Snack · 45 min · vietnamese

Che Dau Xanh

A Vietnamese snack built around split hulled mung beans and sugar — on the table in 45 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Split hulled mung beans
• 3/4 cup Sugar
• 1.5 cups Coconut milk
• 1/2 tsp Salt
• 1/3 cup Small tapioca pearls
• 2 Pandan leaves
• 6 cups Water

Steps

1. Simmer the mung beans with the pandan leaves over low heat, never a rolling boil, until the beans burst into a thick golden porridge, about 30 minutes. Gentle heat makes them creamy; hard boiling makes them gritty.
2. Meanwhile, simmer the tapioca pearls in their own pot until no white centers remain, about 15 minutes, then rinse under cold water.
3. Stir the sugar into the hot bean porridge off the heat until dissolved, then fold in the tapioca pearls.
4. Warm the coconut milk with the salt until steaming. Do not skip the salt; it is what makes the coconut taste like more than just sweet.
5. Ladle the warm pudding into bowls and pour a ribbon of salted coconut milk over each.
6. Serve warm on cool days or over ice in summer. It keeps 3 days refrigerated and reheats gently.

Build my plan — free

← All recipes