Chè đậu phộng is a Vietnamese sweet soup of peanuts cooked soft and finished with coconut milk. You may already know chè made with green beans, black beans or red beans; peanut chè is less familiar, and the pairing of peanuts and coconut milk gives it an unusual taste. It needs only three ingredients, and it is quite rich. Plan ahead: the peanuts soak overnight, and after cooking the pot needs a few hours to cool before you finish it. Ingredients 360 g peanuts 2 litres water 60 ml coconut milk 100 g sugar How to make chè đậu phộng 1. Soak and skin the peanuts Soak the peanuts overnight. Rub off the skins and drain. Put the peanuts in a pressure cooker and pour in the 2 litres of water. 2. Cook the peanuts Set the pot on the stove over high heat for 15 minutes, then lower the heat and cook for another 45 minutes. Turn off the stove and leave the pot to cool for a few hours. 3. Sweeten and finish Add sugar to taste. Put the pot back on the stove, add the coconut milk and bring it back to the boil. Turn off the heat and serve. Share:
