Vietnamese Sweet Dessert Soup
Ingredients
- 400 mlCoconut milk
- 600 mlMineral water
- 40 gTapioca or Japanese pearls (pearls)
- 50 gmung beans (soaked for 2 hours)
- 150 gTaro tuber (cubed)
- 150 gSweet potato (cubed)
- 120 gBrown sugar
- 10 gwood ear mushroom (dried, rehydrated and sliced)
- 30 gPeanut (roasted and crushed)
- 2 pcpandan leaves (knotted)
- 1 pinchGray sea salt
Method
A creamy soup where tapioca pearls turn translucent and gelatinous. The pandan aroma blends with sweet coconut milk and crunchy peanuts.
- 1
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
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
Sprinkle tapioca pearls into the broth. Stir regularly to prevent sticking. They are ready when they become completely transparent.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the refrigerator. Can be eaten warm or at room temperature.
