Rinse and soak the Tapioca pearls in cold Water for 20–30 minutes, then drain.
Peel and slice the Asian bananas on the diagonal into 1/2-inch pieces and set aside.
Bring 4 cups of water to a boil, add the soaked Tapioca pearls and cook, stirring occasionally, until they turn translucent and soft (about 10–15 minutes); drain and set aside.
In a skillet, melt 1/3 cup Granulated sugar with 2 tablespoons water until it becomes a light caramel, then add the sliced bananas and gently cook until they are soft and syrupy, about 3–5 minutes; remove from heat.
In a saucepan, combine 2 cups of Coconut milk, 1 cup water, a bruised Pandan leaf, a pinch of Salt and about 1/4 cup granulated sugar; simmer gently for 5 minutes to infuse the pandan and dissolve the sugar.
Add the cooked Tapioca pearls and the caramelized bananas to the coconut milk, stir gently and simmer for 2–3 minutes until the mixture is slightly thickened and glossy.
Warm the Coconut cream in a small pan with 1–2 tablespoons of Sugar and a small pinch of salt until it loosens into a pourable sauce; keep warm.
Ladle the chè into bowls, drizzle with the warm coconut cream, and finish with a sprinkle of chopped Roasted peanuts and toasted Sesame seeds for crunch. Serve warm or chilled.
