Chè Bưởi Đậu Xanh

Chè Bưởi Đậu Xanh is a refreshing Vietnamese dessert that combines the subtle bitterness of pomelo with the sweetness of mung beans and coconut milk. This delightful dessert is not only delicious but also offers a unique texture that is sure to please your palate.

Ingredients

• Pomelo - 150 grams
• Mung beans (split) - 100 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Pandan leaves - 2 pieces
• Salt - a pinch
• Water - 600 ml
• Tapioca pearls - 30 grams

Steps

1. Soak the mung beans in water for at least 2 hours or overnight. Drain and rinse them before cooking.
2. In a pot, add 300 ml of water and the soaked mung beans. Cook over medium heat until the beans are soft, about 20 minutes.
3. Meanwhile, prepare the pomelo by peeling and separating the segments. Remove any seeds and membrane to make it more palatable. Set aside.
4. Once the mung beans are cooked, mash them lightly with a fork and set aside.
5. In another pot, bring 300 ml of water to a boil. Add the tapioca pearls and cook until they become translucent, about 10-15 minutes. Stir occasionally to prevent sticking. Drain and rinse with cold water.
6. In a medium saucepan, combine the cooked mung beans, coconut milk, sugar, a pinch of salt, and the pandan leaves. Simmer gently for about 5 minutes, stirring occasionally to dissolve the sugar.
7. Remove the pandan leaves and add the cooked tapioca pearls and pomelo segments to the mixture. Stir gently to combine and heat through for another 2-3 minutes.
8. Serve warm or chilled in bowls, garnished with additional pomelo segments if desired.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 20 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.6 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains vitamins and minerals from pomelo and mung beans.

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