Chè đậu xanh with Coconut Cream and Pandan Jelly

Ingredients

• 1 cup (200g) mung beans 1 cup (200g) mung beans
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon agar agar powder 1 tablespoon agar agar powder
• 1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
• 1/4 cup (60ml) water for pandan jelly 1/4 cup (60ml) water for pandan jelly
• Ice cubes, for serving Ice cubes, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 48g, 20g
• Protein: 6g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the mung beans under cold water and drain.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the mung beans and cook until soft, about 20 minutes.
3. 3.
   Drain the cooked mung beans and transfer them to a blender. Blend until smooth, adding a little water if needed to achieve a creamy consistency.
4. 4.
   In a separate saucepan, combine the coconut cream, sugar, and salt. Heat over medium heat until the sugar has dissolved, stirring occasionally.
5. 5.
   Add the blended mung beans to the coconut cream mixture and stir well to combine. Cook for an additional 5 minutes, stirring constantly.
6. 6.
   In a small saucepan, combine the agar agar powder, pandan extract, and 1/4 cup of water for the pandan jelly. Heat over low heat, stirring until the agar agar powder has dissolved.
7. 7.
   Pour the pandan jelly mixture into a shallow dish and let it cool and set. Once set, cut the jelly into small cubes.
8. 8.
   To serve, divide the mung bean mixture into serving bowls. Top with a few cubes of pandan jelly and add ice cubes for a refreshing touch. Enjoy chilled!

Treat your ingredients with care...

• Mung beans — Make sure to rinse the mung beans thoroughly before cooking to remove any impurities.
• Coconut cream — Use full-fat coconut cream for a rich and creamy texture in the dessert.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.

Tips & Tricks

• For a more vibrant green color, you can add a few drops of green food coloring to the pandan jelly mixture.
• If you prefer a sweeter dessert, you can adjust the amount of sugar according to your taste.
• Serve the Chè đậu xanh chilled for a refreshing and satisfying experience.
• You can garnish the dessert with toasted sesame seeds or crushed peanuts for added texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Chè đậu xanh in individual bowls or glasses for an elegant presentation. Add a sprig of fresh mint or a pandan leaf as a garnish for a touch of freshness.

Presentation advice

To enhance the visual appeal, layer the dessert by alternating between the mung bean mixture and the pandan jelly cubes. This will create a beautiful contrast of colors and textures.