Chè Đậu Xanh Recipe

Rinse and soak

Rinse 1 cup peeled split mung beans under cold running water until the water runs clear. Optional: soak beans in cold water for 30 minutes to 1 hour to shorten cooking time; drain thoroughly.

Simmer the beans

Place drained mung beans in a medium saucepan. Add 1000 ml water and the tied pandan leaves (or 1 tsp pandan extract). Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, for 20–25 minutes until beans are tender and starting to break apart. If water level goes very low, add a few tablespoons of water as needed so beans remain moist.

Mash for creaminess (optional)

If you prefer a creamier, more porridge-like chè, lightly mash about half the beans against the side of the pot with the back of a spoon or use a potato masher, then stir to combine. For a chunkier soup, leave beans whole.

Adjust texture

If the cooked beans look too thick, add 100–200 ml hot water and stir to reach a soup consistency you like. Keep the pot on low heat while you prepare the sweetening and coconut milk.

Sweeten the beans

Add 1/2 cup granulated sugar and 2 tablespoons rock sugar (if using) to the simmering beans. Stir until fully dissolved. Taste and adjust sweetness; add more sugar if you prefer sweeter chè. Add 1/4 teaspoon salt to balance flavors.

Heat coconut milk

In a small saucepan, combine 1 cup full-fat coconut milk and 200 ml water. Warm gently over low heat until just hot but not boiling. If using pandan extract, you may add it here instead of the earlier pandan leaves.

Combine coconut milk with beans

Turn the bean pot to low. Slowly ladle about one third of the warm coconut milk mixture into the beans while stirring to incorporate. Reserve the remaining coconut milk mixture to serve on top so the chè has a distinct coconut layer when plated. Heat together for 2–3 minutes—do not boil vigorously once coconut milk is added or it may separate.

Ladle the sweetened mung bean chè into bowls. Pour a few spoonfuls of the reserved warm coconut milk over each bowl to create a creamy topping. Sprinkle 2 tablespoons fried shallots and 1 tablespoon sesame seeds or chopped roasted peanuts if using. Serve warm or chilled: to chill, let cool to room temperature then refrigerate for at least 1–2 hours.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the texture.