Chè Đậu Xanh Truyền Thống (Traditional Mung Bean Sweet Soup)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring creamy mung beans simmered with pandan leaves and sweetened with sugar, often served with coconut milk.
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Nguyên liệu
- Mung beans, split and hulled1 cup
- Water4 cups
- Sugar (rock sugar or granulated)1/2 cup
- Pandan leaves2-3 stalks
- Coconut milk1/2 cup
- Salt1/4 teaspoon
- Tapioca pearls (optional)1/4 cup
Các bước
- 1
Rinse the split mung beans thoroughly. Soak them in water for at least 30 minutes, or until softened.
- 2
Drain the soaked mung beans. In a pot, combine the drained beans with 4 cups of water and pandan leaves. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the beans are very soft and starting to break down.
- 3
Remove the pandan leaves. Add sugar and salt to the pot. Stir until the sugar is completely dissolved. If using tapioca pearls, add them now and cook for another 5-7 minutes until translucent.
- 4
Stir in the coconut milk. Heat gently for a few more minutes, but do not boil.
- 5
Serve warm or chilled. Ladle into bowls and optionally garnish with a drizzle of coconut milk or toasted sesame seeds.
