Sweet Mung Bean Pudding (Chè Đậu Xanh)
Sweet Mung Bean Pudding (Chè Đậu Xanh)
Ingredients
- 1 cup dried split mung beans
- 1/2 cup granulated sugar, or to taste
- 2 tablespoons tapioca starch
- 3 cups water, divided
- 1/4 teaspoon salt
For Serving
- 1 cup full-fat coconut milk
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
Instructions
- 1
Rinse the dried split mung beans thoroughly under cold water until the water runs clear. Place the rinsed mung beans in a large bowl and cover with at least 3 inches of cold water. Let them soak for a minimum of 4 hours, or preferably overnight. This step is crucial for faster and more even cooking.
⏱️ 240 min
- 2
Drain the soaked mung beans and transfer them to a medium saucepan. Add 2 cups of fresh water and 1/4 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the mung beans are very tender and easily mashable.
⏱️ 25 min
- 3
Once the mung beans are tender, remove the lid and continue to cook over low heat, stirring occasionally and gently scraping the bottom of the pot to prevent sticking. Allow the mung beans to absorb all the remaining water and dry out completely. This process helps to achieve a thick pudding consistency. Mash the mung beans lightly with a fork or potato masher directly in the pot until a coarse paste forms.
⏱️ 10 min
- 4
In a small bowl, whisk together the tapioca starch with 1 cup of cold water until no lumps remain. Set aside.
⏱️ 2 min
- 5
Add the 1/2 cup of granulated sugar to the mashed mung beans in the saucepan. Stir well to combine. Pour in the tapioca starch slurry, stirring constantly to prevent lumps. Continue to cook over medium-low heat, stirring frequently, for 5-7 minutes, or until the pudding thickens to a snot-like consistency. If you prefer a thicker consistency, you can cook it for a few more minutes. Remember, it will continue to thicken as it cools.
⏱️ 7 min
- 6
While the pudding cooks, prepare the coconut cream topping. In a small saucepan, combine the full-fat coconut milk, 1 tablespoon of granulated sugar, and 1/8 teaspoon of salt. Heat over low heat, stirring until the sugar dissolves and the mixture is warm. Do not boil.
⏱️ 5 min
- 7
Remove the mung bean pudding from the heat. Let it cool down completely before storing it in an airtight container in the refrigerator. When ready to serve, gently reheat the pudding in a saucepan over low heat, stirring occasionally, until warm. Serve warm, topped with a generous drizzle of the warm coconut cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Mung Bean Pudding (Chè Đậu Xanh)
- 1 cup dried split mung beans
- 1/2 cup granulated sugar, or to taste
- 2 tablespoons tapioca starch
- 3 cups water, divided
- 1/4 teaspoon salt
For Serving
- 1 cup full-fat coconut milk
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
Instructions
- 1
Rinse the dried split mung beans thoroughly under cold water until the water runs clear. Place the rinsed mung beans in a large bowl and cover with at least 3 inches of cold water. Let them soak for a minimum of 4 hours, or preferably overnight. This step is crucial for faster and more even cooking.
⏱️ 240 min - 2
Drain the soaked mung beans and transfer them to a medium saucepan. Add 2 cups of fresh water and 1/4 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the mung beans are very tender and easily mashable.
⏱️ 25 min - 3
Once the mung beans are tender, remove the lid and continue to cook over low heat, stirring occasionally and gently scraping the bottom of the pot to prevent sticking. Allow the mung beans to absorb all the remaining water and dry out completely. This process helps to achieve a thick pudding consistency. Mash the mung beans lightly with a fork or potato masher directly in the pot until a coarse paste forms.
⏱️ 10 min - 4
In a small bowl, whisk together the tapioca starch with 1 cup of cold water until no lumps remain. Set aside.
⏱️ 2 min - 5
Add the 1/2 cup of granulated sugar to the mashed mung beans in the saucepan. Stir well to combine. Pour in the tapioca starch slurry, stirring constantly to prevent lumps. Continue to cook over medium-low heat, stirring frequently, for 5-7 minutes, or until the pudding thickens to a snot-like consistency. If you prefer a thicker consistency, you can cook it for a few more minutes. Remember, it will continue to thicken as it cools.
⏱️ 7 min - 6
While the pudding cooks, prepare the coconut cream topping. In a small saucepan, combine the full-fat coconut milk, 1 tablespoon of granulated sugar, and 1/8 teaspoon of salt. Heat over low heat, stirring until the sugar dissolves and the mixture is warm. Do not boil.
⏱️ 5 min - 7
Remove the mung bean pudding from the heat. Let it cool down completely before storing it in an airtight container in the refrigerator. When ready to serve, gently reheat the pudding in a saucepan over low heat, stirring occasionally, until warm. Serve warm, topped with a generous drizzle of the warm coconut cream.
⏱️ 1 min