Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 1 cup whole unpeeled green mung beans; 9 cups water; 1 cup dried red dates / jujubes; 1/4 cup small tapioca pearls / sago (optional); 5 oz yellow rock sugar (or approx. 1/3 cup granulated white sugar); 1/2 teaspoon fine ground sea salt; 1 teaspoon vanilla extract; 1 cup coconut milk

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https://vickypham.com/blog/che-dau-xanh-vietnamese-mung-bean-dessert-with-coconut-milk/

Chè Đậu Xanh (Vietnamese Mung Bean Dessert with Coconut Milk) - Vicky Pham

A comforting, traditional Vietnamese sweet dessert soup made with unpeeled green mung beans, dried red dates, chewy sago pearls, and rich coconut milk.

Rezept

Dessert

Zubereitungszeit ca. 1 StundenVorbereitung ca. 5 MinutenKochzeit ca. 55 Minuten

Zutaten:

1 cup whole unpeeled green mung beans
9 cups water
1 cup dried red dates / jujubes
1/4 cup small tapioca pearls / sago (optional)
5 oz yellow rock sugar (or approx. 1/3 cup granulated white sugar)
1/2 teaspoon fine ground sea salt
1 teaspoon vanilla extract
1 cup coconut milk

Arbeitsschritte:

Rinse the dried mung beans under cold running water until the runoff is clear; drain well. Rinse and drain the dried red dates, then partially snip each one with kitchen shears so they release their natural sweetness into the broth. In a medium pot, combine the drained mung beans, prepared red dates, and 9 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Lower the heat to maintain a steady simmer, cover partially with the lid slightly ajar, and cook for about 40 minutes.
To check if the beans are ready, carefully pinch a bean between your fingers. It should smash easily with just a tiny bit of resistance in the center. Keep them slightly firm at this stage, as they will continue to soften in the next steps. Remove red dates if using so, leaving just the boiled mung beans in the pot.
If using small tapioca pearls (sago), stir them directly into the simmering pot. Cook for about 10 minutes, stirring occasionally along the bottom to prevent sticking, until the pearls become mostly translucent.
Stir in the rock sugar (or granulated sugar), fine sea salt, vanilla extract, and coconut milk. Let everything gently simmer over low heat for 5 minutes, allowing the flavors to marry into a velvety sweet soup. Taste adjust sweetness if preferred.
Ladle the sweet soup into small bowls and enjoy warm, or let it cool to room temperature and chill in the refrigerator. For a refreshing cold treat on a hot day, serve well-chilled or ladle directly over crushed ice.