World Flavors Cookbook

Chè Đậu Xanh (Mung Bean Sweet Soup)

Vietnamese sweet mung bean dessert soup — soft cooked mung beans in coconut milk syrup, eaten hot or cold.

Cuisine: Vietnam

Ingredients

• 200g split mung beans, soaked 1 hour
• 150g sugar
• 400ml coconut cream
• 1 tsp pandan extract or pandan leaves
• Pinch of salt

Instructions

1. Drain mung beans. Simmer in 600ml water until completely soft (20-25 minutes).
2. Add sugar and pandan. Stir until dissolved.
3. Add coconut cream and salt. Heat gently — do not boil.
4. Serve warm in bowls, or chill for a cold dessert.