Vietnamese cuisine is celebrated around the world for its emphasis on fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Among the rich variety of dishes it offers, Vietnamese Dessert Mung Bean stand out for their unique flavors and textures, often surprising those new to them with their subtlety and depth. A prime example of this is the mung bean dessert, a traditional treat that showcases the versatility of mung beans, a staple in Vietnamese cooking. This dessert is known for its smooth, creamy texture and sweet, yet not overwhelming, flavor. Made from mung beans that are carefully cooked, sweetened, and sometimes blended with coconut milk or other ingredients to enhance its taste and appeal, this dessert is a comforting end to a meal or a refreshing treat on a warm day. It exemplifies the balance and simplicity central to Vietnamese culinary philosophy, making it a must-try for anyone looking to explore the country’s rich food heritage.
What is Mung Bean Pudding (Chè Hoa Cau)?
Chè Hoa Cau is a traditional Vietnamese sweet dessert soup (chè) originating from Northern Vietnam. It is made from mung beans, sugar, and water, and often enhanced with coconut milk to add richness. This simple pudding is served warm or chilled, and its soft, gooey texture resembles the fleshy petals of the Areca Nut Palm Tree flowers, hence the name which translates to “pudding flower.”
Vietnamese Sweet Soups (Chè)
Chè refers to any Vietnamese sweet dessert soup made with beans, grains, fruit, or tubers cooked in water. Coconut milk is usually added to enrich the broth. Popular across Vietnam, chè is commonly served as an afternoon snack or dessert.
Some classic chè ingredients are:
- Beans – mung beans, kidney beans, black beans
- Grains – sticky rice, tapioca pearls
- Fruits – banana, jackfruit, durian
- Tubers – taro, cassava, sweet potato
- Nuts – coconut cream, peanuts
- Herbs & spices – pandan, ginger
Here are a few favorite chè varieties:
- Chè trôi nước – Mung bean dumplings in ginger syrup
- Chè chuối – Banana and tapioca pearls in coconut milk
- Chè đậu xanh nhà đàm – Mung bean and coconut cream soup
From warm and comforting to refreshing and sweet, chè encompasses a delightful range of flavors, ingredients, and textures.
The Appeal of Chè
What makes chè so amazing? A few reasons:
- Variety – With endless ingredient combos, there’s a chè for everyone
- Flavor – Sweet yet delicate, rich yet clean
- Texture – Soft and sticky beans, slippery tapioca pearls, creamy coconut
- Comfort – Warm and soothing, perfect with tea on a rainy day
- Nostalgia – Reminds many Vietnamese people of childhood
Mung Bean Pudding – The Simplest and Author’s Favorite
Now onto my favorite – the marvelous Chè Hoa Cau.
Chè Hoa Cau contains just two main ingredients:
- Mung beans – skinned green mung beans
- Coconut milk – lends a rich, creamy texture
That’s it. This chè gets its name from the resemblance of the cooked mung beans to the fleshy petals of the Areca Nut Palm Tree flowers (hoa cau).
Once cooked, the gooey, sticky mung beans suspended in the coconut broth remind me of warm, sweet snot. I affectionately refer to chè hoa cau as snot pudding.
Don’t let the nickname turn you off though. This dessert tastes absolutely delightful. The simple combination highlights the subtle nutty flavor of mung beans and mild sweetness of coconut milk.
Plus, mung beans offer decent nutritional value: plant-based protein, fiber, antioxidants, folate, iron, and more. Not bad for a sweet treat.
Chè hoa cau just takes me back to carefree childhood days in Vietnam. I hope to share this blissfully uncomplicated, yet incredibly satisfying recipe with you.
Recipe Mung Bean Pudding
Here’s how to make the quintessential Chè Hoa Cau – Vietnamese Mung Bean Pudding.
We’ll prepare two components:
- Mung bean base
- Coconut sauce
Then combine them for sweet, soothing magic in a bowl.
Ingredients
Mung Bean Base
- dry mung beans
- water
- sugar
Coconut Sauce
- coconut milk
- sugar
- Pinch salt
Instructions
For the Mung Bean Base:
- Rinse dry mung beans and drain. Soaking is optional but yields softer beans.
- Add mung beans and water to a pot. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally, until beans are very soft and broken down.
- Add cup sugar and stir until dissolved.
- Remove from heat and set aside.
For the Coconut Sauce:
- Whisk together coconut milk, sugar, and a pinch of salt in a small saucepan.
- Heat over medium, stirring frequently, until just steaming and sugar dissolves. Remove from heat.
To Assemble:
- Portion mung bean base into individual serving bowls.
- Ladle warm coconut sauce over mung beans.
- Optional toppings: sesame seeds, toasted coconut flakes, fruit slices.
- Serve warm or chilled.
Tips:
- For softer beans, soak mung beans 6-8 hours or use a pressure cooker.
- Avoid overcooking beans into a mush. Cook just until soft and broken down.
- Play with sauce consistency by adding water or extra coconut milk.
- Top with sesame seeds, coconut flakes, fresh mango, etc. for texture.
That’s it. With just a few ingredients, you can put together this comforting Vietnamese classic. Now go enjoy some snot pudding. I mean, chè hoa cau.
Serving Suggestions
Chè hoa cau is lovely on its own, but adding a sprinkle of texture on top takes it to the next level. Here are some crunchy, creamy, or fruity toppings to consider:
- Toasted sesame seeds
- Coconut flakes
- Crushed peanuts
- Mango slices
- Jackfruit pieces
- Passionfruit pulp
- Black sesame seeds
- Lime zest
- Fresh mint leaves
- Shredded sweetened coconut
Mix and match toppings or just keep it classic. Either way, every spoonful will transport you to Vietnam.
For fuller texture contrast, stir in tapioca pearls or sticky rice before serving too.
Conclusion
Chè hoa cau is the perfect intro to Vietnamese sweet soups. Mung beans symbolize simplicity, nobility and endurance in Vietnamese culture. This humble chè surely lives up to that reputation with its unembellished ingredients and heartwarming nostalgia. For me, chè hoa cau provides a taste of home and the joys of youth anytime I need. I hope this classic Vietnamese comfort dessert will bring you equal delight. Here’s to savoring the simple sweets in life.
Ingredients
- 1 cup dried green mung beans
- 1/2 cup tapioca pearls
- 1/2 cup Sugar
- 13.5 ounces coconut milk
- 2 teaspoon salt
- 1/4 cup peanuts
- 1/4 cup coconut flakes
Instructions
- Soak the mung beans in water for at least 1 hour, or up to overnight. Drain and rinse.
- In a large pot, combine the mung beans and water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the mung beans are tender.
- Add the sugar, coconut milk, and salt. Stir to combine and bring to a simmer for another 5 minutes.
- If using, tie the pandan leaves into a knot and add them to the pot for the last few minutes of cooking. This will add a subtle pandan flavor.
- Remove from heat and discard the pandan leaves (if using).
- Serve hot or cold.
Notes
- You can adjust the amount of sugar to your taste.
- For a richer flavor, you can use homemade coconut milk.
- Chè Đậu Xanh can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Vietnamese Dessert Mung Bean | Delicious And Easy To Make
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 450 | |
% Daily Value* | ||
Total Fat 15 | 23.1% | |
Saturated Fat 8 | 40% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 150 | 6.3% | |
Total Carbohydrate 60 | 20% | |
Dietary Fiber 10 | 40% | |
Sugars 40 | ||
Protein 10 |
Vitamin A Low | Vitamin C Low | |
Calcium 100 | Iron 4 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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