Chè Nha Đam Đậu Xanh (Mung Bean and Aloe Vera Sweet Soup)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring creamy mung beans, refreshing aloe vera, and a sweet, fragrant pandan-infused coconut milk broth. This comforting dessert is perfect for warm weather.
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Nguyên liệu
- Split mung beans1 cup
- Aloe vera cubes1 cup
- Pandan leaves3-4 stalks
- Coconut milk1 can (13.5 oz)
- Water4 cups
- Sugar1/2 cup (or to taste)
- Salt1/4 teaspoon
Các bước
- 1
Rinse the split mung beans thoroughly. Soak them in water for at least 30 minutes, then drain.
- 2
Prepare the aloe vera: peel the outer layer, dice the inner flesh into small cubes, and rinse thoroughly to remove bitterness. You can optionally blanch them briefly in boiling water for 1 minute.
- 3
In a pot, combine the drained mung beans with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the beans are very soft and start to break down.
- 4
While the beans are simmering, prepare the pandan-infused coconut milk. In a separate saucepan, combine the coconut milk, sugar, and salt. Add the pandan leaves (tied in a knot for easy removal). Heat gently over low heat, stirring until the sugar dissolves. Do not boil. Simmer for about 5-10 minutes to infuse the flavor, then remove the pandan leaves.
- 5
Once the mung beans are cooked and soft, stir them into the warm pandan-coconut milk mixture. Add the prepared aloe vera cubes.
- 6
Simmer for another 5 minutes, allowing the flavors to meld. Adjust sweetness if necessary.
- 7
Serve warm or chilled. Garnish with a few extra pandan leaves if desired.
