Chè Đậu Trắng (Sweet White Bean Dessert)

Instructions

1. 1Measure 1 cup of dried white beans into a large bowl. Add enough water to cover the 1 cup of dried white beans by at least 5.08 cm (5 cm). Let the beans soak for a minimum of 4 hours, or preferably overnight, to soften them.
2. 2Drain the soaked 1 cup of dried white beans using a colander. Transfer the drained 1 cup of white beans to a large heavy-bottomed pot. Add 6 cups of water to the pot. Place the pot on the stove over high heat and bring the water to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30 to 40 minutes, or until the beans are tender enough to be easily pierced with a fork.
3. 3While the white beans are simmering, prepare the tapioca pearls. In a separate small saucepan, bring 3 cups of water to a boil over high heat (100°C / 100°C). Add the 1/4 cup of tapioca pearls to the boiling water. Stir immediately to prevent sticking. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until the tapioca pearls become translucent and soft throughout. Once cooked, carefully pour the tapioca pearls and water into a fine-mesh sieve or colander to drain. Rinse the drained 1/4 cup of tapioca pearls under cool running water for 30 seconds to prevent them from sticking together, then set aside.
4. 4Add 1 cup of sugar and 1/4 teaspoon of salt to the pot with the tender white beans. Stir continuously until both the sugar and salt have completely dissolved into the liquid, which should take about 1-2 minutes.
5. 5Pour the contents of 2 cans of coconut milk into the pot with the white beans, sugar, and salt mixture. Add the drained and rinsed 1/4 cup of tapioca pearls to the pot. Stir all ingredients gently to combine. Place the pot over medium-low heat (approximately 79.44°C / 80°C) and warm the mixture for 5 to 10 minutes, stirring occasionally, until it is heated through. Do not allow the mixture to come to a rolling boil; small bubbles around the edges are acceptable, but a vigorous boil will cause the coconut milk to separate.
6. 6If you are using the 2 pandan leaves, tie them into a loose knot. Carefully add the knotted 2 pandan leaves to the pot with the warm sweet soup. Allow the pandan leaves to steep for 5 minutes to infuse their aroma into the dessert. After 5 minutes, use tongs or a spoon to remove and discard the pandan leaves from the pot.
7. 7The Chè Đậu Trắng is now ready to serve. You can serve it warm immediately, or allow it to cool completely at room temperature for about 1 hour before transferring it to an airtight container and chilling it in the refrigerator for at least 2 hours before serving cold. This sweet soup is delicious on its own.

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