Mung Bean Soup
Che Hoa Cau
Inspired by:
Che Buoi Nam Dinh – Kim Nguu
No 363 Kim Nguu Street, Hai Ba Trung, Hanoi
Yields 4 Servings
1 c mung beans , dried, split (soaked
overnight)
¾ c brown sugar
1 c tapioca starch
¼ t salt
4 c water
1 t grapefruit extract
1 dash cardamon, powder
14 oz coconut milk
¼ c sugar, granulated
1 t tapioca starch, dissolved in 1 t water
1 pandan leaf, cut into strips
⅛ t salt
Drain, then steam the mung beans for 15 minutes or until soft. Add salt. On medium
high whisk sugar, tapioca starch, water in saucepan, until flour, sugar are dissolved.
Turn to medium low. Whisk for 3-4 more minutes. Remove from heat. Add mung
beans, grapefruit extract. Set aside.
For Sauce
In saucepan, whisk together coconut milk and salt. Simmer until it starts to steam.
Reduce to low, add tapioca starch to saucepan. Stirring constantly, heat until sauce starts to thicken. Add sugar, pandan leaf. Continue to cook on low for additional 2-3 minutes or until it begins to thicken. Remove from heat. Remove and discard pandan leaf. Allow sauce to cool slightly before serving.
To Complete
Ladle soup into serving bowls. Top with sauce. Serve room temperature or cold.
Pandan leaves from sauce can be used as decorative garnish only.
Che refers to a wide range of desserts from different regions,
almost always with coconut milk.