Chè đậu đỏ (Red Bean Sweet Soup)
Ingredients
- 300 gRed bean (soaked overnight)
- 1.5 LMineral water
- 150 gWhite sugar
- 2 pcpandan leaves (knotted)
- 2 tbspTapioca or Japanese pearls
- 200 mlCoconut milk
- 2 pinchGray sea salt
Method
Tender red beans that melt in the mouth, bound in a smooth syrup and scented with pandan. The contrast between the warm beans and the thick, cool coconut cream creates a perfect balance.
- 1
Rinse the red beans. Place them in a large pot with mineral water and knotted pandan leaves. Bring to a boil, then lower the heat to maintain a steady simmer.
- 2
Cook for about 45 minutes. Check the texture: a bean should crush easily between two fingers without resistance. If water evaporates too much, add more to keep the beans fully submerged.
- 3
Add white sugar and salt. Simmer for 10 minutes so the sugar penetrates the heart of the beans. Mix tapioca with a little cold water and pour it in a thin stream while stirring until the liquid becomes translucent and syrupy.
- 4
In a small saucepan, heat the coconut milk with a pinch of salt. The mixture should be hot and slightly reduced to coat the back of a spoon. Remove pandan leaves before serving.
Frequently asked questions
How do you get this dish right?
- The secret is in the soaking: 12 hours minimum for the bean's core to cook evenly.
- Never add sugar before the beans are tender, otherwise they will stay firm forever.
- Serve warm with very cold coconut cream to create an interesting thermal contrast.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of water if the syrup has thickened too much.
