Chè Bánh Tằm

Chè Bánh Tằm is a traditional Vietnamese dessert featuring colorful tapioca noodles served in a creamy coconut milk sauce, topped with sweet mung bean paste. This vegan delight is both refreshing and satisfying, perfect for any occasion.

Ingredients

• Tapioca flour - 100g
• Water - 100ml
• Pandan leaves - 2, tied in a knot
• Coconut milk - 200ml
• Sugar - 50g
• Salt - 1/4 tsp
• Mung beans - 50g, soaked for 4 hours
• Vanilla extract - 1/2 tsp

Steps

1. Prepare the mung beans by steaming them until soft, about 20 minutes, then mash and mix with 25g of sugar and vanilla extract. Set aside.
2. In a bowl, mix the tapioca flour with 100ml of water until a smooth dough forms. Divide the dough into two portions.
3. Add a few drops of pandan extract to one portion to color it green. Leave the other portion plain.
4. Roll both portions into thin strips and cut them into small pieces, about 2-3 cm long.
5. Bring a pot of water to a boil and add a pinch of salt. Cook the tapioca noodles in the boiling water until they float to the surface, about 5-7 minutes. Remove and rinse in cold water.
6. In another saucepan, combine coconut milk, remaining sugar, and a pinch of salt. Heat gently until sugar dissolves.
7. To serve, place a portion of the cooked tapioca noodles in a bowl, add a generous spoonful of mung bean paste on top, and drizzle with the sweetened coconut milk.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 58 g
• Fiber: 4 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in carbohydrates, providing quick energy.
• Contains dietary fiber from mung beans, promoting digestive health.

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