Chè Bà Ba Đậu

Chè Bà Ba Đậu is a delightful low-carb Vietnamese dessert that combines the richness of coconut cream with the natural sweetness of mung beans and the warmth of pandan. This comforting dish offers a unique twist on traditional flavors while keeping the carbohydrate content low, making it perfect for a guilt-free treat.

Ingredients

• Mung beans (split) - 50 grams
• Coconut milk (unsweetened) - 200 ml
• Pandan leaves - 2 pieces
• Erythritol (or any low-carb sweetener) - 2 tablespoons
• Salt - a pinch
• Water - 500 ml

Steps

1. Rinse the mung beans under cold water and soak them in water for at least 2 hours or overnight.
2. Drain the soaked mung beans and place them in a pot with 500 ml of water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and let it simmer for about 15 minutes until the mung beans are soft.
4. Add the coconut milk, erythritol, and a pinch of salt to the pot. Stir well to combine.
5. Tie the pandan leaves into a knot and add them to the pot. Simmer for another 5-10 minutes, allowing the flavors to meld.
6. Remove the pot from heat and discard the pandan leaves. Let the mixture cool slightly before serving.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber from mung beans, which supports digestive health.

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