Chè Bà Ba Đậu Xanh

Chè Bà Ba Đậu Xanh is a delightful Vietnamese dessert made from mung beans, coconut milk, and tapioca pearls, offering a sweet and creamy experience. This vegetarian dish is perfect for those who enjoy traditional flavors with a modern twist.

Ingredients

• Mung beans - 100 grams
• Coconut milk - 200 milliliters
• Tapioca pearls - 40 grams
• Water - 600 milliliters
• Sugar - 50 grams
• Salt - a pinch
• Pandan leaves - 2 leaves (optional, for aroma)

Steps

1. Soak the mung beans in water for at least 2 hours or overnight to soften them.
2. In a pot, bring 600 milliliters of water to a boil, then add the soaked mung beans and a pinch of salt. Cook until the beans are soft, about 20 minutes.
3. In a separate pot, bring 200 milliliters of coconut milk to a gentle simmer. Add 50 grams of sugar and stir until dissolved. Optionally, add pandan leaves for flavor.
4. In another pot, boil water and add the tapioca pearls. Cook for about 10-15 minutes or until they become translucent. Drain and rinse with cold water to stop the cooking process.
5. Once the mung beans are cooked, mash half of them and leave the rest whole for texture. Add the mashed beans back to the pot with the whole beans.
6. Combine the mung bean mixture with the coconut milk and stir well. Let it simmer on low heat for 5 minutes.
7. Serve the dessert warm or chilled by placing a portion of the tapioca pearls in a bowl and pouring the mung bean and coconut mixture over them.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 49 g
• Fiber: 6 g
• Sugar: 18 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.6 L

Health Benefits

• Rich in protein from mung beans, supporting muscle health.
• Contains healthy fats from coconut milk, which can aid in heart health.

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