Chè Bà Ba Recipe

Soak

Rinse 1 cup small pearl tapioca under running water until water runs clearer. Soak tapioca in clean water to cover for 20–30 minutes (if pearls are very small this can be 10–20 minutes).

Bring a medium pot of water (about 6 cups) to a rolling boil. Drain soaked tapioca and add to boiling water, stirring to prevent sticking. Boil until pearls become translucent with a small white dot in the center (about 10–12 minutes for small pearls), stirring occasionally so they don't clump.

Turn off heat, cover, and let tapioca sit in hot water another 8–10 minutes until fully translucent. Drain and rinse briefly under cool water to stop cooking and remove excess starch. Set aside.

Rinse 1 cup split mung beans. Place in a small saucepan with 2 cups water. Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes until beans are just tender but not falling apart. Drain and set aside. (Alternatively steam until tender.)

Peel taro, sweet potato, and cassava. Cut each into 1-inch cubes. To prevent taro from turning sticky, keep cubes separate and rinse once after cutting.

Bring a large pot of water to a boil. Add taro cubes and cook 6–8 minutes until just tender but holding shape; remove with slotted spoon and transfer to a bowl. Add sweet potato cubes to the same boiling water and cook 6–8 minutes until tender; remove and keep separate. Lastly, add cassava cubes and simmer 10–12 minutes until tender through but not falling apart; remove. Drain all and set aside. (Alternatively, steam each until tender.)

In a large pot, combine 8 cups water with 1 cup palm sugar and 1 tablespoon rock or granulated sugar and 1 teaspoon salt. Bring to a simmer over medium heat, stirring until sugars dissolve. Taste and adjust sweetness: Che Bà Ba should be pleasantly sweet but not cloying.

Add the pre-cooked mung beans to the simmering syrup and stir to combine. Simmer gently 5 minutes so flavors meld.

Stir 2 cups coconut milk, 2 tablespoons sweetened condensed milk, 1 teaspoon vanilla extract and a pinch of salt in a bowl. Warm gently in a small saucepan over low heat—do not boil the coconut milk or it may split. Keep warm.

Add the cooked taro, sweet potato, cassava and the drained tapioca pearls into the syrup pot. Gently stir to combine and simmer together 3–5 minutes just to heat everything through and allow some starch from tubers to mingle with syrup.

Turn heat to low and slowly pour warmed coconut milk mixture into the pot, stirring gently. Keep the soup hot but do not allow it to boil vigorously after coconut milk has been added. Taste and adjust sweetness or salt as needed. If using canned jackfruit, stir it in now and warm 1–2 minutes.

Ladle Chè Bà Ba into bowls. Serve warm or chilled over crushed ice. Top with fresh coconut meat or shredded coconut if desired. Stir gently before eating to distribute pearls, beans and tubers.