Chè đậu đỏ (Red Bean Sweet Soup)

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.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 441
• Protein: 13 g
• Carbs: 72 g
• Fat: 10 g

Ingredients

• 300 g Red bean ( soaked overnight )
• 1.5 L Mineral water
• 150 g White sugar
• 2 piece pandan leaves ( knotted )
• 2 tbsp Tapioca or Japanese pearls
• 200 ml Coconut milk
• 2 pinch Gray sea salt

Instructions

1. Bean preparation

   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. Slow cooking

   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. Sweetening and thickening

   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. Coconut cream preparation

   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.

Chef's tips

• 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.

Storage

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.