Vegan Vietnamese Sweet Soup Recipe
Phase 1: PreparationPhase 2: Cooking Process
Equipment
- Large saucepan
- Strainer for rinsing tapioca pearls
- Spoon or whisk for stirring ingredients
- Measuring
- Serving bowls or glasses for serving
- Cutting board and knife for chopping fruits, if using
- Ladle optional, for serving
Ingredients
- 2 cup Coconut Milk Forms the creamy base of the soup
- 3 leaves Pandan Leaves Infuse the soup with fragrance.
- 1/2 cup Palm Sugar Sweetens without overpowering.
- 1 cup Tapioca Pearls Provides a chewy texture.
- 1 cup Mung Beans Adds a nutty, earthy flavor.
- 2 Sweet potato Purple variety adds beautiful color
- 1 cup Taro root Fresh, firm pieces
- 1/4 tsp Sea salt Enhances overall sweetness
Instructions
Preparation Steps
- Start by soaking your mung beans in cool water for at least 4 hours – overnight is even better. This crucial step ensures they'll cook evenly and maintain their shape.
- For the tapioca pearls, bring a pot of water to a rolling boil. Add the pearls gradually, stirring to prevent clumping. Cook until they're translucent with just a tiny white center.
- Peel and cut your sweet potatoes and taro into uniform, bite-sized cubes. Consistency in size ensures even cooking.
- To create pandan extract, cut the leaves into small pieces and blend with 1/2 cup water. Strain through a fine-mesh sieve for the purest flavor.
Cooking Process
- Begin by cooking your pre-soaked mung beans until tender but not mushy. Drain and set aside
- In a large saucepan, mix the coconut milk with two cups of water and pandan extract. Bring to a gentle simmer.
- Stir in the palm sugar until it fully dissolves. Your kitchen will fill with an irresistible aroma at this point.
- Introduce your cubed sweet potatoes and taro. Simmer until just tender – about 15 minutes.
- Finally, fold in your cooked mung beans and tapioca pearls. Adjust the sweetness and consistency to your preference.
Notes
- Soaking Mung Beans: For the best texture, soak mung beans for at least 4 hours, or overnight. This helps them cook evenly and maintain their shape, ensuring a smooth, creamy base for your chè.
- Adjust Sweetness: You can adjust the level of sweetness by adding more or less palm sugar. Taste the soup as it simmers to find the perfect balance.
- Consistency: If the soup becomes too thick, simply add more water or coconut milk until it reaches your desired consistency. Chè should have a slightly thick, but pourable texture.
- Pandan Extract: If you can’t find pandan extract, you can use pandan leaves by blending them with water and straining, but the extract provides a more concentrated flavor.
- Tapioca Pearls: Make sure to stir the tapioca pearls as they cook to avoid clumping. Once they turn translucent with a tiny white center, they’re ready to be added to the soup.
- Serving: Chè is traditionally served warm, but it’s also delicious chilled. Let it cool and refrigerate for a refreshing dessert on a hot day.
- Variation Ideas: Feel free to experiment by adding other ingredients such as coconut strips, lotus seeds, or jackfruit for added texture and flavor.