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Chè Đậu Xanh (Sweet Mung Bean Dessert).

Sweet mung bean topped with coconut milk.
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert, Snack
Cuisine: Vietnamese
Keyword: Simple, delicious dessert, served hot or cold.
Servings: 4

Equipment

  • Pressure Cooker

Ingredients

  • ½ cup dry mung beans
  • 3 cups water
  • 1 can full fat coconut milk
  • ½ cup granulated sugar plus 2 tsp of sugar set aside to add to the coconut milk topping.
  • ½ tsp vanilla extract
  • ¼ tsp salt ¼ tsp added to the mung beans and ¼ tsp added to the coconut milk topping.

Instructions

  • Soak the mung beans in water overnight, 24 hours if possible.
  • Rinse the soaked beans and put the beans in the pressure cooker.
  • Add 3 cups of water and salt to the pot.
  • Cover the pot and turn the temperature on 'Hi' for 10 minutes. If you prefer, you can follow the instructions provided by your pressure cooker for cooking the beans.
  • After 10 minutes, carefully remove the lid and add ½ cup of granulated sugar. Add more or less depending on taste. If there's a thin film on top, remove it using a spoon. Whenever I use the pressure cooker to make bean dessert, I always quick release right after it's done cooking. Otherwise, the beans will over cook.
    Removing the thin film on top of the cooked che dau xanh, sweet mung bean dessert
  • Add ½ teaspoon of vanilla extract. Mix well & enjoy.
  • If you're going to add coconut topping, then pour a can of coconut milk into a pot. Add sugar and salt and stir to combine. Gently heat until mixture is warm. Give the coconut milk a taste then adjust the sweetness accordingly.