Chè Đậu Ngự (Sweet Mung Bean Porridge)
Món truyền thống · Vietnamese
A classic Vietnamese sweet dessert soup made with mung beans, coconut milk, and tapioca pearls, offering a creamy and comforting taste.
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
- Split mung beans200g
- Tapioca pearls (small)50g
- Coconut milk400ml
- Sugar150g
- Salt1/4 teaspoon
- Water800ml
- Pandan leaves (optional)2-3
- Toasted sesame seeds (for garnish)1 tablespoon
Các bước
- 1
Rinse the split mung beans thoroughly and soak them in water for at least 1 hour, or overnight. Drain.
- 2
Cook the mung beans: Place the drained mung beans in a pot with 800ml of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the beans are very soft and starting to break down. Skim off any foam.
- 3
Prepare tapioca pearls: While beans are cooking, soak tapioca pearls in warm water for 15 minutes. Drain.
- 4
Add tapioca pearls to the pot with the cooked mung beans. Stir well and cook for another 5-10 minutes, until the pearls are translucent.
- 5
Add sugar and salt. Stir until the sugar is dissolved. If using pandan leaves, tie them into a knot and add them to the pot. Simmer for another 5 minutes.
- 6
Pour in the coconut milk. Stir gently and heat through for about 5 minutes, but do not boil. Remove pandan leaves.
- 7
Serve warm or chilled. Garnish with toasted sesame seeds.
