Chè đậu xanh bột báng, mung bean sweet soup with tapioca pearl, is the dessert the author wants to cook in hot weather. Mung beans and small tapioca pearls are cooked in coconut milk with pandan leaves, and you can eat it hot or cold. Plan ahead: the mung beans soak for about 3–4 hours, and the tapioca pearls for about 30 minutes. Ingredients 100 g hulled mung bean 20 g dried small tapioca pearl Sugar 1 bunch pandan leaves 300 ml coconut milk 2 bowls water How to make chè đậu xanh bột báng 1. Soak the mung beans and tie the pandan Wash the mung beans 2–3 times, then soak them in cold water for about 3–4 hours. Wash the pandan leaves well and tie them into a bunch. 2. Soak the tapioca pearls Soak the tapioca pearls in cold water for about 30 minutes. Keep a close eye on the pot in the next step. 3. Cook the sweet soup Mix the coconut milk with the pandan leaves and 2 bowls of water. Bring it to the boil, then slowly pour in the mung beans. Cook until the mung beans are soft, and season with sugar to suit your taste. Then slowly pour in the tapioca pearls and cook until all the pearls are clear. Eat it hot or cold. Share:
