Chè thưng

A creamy soup where tapioca pearls turn translucent and gelatinous. The pandan aroma blends with sweet coconut milk and crunchy peanuts.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 522
• Protein: 8 g
• Carbs: 68 g
• Fat: 23 g

Ingredients

• 400 ml Coconut milk
• 600 ml Mineral water
• 40 g Tapioca or Japanese pearls ( pearls )
• 50 g mung beans ( soaked for 2 hours )
• 150 g Taro tuber ( cubed )
• 150 g Sweet potato ( cubed )
• 120 g Brown sugar
• 10 g wood ear mushroom ( dried, rehydrated and sliced )
• 30 g Peanut ( roasted and crushed )
• 2 piece pandan leaves ( knotted )
• 1 pinch Gray sea salt

Instructions

1. Texture preparation

   Rehydrate wood ear mushrooms in hot water for 20 minutes, then slice thinly. Rinse mung beans and let them soak. Cut taro and sweet potato into regular 1 cm cubes.

2. Cooking tubers

   Bring mineral water to a boil with knotted pandan leaves. Add mung beans, taro, and sweet potato. Simmer until a knife tip sinks into the pieces without resistance.

3. Tapioca binding

   Sprinkle tapioca pearls into the broth. Stir regularly to prevent sticking. They are ready when they become completely transparent.

4. Creamy finishing

   Incorporate coconut milk, brown sugar, and a pinch of salt. Add sliced mushrooms. Heat through without boiling until the sauce coats the spoon. Serve sprinkled with crushed peanuts.

Chef's tips

• Do not boil the coconut milk for too long to prevent it from curdling.
• If the soup is too thick the next day, thin it with a splash of hot water.

Storage

Store for 2 days in the refrigerator. Can be eaten warm or at room temperature.