Chè Bà Cốt (Traditional Sweet Tapioca Pudding)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring chewy tapioca pearls simmered in a fragrant coconut milk broth, sweetened with palm sugar and infused with pandan leaves. This comforting pudding is often enjoyed warm.
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Nguyên liệu
- Small tapioca pearls1 cup
- Water4 cups
- Coconut milk1 can (13.5 oz)
- Palm sugar1/2 cup, or to taste
- Pandan leaves2-3 leaves, tied in a knot
- Salt1/4 teaspoon
- Toasted sesame seeds1 tablespoon, for garnish
Các bước
- 1
Rinse the small tapioca pearls under cold water.
- 2
In a pot, combine the rinsed tapioca pearls with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, stirring occasionally, until the pearls are mostly translucent.
- 3
While the tapioca simmers, prepare the coconut milk mixture. In a separate saucepan, combine the coconut milk, palm sugar, pandan leaves, and salt. Heat gently over medium-low heat, stirring until the palm sugar is completely dissolved. Do not boil.
- 4
Once the tapioca pearls are mostly translucent, drain any excess water if necessary.
- 5
Add the warm coconut milk mixture to the pot with the tapioca pearls. Stir well to combine.
- 6
Continue to simmer for another 5-10 minutes, allowing the flavors to meld and the pudding to thicken slightly. Remove the pandan leaves.
- 7
Serve the Chè Bà Cốt warm in bowls, garnished with toasted sesame seeds.
