Recipe: Chè Bà Ba - Vietnamese Dessert Soup w/ sweet potato, cassava, coconut milk etc.

By Helen Le Published: January 18, 2015

  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 3 hrs 15 mins

  • Yield: 10 bowls

TIPS: - You should soak the peanuts overnight and cook until they are almost soft before adding to the soup. - Only add sugar …

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Ingredients
Instructions
  • In a small saucepan, add the raw peanuts and cook for about 15 minutes or until they are almost soft. In a larger pot, bring 2 liters of water to a boil, then add the soaked mung beans and cook for 10 minutes. Occasionally skim off the foam.
  • Add the sweet potato cubes, cassava and taro. Also transfer the cooked peanuts into the large pot. Then add the tapioca strips. Cook 10-15 mins or until all ingredients are soft.
  • Add sugar to your taste. Tie pandan leaves into a knot and throw into the sweet soup. Simmer for another 10-15 minutes under low heat. Then add 1 can (400ml) of coconut milk and turn off the heat. Finally add a pinch of salt. Add vanilla (if any) as last step.
  • Transfer to a serving bowl and you will have a very colorful and super delicious bowl of dessert.

TIPS:

– You should soak the peanuts overnight and cook until they are almost soft before adding to the soup.

– Only add sugar when all ingredients are soft.

– Add coconut milk as a last step before turning off the heat. Do not overheating the coconut milk, otherwise it will separate.