are on offer on this chapter. Sweet cakes, snacks and specialties such as colored glutinous rice enclosing sweet bean paste, are also made for special occasions, Buddhist festival and other celebrations.

Three local Southeast Asian ingredients are combined to make the Vietnamese Banana Sago Cream dessert. Though it is rich and creamy, there should be room for this delicious dessert after the starter and the main course.


  • 4 small ripe bananas
  • ΒΌ cup pearl sago
  • 4 Tbsp sugar
  • 2 cups coconut milk
  • 1/4 cup coconut cream
  • 2 small pandanus leaves, tied in a knot
  • Ground roasted peanut or sesame seeds for garnishing


  • In a bowl, sprinkle the sugar over the ripe bananas. Leave to marinate for about 10 minutes.
  • In a saucepan, heat up the thin coconut milk together with the sago and pandan leaves, stirring occasionally. Turn the heat down to low when it starts to boil.
  • Simmer for about 10 minutes until the sago turns translucent.
  • Add the bananas with all the sugar and simmer for another 10 minutes. Remember to keep stirring so that the bottom of the sauce pan does not stick.
  • Add the thick coconut milk, mix it up well and let it simmer for another half a minute.
  • Serve warm in dessert bowls and garnish with either the ground peanuts or sesame seeds. Enjoy the taste of sweetness from Vietnam!

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