(Chè Khoai Sọ với Đậu Xanh) - In such a sunny day like any other March’s days, you would wish to have Taro Sweet Soup with Mung Bean after a long day working outside under the unbearable sun.
The taro is really buttery and when it is cooked with sweet, cool Mung Beans; it gives you such a refreshing feeling that make you forgot every harsh stuffs you’ve ever been during the day.
- Taro: 500g
- Mung bean (its shells have been removed): ½ bowl
- Big tapioca pearls (you can buy it in supermarket): 1 tablespoon
- Sugar (adjust as you wish)
- Canned coconut milk:150ml
- vanilla: 5g
- Soak the tapioca pearls in cold water in about an hour.
- Slice the taro shortly, soak in cold water with some salt so that the taro will be removed from its mucus, and wash it again.
- Wash the Mung beans, soak in warm water in 2 – 3 hours.
- Next, pour water in the Mung beans, boil it quickly until the Mung beans is soften but not crashed.
- Put the taro in a different pot, boil until the taro is really soften, then gradually add sugar and Mung beans in. If the taro is not soften yet when you add sugar in, it will make the taro becomes really tough.
- Add the coconut milk in, boil with small heat; sometimes you can use the ladle to stir it gently.
- Take another stove, boil the water, add the tapioca pearls in and boil them until when you see those pearls floating on the water then it is cooked. Take it out in a cold water tray.
- After you adjusting the taste, pour the tapioca pearls into the sweet soup, use the ladle to stir them all. Then add a tube of vanilla in. Take the sweet soup out in bowls and put in the refrigerator.
- Finally, you can serve Taro Sweet Soup with Mung Bean when it is cold. Even though this dessert – one of Vietnamese Dessert Recipes – takes you several hours for preparation and cooking, it is still worthy.