Oversætter denne opskrift til dit sprog... Siden opdateres automatisk.
Chè Đậu Xanh
Vietnamese Mung Bean Sweet Soup
A comforting and creamy Vietnamese sweet soup made from tender mung beans simmered with fragrant pandan leaves and enriched with coconut milk. This dessert can be enjoyed warm or chilled.
🧂 Ingredienser
- 200 g Split mung beans (hulled)(Ensure they are split and hulled for faster cooking and a creamier texture. Rinse thoroughly before soaking.)
- 100-150 g Granulated sugar(Adjust to your preferred sweetness. You can also use palm sugar for a deeper flavor.)
- 200 ml Full-fat coconut milk(For richness and flavor. Use good quality coconut milk.)
- 2-3 Pandan leaves(Tied into a knot to release their aroma. If fresh are unavailable, use 1 tsp pandan extract.)
- 1/4 teaspoon Salt(Enhances the sweetness and balances the flavors.)
- 4 cups Water(For cooking the mung beans. You may need slightly more or less depending on desired consistency.)
👨🍳 Fremgangsmåde
- 1
Rinse the mung beans thoroughly under cold running water until the water runs clear. Place the rinsed mung beans in a bowl and cover with plenty of fresh water. Let them soak for at least 2 hours, or preferably 4 hours. Drain the soaked beans well.
⏱️ 2 hours (soaking) - 2
In a medium saucepan, combine the drained mung beans, 4 cups of water, and the knotted pandan leaves. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer. Cook for about 30-40 minutes, stirring occasionally, until the mung beans are very soft and starting to break down. Skim off any foam that rises to the surface during cooking.
⏱️ 30-40 minutes - 3
Once the mung beans are tender, stir in the sugar, salt, and coconut milk. Continue to simmer gently, uncovered, for another 10-15 minutes, stirring frequently to prevent sticking. The soup should thicken slightly and become creamy. Mash some of the beans against the side of the pot with your spoon to achieve a smoother, creamier consistency, or leave them more whole if you prefer.
⏱️ 10-15 minutes - 4
Remove the pandan leaves from the soup. Taste and adjust sweetness or saltiness if needed. The che should have a creamy texture and a balanced sweet and slightly salty flavor profile.
⏱️ 2 minutes - 5
Serve the Chè Đậu Xanh warm or chilled. Ladle into individual bowls and drizzle with a little extra coconut milk just before serving for added richness and visual appeal. Garnish with toasted sesame seeds or a few drops of pandan extract if desired.
💡 Professionelle Tips
- ✓For a smoother soup, you can blend a portion of the cooked beans before adding the sugar and coconut milk.
- ✓The pandan leaves impart a wonderful fragrance; ensure they are well-knotted to maximize aroma release.
- ✓Adjust the amount of sugar and coconut milk to achieve your desired level of sweetness and creaminess.
- ✓This dessert is delicious served both warm on a cool day and chilled as a refreshing treat.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add cooked tapioca pearls along with the sugar and coconut milk for added texture.
- Stir in cooked black sesame seeds in the final step for a nutty flavor and visual contrast.
- Incorporate small cubes of agar-agar jelly for a different textural element.