Chè Đậu Xanh Đánh (Vietnamese Mung Bean Sweet Soup)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese sweet soup made from mashed mung beans, coconut milk, and pandan leaves, often served warm or chilled.
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Nguyên liệu
- Split mung beans200g
- Water1 liter
- Granulated sugar150g
- Coconut milk200ml
- Pandan leaves2-3 stalks
- Salt1/4 teaspoon
- Toasted sesame seeds1 tablespoon
Các bước
- 1
Rinse the split mung beans thoroughly.
- 2
Soak mung beans in water for at least 1 hour, or overnight.
- 3
Drain the soaked mung beans. In a pot, combine mung beans with 1 liter of water and pandan leaves. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beans are very soft.
- 4
Remove pandan leaves. Mash the cooked mung beans using a potato masher or immersion blender until mostly smooth but with some texture remaining.
- 5
Add sugar and salt to the mashed mung beans. Stir well until the sugar dissolves.
- 6
Pour in the coconut milk and stir to combine. Simmer gently for another 5-10 minutes, stirring occasionally, until the soup thickens slightly.
- 7
Serve warm or chilled, garnished with toasted sesame seeds and a drizzle of extra coconut milk if desired.
