
Recipe
Chè đậu xanh with Coconut Cream and Pandan Jelly
Creamy Coconut Pandan Chè đậu xanh: A Vietnamese Delight
4.7 out of 5
Indulge in the flavors of Vietnam with this delightful dessert, Chè đậu xanh. Made with mung beans, coconut cream, and pandan jelly, this sweet treat is a popular dish in Vietnamese cuisine.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Low-fat
Ingredients
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1 cup (200g) mung beans 1 cup (200g) mung beans
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4 cups (950ml) water 4 cups (950ml) water
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1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
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1/2 cup (100g) sugar 1/2 cup (100g) sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1 tablespoon agar agar powder 1 tablespoon agar agar powder
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1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
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1/4 cup (60ml) water for pandan jelly 1/4 cup (60ml) water for pandan jelly
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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
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1.Rinse the mung beans under cold water and drain.
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2.In a large pot, bring 4 cups of water to a boil. Add the mung beans and cook until soft, about 20 minutes.
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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.
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4.In a separate saucepan, combine the coconut cream, sugar, and salt. Heat over medium heat until the sugar has dissolved, stirring occasionally.
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5.Add the blended mung beans to the coconut cream mixture and stir well to combine. Cook for an additional 5 minutes, stirring constantly.
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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.
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7.Pour the pandan jelly mixture into a shallow dish and let it cool and set. Once set, cut the jelly into small cubes.
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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.
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