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Chè đậu xanh (sweet mung bean cream with coconut milk)
A simple Vietnamese sweet: yellow mung beans cooked into a cream, with salty coconut milk. Eaten warm in winter, with ice in summer.
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Method
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- Rinse the soaked mung beans, and put them on to cook with the water.
- Simmer over low heat for 25-30 minutes, stirring often, until the beans fall apart into a thick cream.
- If using tapioca, add it and cook for a further 10 minutes, until translucent.
- Stir in the sugar, and cook for a further 2 minutes.
- Warm the coconut milk with the salt.
- Spoon the cream into bowls, drizzle with coconut milk, and sprinkle with sesame seeds. Serve warm, or chilled with ice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use split (yellow) mung beans; the green, skin-on ones take much longer to cook.
- If it thickens on standing, loosen with a little water.
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