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Chè Đậu Xanh (Vietnamese Dessert Soup With Mung Beans)
Serves 6
1 cup dried mung beans, soaked for at least 4 hours
5 cups water
1/2 cup sugar
1 (14-ounce) can coconut milk
Drain and rinse the soaked mung beans.
Place beans and 5 cups water in a large saucepan. Bring to a boil, add sugar,
and stir. Reduce heat to low and simmer until beans are tender, about 45 minutes
to an hour.
Turn off heat and stir in coconut milk.
Let cool, then refrigerate for at least an hour.
Chè đậu xanh phổ tai recipe
Viet Nam is a hot country, and it's no wonder that a ton of our desserts use
mung bean. Here's a recipe you can try that includes not only mung bean, but
also two other ingredients used as herbal medicinals: lotus seed and seaweed.
1 cup mung beans, soaked in cold water overnight
1/3 cup dried lotus seeds, soaked in cold water overnight
1/4 cup dried seaweed, best with bladderwrack or kelp
1/4 cup pearl tapioca
1/3-1/2 cup sugar
1 tablespoon vanilla
7 cups water
You can find all the ingredients at any Asian food market.
Combine water and beans in a large pot and bring to a boil. Reduce heat to
simmer, cook uncovered till beans are tender (about 2 hours). Add lotus seed,
seaweed, tapioca, and sugar. Cook until soup thickens a little and lotus seeds
are tender, but not mushy (20 minutes). Add vanilla and allow the soup cool
down. If it's really hot out, you can add some shaved ice before serving. Some
people like to add some coconut cream on top. Enjoy!
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