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tapioca flour and mung bean dessert
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Chè Đường (Peeled mung bean dessert).

Traditional dessert made from tapioca flour, water and sugar with sprinkled peeled mung beans throughout.
Prep Time5 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: Vietnamese
Servings: 6

Ingredients

  • 6 cups water plus 16 tsp of water saved to mix with the tapioca flour.
  • 1 cup sugar add more or less depending on your taste.
  • 1 tsp salt
  • 15 tsp tapioca flour
  • ¼ tsp vanilla extract
  • ⅔ cup steamed peeled mung beans to add into the desert and sprinkled on top.

Instructions

Instructions for steaming the peeled mung beans:

  • Place 1/3 cups of uncooked peeled mung beans in a bowl.
  • Rinse it with water until water becomes clear. Add enough water to the bowl to fully submerge the beans and let them soak overnight.
  • In the morning, add water to a pot and place a steamer basket on top. Make sure to not let the basket touch the water below and bring the water to a boil.
  • While waiting for the water to boil. Discard the water that the peeled mung beans were soaking in by pouring the mung beans into a colander to remove any excess water. Then add a pinch of salt to the peeled mung beans and mix well.
  • Place the peeled mung beans in the steamer basket and let steam until peeled mung beans are soft. If the steamer basket is too big for the amount of mung beans, you can place the mung beans in a steamer safe dish, then place the dish inside the steamer basket to steam. Set aside and prepare the dessert.

Instructions for the chè đường:

  • Add the water into a pot.
    Pot of water
  • Then add in the salt...
    adding the salt
  • And sugar. Give the water a taste and adjust the sweetness accordingly.
  • Bring the water, salt and sugar mixture to a boil.
  • Meanwhile, in a separate bowl, add 15 tsp tapioca flour and 16 tsp of water and mix well until there's no clumps. This will act as a thickening agent for the dessert.
  • With a spoon in one hand and the tapioca/water mixture in the other, while stirring the pot, slowly pour the tapioca/water mixture into the pot.
    adding tapioca flour water mixture to pot
  • Continue stirring until the mixture thickens. Approximately 30 minutes. You will notice that the mixture will start to come to a boil. Continuous stirring will prevent the bottom from burning.
  • After the mixture has thicken, add in the steamed peeled mung beans, vanilla extract, while continuing to stir. Then immediately turn off the heat to prevent burning. And there you have it, a traditional Vietnamese dessert called chè đường.