Chè hoa cau – Mung bean pudding
Che Hoa Cau Mung bean pudding
By Helen Le Published: March 4, 2012
- Prep: 60 mins
- Cook: 30 mins
- Ready In: 1 hr 30 mins
- Yield: 1 (1 Servings)
- Rinse the mung beans a few times and soak in water for at least 1 hour.
- Drain the soaked mung beans. Add a pinch of salt and steam for 15 minutes or until soft. Alternatively, cook with ½ cup water in a rice cooker. When the beans are cooked, stir gently with chopsticks. The beans should be soft but still in their shape.
- In a saucepan, dissolve sugar, tapioca starch and a pinch of salt in 1 liter water.
- Cook under medium high heat while constantly whisking. After 3-4 minutes, you will see the some cooked starch start floating to the surface, now turn the heat to medium low and keep whisking for another 3-4 minutes until the liquid becomes thicker and translucent. Turn off the heat.
- Gently stir in the cooked mung bean. Add some vanilla or grapefruit aroma extract or any other aroma extract you like.
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