Recipe for Chè Thưng (Mung Bean & Coconut Medley Soup)
Experience a symphony of textures in every spoonful with this traditional Southern Vietnamese dessert. Chè Thưng features a smooth, creamy mung bean and coconut base packed with a "bountiful" medley of soft peanuts, chewy starch noodles, and crunchy wood ear mushrooms. Sweetened with mellow yellow rock sugar and finished with an elegant floral garnish, it is a comforting, sophisticated treat that is as beautiful to look at as it is to eat.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Chè Thưng (Mung Bean & Coconut Medley Soup) in action.
Equipment
- 1 small pot
- 1 medium non-stick soup pot
Ingredients
- 150 grams dried split mung beans pre-soaked overnight
- 150 grams raw peanuts pre-soaked overnight
- 75 grams crinkly sweet potato starch noodles (bột khoai) pre-soaked 1 hour
- 50 grams mini tapioca pearls pre-soaked 1 hour
- 8 grams dried wood ear mushroom pre-soaked 1 hour
Sweeteners & Seasoning:
- 250 grams yellow rock sugar
- 10 grams vanilla sugar
- A pinch of salt
Liquids:
- 300 mL coconut milk
- 800 mL water for initial bean cook
- 800 mL water for soup assembly
Instructions
- Prepare the Ingredients:Place the soaked peanuts in a small pot and cover them with fresh water. Cook over medium heat until they are just tender - you want them soft but still holding their shape. Once done, drain the peanuts, give them a quick rinse under cold water, and set aside.Transfer the bột khoai (crinkly sweet potato starch noodles) into a heat-proof bowl and pour in enough boiling water to fully submerge the noodles. Let them soak for a short while to soften slightly. This step helps ensure they cook through evenly later when added to the main pot.Take the soaked wood ear mushrooms and slice them into very thin, delicate strips. Set aside until ready to use.
- Cook the Mung Beans:In a medium non-stick pot, combine the pre-soaked split mung beans with 800 mL of water.Bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and allow it to simmer gently.Continue cooking, stirring occasionally to prevent sticking, until most of the water has evaporated and the mung beans are very soft. At this stage, use a spatula to gently press and mash the beans into a thick, rustic paste. There is no need to make it perfectly smooth - a bit of texture is ideal.
- Assemble the Chè:Add the remaining 800 mL of water to the pot of mung bean paste. Stir well to loosen the mixture and create a smooth, even base.Add the pre-cooked peanuts along with the yellow rock sugar. Stir gently and bring the mixture to a light simmer, allowing the sugar to dissolve fully.Drain the bột khoai, then add it to the pot along with the tapioca pearls and sliced wood ear mushrooms.Let the soup simmer for about 5 minutes, or until the tapioca pearls and noodles become translucent and all the ingredients are well combined.Pour in the coconut milk, add a pinch of salt, and stir gently to incorporate. Allow the soup to come to a very gentle boil - avoid overcooking at this stage to preserve the creamy texture.Finally, add the vanilla sugar, give it a quick stir, and then turn off the heat.
- Serve:Ladle the chè into serving bowls while it is still warm. For an elegant finish, garnish each bowl with a few edible rose petals and a light sprinkle of toasted sesame seeds. Serve and enjoy your Chè Thưng!