Che Dau Xanh

Name: Che Dau Xanh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup split peeled mung beans, soaked; 4 cups water; 1/2 cup granulated sugar; 2 tbsp tapioca starch; 1/2 cup coconut milk; 1/4 tsp salt

A traditional sweet mung bean dessert soup featuring soft mung beans thickened into a velvety pudding and finished with warm coconut milk.

45 minEasyServes 4240 cal/serving

VietnameseDessertStovetopVeganVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

1 cup split peeled mung beans, soaked
4 cups water
1/2 cup granulated sugar
2 tbsp tapioca starch
1/2 cup coconut milk
1/4 tsp salt

Instructions

1

In a large pot, combine 1 cup soaked split peeled mung beans, 4 cups water, and 1/4 tsp salt.
2

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until tender.
3

Stir in 1/2 cup granulated sugar until completely dissolved.
4

Mix 2 tbsp tapioca starch with two tablespoons of cold water, then stir the slurry into the pot to thicken.
5

Ladle into bowls and drizzle warm 1/2 cup coconut milk over the top before serving.

Questions

How long does Che Dau Xanh keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Che Dau Xanh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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