Vegan Vietnamese Sweet Soup Dessert Recipe
Vegan Vietnamese Sweet Soup Dessert, or "Chè," is such a delicious mix of flavors and textures that really captures the heart of Vietnamese dessert culture. It's a favorite in many Vietnamese homes and is often served during special occasions or as a tasty treat after a meal. What makes it so special is how it balances sweetness with a refreshing lightness.
Equipment
- Saucepan
- Mixing bowls
- Strainer
- Ladle
- Wooden spoon or spatula
Ingredients
- Coconut milk: 2 cups provides a rich, creamy base for the soup
- Mung beans: 1 cup soaked and cooked (adds a hearty texture and subtle sweetness)
- Tapioca pearls: ½ cup soaked (adds a chewy texture)
- Sweet potato: 1 large peeled and diced (contributes natural sweetness and thickness)
- Banana: 2 ripe sliced (for a hint of tropical flavor)
- Palm sugar or coconut sugar: ½ cup for sweetening
- Salt: ¼ teaspoon to enhance the flavors
- Water: 3 cups for cooking and achieving the desired consistency
- Vanilla extract: 1 teaspoon for an aromatic finish
Instructions
Step 1: Prepare Your Ingredients
- Start by putting all the ingredients on the counter. Rinse and soak your mung beans until they’re soft. Do the same for the tapioca pearls, but make sure they don’t get too sticky. Peel, chop, and cook the sweet potato until it’s soft. Slice the bananas and set them aside to add later. This prep will make cooking easier and more fun.
Step 2: Cook the Base
- In a large saucepan, pour in the coconut milk and water, then gently bring it to a boil over medium heat. Once it’s boiling, turn down the heat and add the cooked mung beans, stirring now and then. This mix makes the creamy and healthy base for your dessert.
Step 3: Incorporate Sweetness and Flavor
- Now, add the palm sugar or coconut sugar into the saucepan, stirring until it dissolves completely. Taste and adjust the sweetness according to your preference. Sprinkle in the salt and vanilla extract to enhance the flavor, making the soup irresistibly fragrant.
Step 4: Mix in the Textures
- Gradually add the sweet potatoes and tapioca pearls to the coconut base. Cook them until they’re soft and see-through, stirring regularly to avoid sticking. This step is important for getting the nice combination of creamy and chewy textures that make this dessert special.
Step 5: Final Touches with Banana
- Once everything is cooked through, gently stir in the sliced bananas. Allow the mixture to simmer for a bit longer, ensuring that the fruit melds with the other flavors. This adds a refreshing tropical touch to your dessert.
Step 6: Serve Your Masterpiece
- Turn down the heat and let the soup cool a bit. Use a scoop to serve it into bowls. You can enjoy it warm or cool it in the fridge for a nice treat.
Notes
When making Vegan Vietnamese Sweet Soup Dessert, it's important to balance flavors and textures. Stir regularly while cooking to stop it from sticking and to cook evenly. Change the sweetness and thickness to your taste using plant-based milks and sugars.