Chè Đậu Xanh Kem Dừa (Mung Bean Sweet Soup with Coconut Cream)
85% chuẩn vị · Vietnamese
A richer, more decadent variation of Chè Đậu Xanh, emphasizing a thicker, creamier texture from both coconut milk and a touch of condensed milk.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mung beans, split and hulled1 cup
- Water3 cups
- Sugar1/4 cup
- Sweetened condensed milk1/4 cup
- Full-fat coconut milk1 cup
- Salt1/4 teaspoon
- Cornstarch (optional, for thickening)1 tablespoon
Các bước
- 1
Rinse and soak mung beans for at least 30 minutes. Drain.
- 2
In a pot, combine drained mung beans with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until beans are very soft. Mash some beans to thicken.
- 3
If using cornstarch, mix it with 2 tablespoons of water to form a slurry. Add sugar, salt, sweetened condensed milk, and the cornstarch slurry to the pot. Stir well.
- 4
Cook for another 5 minutes, stirring constantly, until the soup thickens slightly.
- 5
Stir in the full-fat coconut milk. Heat gently for 2-3 minutes until warmed through, but do not boil.
- 6
Serve warm or chilled. Garnish with fresh shredded coconut or a drizzle of extra coconut cream.
