Che!! Yummy coconut desserts
I don't know why Che is not more popular here in the US. Especially since I live in San Jose, California where there is a very large Vietnamese population. Che is a very popular dessert in Vietnam and is usually served warm. It's a sweet soup that is made of different rice, beans, tapioca, fruits, and root vegetables such as taro or yucca. Some restaurant serves them in small bowls garnish with nuts and toasted coconut. Other times you are served che in a bag by street vendors.
Sweet Mung Bean Soup (Che Dau Xanh)
Ingredients
1 cup dried yellow mung beans (Use the mung beans that have been skinned and split rather than the green ones)
1 ½ cup coconut milk
¾ cup sugar
1 cup dried yellow mung beans (Use the mung beans that have been skinned and split rather than the green ones)
1 ½ cup coconut milk
¾ cup sugar
Directions
1. Soak the dried mung beans in water overnight. Use at least 3 cups of water because the beans will expand. Drain water.
2. In a pot, place the mung beans and add 2 cups of water. Bring to a biol, then reduce heat and let simmer until beans are soft and water has been absorbed.
3. Drain excess water. Place beans in a food processor and puree.
4. In a sauce pan, mix coconut milk and sugar. Stir until sugar dissolved.
5. Add the mung beans to the coconut mixture. Stir until mix thoroughly.
6. Serve warm
1. Soak the dried mung beans in water overnight. Use at least 3 cups of water because the beans will expand. Drain water.
2. In a pot, place the mung beans and add 2 cups of water. Bring to a biol, then reduce heat and let simmer until beans are soft and water has been absorbed.
3. Drain excess water. Place beans in a food processor and puree.
4. In a sauce pan, mix coconut milk and sugar. Stir until sugar dissolved.
5. Add the mung beans to the coconut mixture. Stir until mix thoroughly.
6. Serve warm
Black-eyed Peas and Sweet Rice in Coconut Milk (Che Dau Trang)
Ingredients
½ cup raw glutinous rice
½ cup dried black-eyed peas
½ tsp baking soda
⅔ cup sugar
2 cups coconut milk
vanilla extract
½ cup raw glutinous rice
½ cup dried black-eyed peas
½ tsp baking soda
⅔ cup sugar
2 cups coconut milk
vanilla extract
Directions
1. Soak the glutinous rice in warm water for 2 hours. Drain.
2. Soak the black-eye peas in water warm for 2 hours. Drain.
3. In a saucepan, mix black-eye peas, baking soda and 3 cup water. Bring to a boil. Reduce heat and simmer until beans are tender. Approximately 15 minutes. Rinse with cold water and drain.
4. Place beans back in saucepan and add 1 ½ cup water. Bring to boil and add glutinous rice. Boil for 5 minutes. Add sugar and vanilla extract. Stir until sugar is dissolved.
5. Remove saucepan from heat and add coconut milk. Stir. Mixture will thicken as it cools.
6. Served warm. Garnish with crushed peanuts.
1. Soak the glutinous rice in warm water for 2 hours. Drain.
2. Soak the black-eye peas in water warm for 2 hours. Drain.
3. In a saucepan, mix black-eye peas, baking soda and 3 cup water. Bring to a boil. Reduce heat and simmer until beans are tender. Approximately 15 minutes. Rinse with cold water and drain.
4. Place beans back in saucepan and add 1 ½ cup water. Bring to boil and add glutinous rice. Boil for 5 minutes. Add sugar and vanilla extract. Stir until sugar is dissolved.
5. Remove saucepan from heat and add coconut milk. Stir. Mixture will thicken as it cools.
6. Served warm. Garnish with crushed peanuts.
Ingredients
3 cups water
½ cup small tapioca pearl
⅔ cup sugar
¼ tsp salt
½ tsp vanilla extract
1 cup coconut milk
6 small banana, peeled and sliced into ½ inch slices
crushed peanuts
Directions
1. In saucepan, bring water to a boil. Add tapioca pearls and gently stir them to prevent them from sticking to one another. Boil until them are no longer opaque and the mixture has thickened. Approximately 10 minutes.
2. Once tapoica mixture is ready, add sugar, salt, vanilla extract and coconut milk. Stir until sugar is dissolved. Add banana slices and cook until bananas are heated up, approximately 2 minutes. Set aside and let cool. The mixture will thickened as cool.
3. Serve warm. Garnish with crush peanuts.
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