Vietnamese
Vietnamese - Desserts
Chè Äáºu Xanh (Sweet Yellow Mung Bean Soup with Tapioca)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 250g dried mung beans
- • 400ml coconut milk
- • 120g palm sugar
- • 50g sugar
- • 1/2 tsp salt
- • 2 pandan leaves
- • 100g tapioca pearls
Preparation Steps
1
Phase 1
Soak the mung beans in water overnight, then rinse well.
2
Phase 2
Simmer the beans with pandan leaves in 1 litre of water until soft.
3
Phase 3
Add palm sugar, sugar, and salt, stirring until melted.
4
Phase 4
Stir in the tapioca pearls and cook until they turn clear.
5
Phase 5
Swirl in the coconut milk and serve warm or chilled.