Chè đậu xanh (Sweet Mung Bean Dessert - Soy-Free)
A classic Vietnamese sweet dessert soup made with mung beans, coconut milk, and tapioca pearls, meticulously prepared to be soy-free.
Ingredients
- 1 cup Mung beans
- 6 cups Water
- 1 can (13.5 oz) Coconut milk
- 0.75 cup Sugar
- 0.25 cup Small tapioca pearls
- 1 pinch Pinch of salt
- 0.5 teaspoon Vanilla extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Measure 1 cup of mung beans. Rinse the 1 cup of mung beans thoroughly under cold running water. Place the rinsed 1 cup of mung beans in a bowl, cover them completely with water, and let them soak for at least 2 hours or up to 12 hours.
- 2Drain the soaked 1 cup of mung beans. Transfer the drained 1 cup of mung beans into a large heavy-bottomed pot, then add 6 cups of water to the pot.
- 3Place the pot over high heat (approximately 190.6°C / 190°C). Once the water reaches a rolling boil, immediately reduce the heat to low (approximately 94°C / 93°C). Cover the pot and simmer for 30 to 40 minutes, or until the 1 cup of mung beans are very soft and can be easily mashed with a spoon; skim off any foam that appears on the surface during this time.
- 4While the mung beans are simmering, measure 0.25 cup of small tapioca pearls. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat (approximately 190.6°C / 190°C), then add the 0.25 cup of small tapioca pearls, stirring gently. Reduce the heat to medium (approximately 121.1°C / 120°C) and simmer for 10 to 15 minutes, or until the tapioca pearls become completely translucent. Drain the cooked tapioca pearls using a fine-mesh sieve, then rinse them thoroughly under cold running water to prevent sticking, and set aside.
- 5Once the 1 cup of mung beans are soft, add the 1 can (about 380 g) of coconut milk, 0.75 cup of sugar, 1 pinch of salt, and 0.5 teaspoon of vanilla extract to the pot with the cooked mung beans. Stir all ingredients together gently until well combined.
- 6Increase the heat to medium-low (approximately 107.2°C / 107°C). Simmer the mixture for 5 to 10 minutes, stirring occasionally, until the 0.75 cup of sugar has completely dissolved and the soup has thickened slightly.
- 7Gently stir the cooked 0.25 cup of small tapioca pearls into the pot with the mung bean mixture. Continue to heat for 1 minute more, just to warm the tapioca pearls through.
- 8The Chè đậu xanh is now ready to serve warm or chilled. This dessert is delicious on its own.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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