Chè Đậu Trắng Recipe

Rinse and soak

Rinse the dried white beans under cold running water until the water runs clear. Place the beans in a bowl and cover with cold water (about 3–4 cups). Soak for 4–6 hours or overnight to shorten cooking time and improve texture.

Drain

After soaking, drain and rinse the beans. Set aside.

Simmer beans

Place the drained beans in a medium saucepan and add 1000 ml of fresh water (reserve the rest for adjusting consistency). Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises to the surface. Partially cover and simmer until beans are tender but still holding shape, about 30–45 minutes depending on bean type and soaking time. Check after 25 minutes and add more water if needed to prevent drying.

Test for doneness

Beans should be soft enough to mash gently between your fingers but not falling apart into a puree (unless you prefer a creamier chè). If beans are still hard, continue simmering and check every 10 minutes.

Add sugar and salt

When the beans are tender, add the granulated sugar, palm/brown sugar (if using), and salt. Stir gently to dissolve. Continue to simmer for 8–10 minutes so the beans absorb the sweetened liquid. Taste and adjust sweetness.

Add coconut milk

Lower the heat to very gentle. Stir in 300 ml of the coconut milk and the vanilla extract (if using). Heat through for 3–5 minutes—do not boil vigorously after adding coconut milk or it may separate. If the mixture is too thick, add some of the reserved water (up to 200–300 ml) to reach desired syrupy consistency.

Cook tapioca pearls

Bring a small pot of water to a rolling boil. Add the tapioca pearls and stir to prevent sticking. Cook according to package instructions — typically 8–12 minutes for small pearls — until translucent with a tiny opaque core. Stir occasionally and add more boiling water if necessary to keep them submerged.

Rinse and sweeten pearls

When cooked, drain the pearls and rinse briefly under cold water to stop cooking. Toss them with 1–2 teaspoons of sugar or a splash of coconut milk to prevent clumping and add a touch of sweetness.

Assemble

Spoon warm or chilled sweetened beans into serving bowls. Ladle a little extra coconut milk on top if you like it richer. Add a spoonful of prepared tapioca pearls on each portion.

Garnish and serve

Finish with a sprinkle of roasted sesame seeds or shredded coconut if desired. Serve warm, at room temperature, or over ice for a chilled dessert. Adjust sweetness and coconut milk when serving if needed.