Chè Nếp Cẩm Đậu Xanh

Chè Nếp Cẩm Đậu Xanh is a delightful Vietnamese dessert featuring black sticky rice and sweet mung beans, creating a rich, creamy texture that's both comforting and indulgent. This vegan treat is often enjoyed warm or chilled, making it a versatile dessert for any occasion.

Ingredients

• Black sticky rice - 100 grams
• Mung beans (split) - 50 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Water - 500 ml

Steps

1. Rinse the black sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Rinse the split mung beans, then soak them in water for about 2 hours.
3. In a pot, add the soaked black sticky rice and 400 ml of water. Bring to a boil, then lower the heat, cover, and simmer for about 30 minutes until the rice is tender.
4. In another pot, combine the soaked mung beans with 100 ml of water and cook over medium heat until they are soft, about 15-20 minutes. Stir occasionally and add more water if necessary to prevent sticking.
5. Once the mung beans are cooked, mash them slightly with a fork or spoon and mix in 25 grams of sugar and a pinch of salt. Set aside.
6. Once the black sticky rice is cooked, stir in the remaining sugar, salt, and coconut milk. Simmer for another 5 minutes until everything is well combined.
7. To serve, place a portion of the black sticky rice in a bowl, top with a generous scoop of the mung bean mixture, and drizzle with additional coconut milk if desired.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 18 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and fiber from black sticky rice.
• Mung beans provide protein and essential vitamins, promoting overall health.

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