Chè Huế, Huế style sweet soup, combines condensed milk, mung bean and jelly. It’s layered in a glass with coconut syrup and topped with condensed milk, roasted peanut and ice. If you get the chance to visit Huế City, don’t miss it, but you can also make it at home. Plan ahead: the mung bean soaks for 1–2 hours, and the milk jelly has to set in the fridge. Ingredients For the milk jelly 7 g soft jelly powder 300 ml water 1 tablespoon condensed milk For the mung bean ½ bowl mung bean, without the skin Salt 2 tablespoons sugar For the coconut syrup 200 ml coconut milk 1 teaspoon corn starch ½ teaspoon salt 1 teaspoon sugar To serve Roasted peanut Condensed milk Crushed ice How to make chè Huế 1. Cook the mung bean Wash the mung bean 2–3 times, then soak it in cold water for about 1–2 hours. Wash it again carefully. Put the mung bean into a pot, add water and cook it over low heat. Stir it with a spoon now and then so it doesn’t burn on the bottom. The author’s tip: add water just up to the surface of the mung bean. When the mung bean is soft, add the sugar and stir well with a spoon. Turn off the heat, let it cool down, and grind it well. Put the ground mung bean back into the pot and cook for another 5–10 minutes, stirring the whole time, then turn off the heat. The mung bean mixture shouldn’t be too thick. 2. Make the milk jelly Put the soft jelly powder into a pot, add the water and stir with a spoon until the powder dissolves. Leave it for 15 minutes. Cook it over low heat, stirring the whole time. When it starts to boil, add the condensed milk. Keep cooking over low heat until the jelly powder has melted, then turn off the heat. Scoop it into a big bowl, let it cool down, and put it in the fridge. Once it has set, cut it into small cubes. 3. Prepare the peanut Peel the skin off the roasted peanut and smash it quickly. 4. Make the coconut syrup Put the coconut milk into a pot and add the corn starch, sugar and salt. Cook over low heat until the mixture starts to boil and becomes thick. Turn off the heat and let it cool down. 5. Assemble Put a little mung bean in the bottom of a glass, then add milk jelly, the mung bean mixture again, coconut syrup, condensed milk and a little roasted peanut and crushed ice, and now you can enjoy it. Mix them well before you eat. Share:
