Chè Đậu Xanh Nếp Cẩm

Chè Đậu Xanh Nếp Cẩm is a delightful Vietnamese dessert that combines sweet mung beans with fragrant black sticky rice, creating a harmonious blend of textures and flavors. This comforting dish is often enjoyed warm or chilled, making it perfect for any occasion.

Ingredients

• Mung beans (split) - 100 grams
• Black sticky rice - 100 grams
• Coconut milk - 200 ml
• Sugar - 60 grams
• Salt - 1/4 teaspoon
• Water - 500 ml
• Pandan leaves - 2 pieces (optional)

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 mung beans and soak them in water for 1 hour, then drain.
3. In a pot, combine the soaked black sticky rice, 400 ml of water, and a pinch of salt. Bring to a boil, then reduce to low heat and simmer for about 30 minutes until the rice is tender and the water is absorbed.
4. In a separate pot, steam the soaked mung beans over boiling water for about 20 minutes, or until they are soft and mashable.
5. Once the mung beans are cooked, mash them with a fork or blender, then mix in 30 grams of sugar and a pinch of salt. Stir until well combined.
6. In a small saucepan, heat the coconut milk with the remaining sugar (30 grams) and the pandan leaves, if using, until warm and the sugar dissolves. Do not boil.
7. To serve, place a scoop of the black sticky rice in a bowl, add a layer of the mashed mung beans on top, and drizzle with warm coconut milk. Enjoy warm or chilled.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 54 g
• Fiber: 4 g
• Sugar: 20 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 8 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from black sticky rice, which may help reduce inflammation.

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