Taro Sweet Soup with Mung Bean Recipe (Chè Khoai Sọ với Đậu Xanh)

It has been quite a long time since my mom last made Taro Sweet Soup with Mung Bean (Chè Khoai Sọ với Đậu Xanh) and I am so excited to show you how to make one of our stunning Vietnamese Dessert Recipes. In such a sunny day like any other March’s days, you would wish to have this dish after a long day working outside under the unbearable sun.
 

 

The taro is really buttery and when it is cooked with sweet, cool Mung Beans; it gives you such a refreshing feeling that make you forgot every harsh stuffs you’ve ever been during the day. This recipe has an interesting ingredient in which some previous Vietnamese Dessert Recipes, I have introduced you before. It is tapioca pearl which will bring to you something chewy and fun to enjoy.

Ingredients:

500g of taro
½ bowl of Mung bean (its shells have been removed)
1 tablespoon of big tapioca pearls (you can buy it in supermarket)
Sugar (adjust as you wish)
150ml of canned coconut milk
1 tube of vanilla (5g).

Process:

Step 1: Soak the tapioca pearls in cold water in about an hour.

 

Step 2: Slice the taro shortly, soak in cold water with some salt so that the taro will be removed from its mucus, and wash it again.
 

 

Step 3: Wash the Mung beans, soak in warm water in 2 – 3 hours.
 

 

Step 4: Next, pour water in the Mung beans, boil it quickly until the Mung beans is soften but not crashed.

Click Taro Sweet Soup with Mung Bean Recipe (Chè Khoai Sọ với Đậu Xanh) to see more

From VietnameseFood.com.vn