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.
 

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

From VietnameseFood.com.vn