Che Dau Xanh

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I made some che dau xanh and was surprised how simple it is. I was inspired to make this dish after reading this recipe from runawayrice. It’s a simple pudding with the following elements:

  • tapioca starch for viscosity
  • mung beans for flavour and texture
  • coconut milk and sugar, classic Vietnamese dessert elements

Tips

  • When cooking mung beans, minimize the water used and reserve for cooking the sauce. I discovered it packs a lot of flavour!
  • Be conservative if first time using tapioca starch. I’ve used cornstarch before and it felt that tapioca was a bit more powerful than I predicted
  • Cooking times for mung bean in instant pot is 15 minutes on high. I’ll experiment with reducing this to maybe 13 minutes to target more al dente.