Chè Đậu Trắng (Sweet White Bean Dessert)

Instructions

1. 1The night before you plan to serve, place the 1 cup of dried white beans in a large bowl and cover them with plenty of cool water. Let them soak overnight.
2. 2Drain the soaked 1 cup of dried white beans and put them into a large, heavy-bottomed pot. Add the 6 cups of water and the 3 pandan leaves to the pot with the beans.
3. 3Bring the water in the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let the beans simmer gently for 1 hour to 1 hour and 30 minutes, or until the beans are very tender when you bite into one. Check them occasionally to ensure there is enough liquid; add a little more water if needed.
4. 4Carefully remove and discard the 3 pandan leaves from the pot. Add the 2 cans (about 380 g each) of coconut milk, 1 cup of sugar, and 1/4 teaspoon of salt to the pot. Stir everything together well.
5. 5Continue to cook the mixture over low heat, stirring occasionally, for about 10 minutes, until the sugar has dissolved and the soup is heated through. Do not let it boil rapidly.
6. 6While the soup is simmering, prepare the 1/4 cup of small tapioca pearls. Place them in a small saucepan with enough water to cover them by about 2.54 cm. Bring this to a boil over medium-high heat (around 190.6°C or 190°C) and cook for 5-10 minutes, stirring frequently, until the pearls are translucent and soft. Drain the cooked tapioca pearls and rinse them under cool water to stop the cooking and prevent them from sticking together.
7. 7Add the rinsed 1/4 cup of small tapioca pearls to the pot of sweet white bean soup. Stir gently to combine.
8. 8Serve the Chè Đậu Trắng warm or chilled.

Related Guides