Chè đậu xanh (Sweet Mung Bean Dessert Soup)

Instructions

1. 1Measure 1 cup of split mung beans into a fine-mesh sieve and rinse them thoroughly under cool running water until the water runs clear. Set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of split mung beans, 6 cups of water, and 2 optional pandan leaves. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the mung beans are very soft and starting to break down. Remove and discard the pandan leaves, if used.
3. 3Add the 1/4 cup of small tapioca pearls to the pot with the softened mung beans. Stir well and continue to simmer for another 5 to 10 minutes, stirring occasionally, until the tapioca pearls become translucent and are tender to the bite. The soup will also thicken slightly.
4. 4Stir in the 1/2 cup of sugar and the 1 can of coconut milk. Add the 1/4 teaspoon of salt. Continue to simmer over low heat for 5 more minutes, stirring gently, until the sugar has dissolved completely and the soup is heated through. Do not let it boil vigorously after adding the coconut milk.
5. 5Serve the chè đậu xanh warm or chilled. It is delicious on its own.

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