Chè Đậu Ngự Nước Cốt Dừa (Mung Bean Sweet Soup with Rich Coconut)
85% chuẩn vị · Vietnamese
A richer, more decadent variation of Chè Đậu Ngự, emphasizing the creamy texture and flavor of coconut milk and cream, often found in Southern Vietnamese desserts.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Split mung beans200g
- Tapioca pearls (small)50g
- Full-fat coconut milk400ml
- Coconut cream100ml
- Sugar150g
- Salt1/4 teaspoon
- Water600ml
- Toasted coconut flakes (for garnish)2 tablespoons
Các bước
- 1
Rinse and soak split mung beans for at least 1 hour. Drain.
- 2
Cook mung beans: Combine drained mung beans with 600ml water in a pot. Bring to a boil, then simmer for 30-40 minutes until very soft. Skim foam.
- 3
Soak tapioca pearls in warm water for 15 minutes. Drain.
- 4
Add tapioca pearls to the pot with the cooked beans. Cook for 5-10 minutes until pearls are translucent.
- 5
Stir in sugar and salt. Cook for 2 minutes until dissolved.
- 6
Add the full-fat coconut milk and coconut cream. Stir gently and heat through for 5-7 minutes. Do not let it boil, as this can cause the coconut milk to separate.
- 7
Serve warm or chilled. Garnish generously with toasted coconut flakes.
