Mung bean is a very popular food in Vietnam. It is used as ingredients for a wide range of foods including mung bean desserts. Most of the Vietnamese desserts from mung bean are refreshing, tasty, and healthy. Below are Top mung bean dessert recipes in South Vietnam:
1. Mung bean pudding with coconut milk (Chè đậu xanh nước cốt dừa)
Ingredients:
- Peeled mung beans: 400g
- Coconut milk: 350ml
- Sugar: 200g
- Salt: 1/2 teaspoon
- Tapioca starch: 50g
Directions:
- Soak mung beans in water for 3-4 hours, drain them off.
- Cook mung bean in water with 1/2 teaspoon of salt, 100g of sugar over low heat until tender. The level of water is 1 cm above the level of the mung bean. It takes about 20 minutes.
- Mix tapioca starch and cold water. Add a half of the mixture to the cooking mung beans, stir and cook until the mixture has thickened.
- Cook coconut milk, 100g of sugar and salt until boiling. Add the mixture of tapioca and water, stir until the mixture has thickened.
- To serve, put mung bean paste, coconut milk sauce into a glass or a bowl.
2. Mung bean pudding with seaweed (Chè đậu xanh phổ tai)
Ingredients:
- Whole mung beans: 300g
- Dried seaweed strips: 30g
- Sugar: 200g
- Salt: 1/2 teaspoon
Directions:
- Soak mung beans in warm water for 30 minutes, drain them off.
- Soak Dried seaweeds in water until tender, cut them into thin strips.
- Cook mung bean in 500ml of water over low heat until tender.
- Add sugar, seaweed strips, 1/2 teaspoon of salt, continue cooking for 5 minutes.
- This dessert can be served hot or cold.
3. Mung bean pudding with aloe vera and seaweed (Chè đậu xanh nha đam)
Ingredients:
- Whole mung beans: 300g
- Dried seaweed strips: 30g
- Aloe vera: 500g
- Rock sugar: 350g
- Lime juice: 5ml
- Salt: 1 teaspoon
Directions:
- Soak mung beans in water for 3-4 hours or overnight, drain them off.
- Soak Dried seaweeds in water until tender.
- Peel, wash aloe vera and cut them into cubes, wash aloe vera cubes in cold water. Soak the cubes in 400ml of cold water mixed with 1/2 teaspoon of salt and 5ml of lime juice for 15 minutes. Drain them off, marinate them with 100g of sugar.
- Cook mung bean in 3l of water over low heat until tender.
- Add 250g of sugar, stir until sugar is dissolved.
- Skim foam from the dessert while cooking.
- This dessert can be served hot or cold.
4. Mung bean paste with coconut milk dessert (Chè đậu xanh đánh)
Ingredients:
- Peeled mung beans: 300g
- Coconut milk: 200ml
- Water: 200ml
- Sugar: 100g
- Salt: 1/2 teaspoon
- Tapioca starch: 1 teaspoon
- Peanuts, shredded coconut meat (optional)
Directions:
- Soak mung beans in water for at least 6 hours, drain them off, steam them until tender.
- Mash or blend the mung bean.
- Cook 100g of sugar in 200ml of water until the mixture boiling and the sugar is dissolved.
- Add the beans to the mixture, stir continuously until the mixture turns into a smooth, not too moist not too dry paste.
- Mix tapioca starch and cold water. Cook coconut milk and salt until boiling. Add the mixture of tapioca and water, stir until the mixture has thickened. Cool down and store the coconut milk sauce in refrigerator.
- To serve, put ice, mung bean paste, coconut milk sauce into a glass or a bowl, to peanuts, shredded coconut meat at your wish.
