Chè Đậu Ván (Traditional Mung Bean Sweet Soup)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring creamy mung beans, chewy tapioca pearls, and a rich coconut milk broth, sweetened and subtly flavored with pandan.
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Nguyên liệu
- Mung beans (split, hulled)200g
- Tapioca pearls (small)50g
- Coconut milk400ml
- Sugar150g
- Pandan leaves2-3 stalks
- Salt1/4 teaspoon
Các bước
- 1
Rinse mung beans thoroughly and soak in water for at least 2 hours or overnight. Drain.
- 2
Cook mung beans in fresh water until very tender, about 30-40 minutes. Mash some of the beans to create a creamy texture.
- 3
Meanwhile, prepare tapioca pearls according to package instructions. Rinse and set aside.
- 4
In a pot, combine coconut milk, sugar, salt, and pandan leaves (tied in a knot). Heat gently, stirring until sugar dissolves. Do not boil.
- 5
Remove pandan leaves. Add the cooked mung beans to the coconut milk mixture. Simmer for 5-10 minutes, stirring occasionally.
- 6
Stir in the cooked tapioca pearls. Heat through for another 2-3 minutes.
- 7
Serve warm or chilled, garnished with a little extra coconut milk if desired.
