Chè Đậu Xanh

Name: Chè Đậu Xanh
Prep time: PT15 minutes (plus 2 hours soaking time)
Cook time: PT45-50 minutes
Total time: PT2 hours 15 minutes (including soaking)
Yield: 6
Cuisine: Vietnam
Ingredients: 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.)

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.

準備時間15 minutes (plus 2 hours soaking time)

烹飪時間45-50 minutes

總計時間2 hours 15 minutes (including soaking)

份量6

難度Easy

2 個編輯· Feb 8

製作您的版本

🧂 食材

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.)

👨‍🍳 步驟

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.

追蹤您的烹飪記錄

💡 專業提示

✓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.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

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.