Mung Bean Pudding (Chè Hoa Cau)
How to make chè hoa cau. This dessert is also called chè đậu xanh or chè táo xọn. For more photos and recipes, please visit my blog at Danang Cuisine.Mung Bean Pudding (Chè Hoa Cau),
- 1/2 cup peeled mung bean
- 1/4 teaspoon salt
- 1 liter water
- 3/4 cup sugar
- 1/2 cup tapioca starch
- vanilla/grapefruit aroma extract
Preparation1. Wash the mung bean and soak in water for at least 1 hour. Drain then add a pinch of salt and steam until soft. OR: Cook with 1/2 cup water in a rice cooker (just enough water to barely cover the beans). When the beans are cooked, stir gently. The beans should be soft but still in their shape.
2. Dissolve sugar, tapioca starch, and a pinch of salt in 1 liter water. Cook under high heat while constantly whisking. After 3-4 minutes you will see the some cooked starch start floating to the surface. Turn the heat to medium low and keep whisking for another 3-4 minutes until the liquid becomes thicker and turns completely translucent. Turn off the heat.
3. Gently stir in the cooked mung bean. Add some vanilla or grapefruit aroma extract or any other aroma extract you like. For more photos and recipes, please visit my blog at Danang Cuisine.