Vietnamese Coconut Mung Bean Che (che dau xanh)

Perfect if you’re experimental. 
I’m wanted to pay homage with a Vietnamese treat close to my heart.  Growing up, this was something my mom made for me often.

Click “Read more” for the recipe!





You will need to stop by your local Asian market.  Unless your super market sells mung beans and coconut milk. 
Ingredients:  1 cup Mung beans, 1/4 cup shredded string seaweed (optional), and 1/4 cup tapioca jelly (optional).  The optional ingredients really add interesting yet surprising textures.
1 tspn vanilla, 3/4 cup sugar (or whatever sweetness you prefer), and 1/2 can coconut milk.


1. You will need to soak the seaweed strips in salt water and soak the tapioca jelly in plain water.  Soak them both for over 2 hours.
 *The jelly gives a fun chewiness in your mouth.



*The seaweed should look like it’s fresh from the ocean.  The salt water will help deminish any ocean like smell.  This adds amazing texture.  Best way to describe… soft and crunchy.
Add the 1 cup on mung beans in a pot and rinse it well.  Before adding 3-4 cups water.
*Mung beans contains many essential nutrients such as proteins, fibre, folic acid, and magnesium.  With the many nutritional benefits, mung beans are a great source in supporting your immune system, cell growth, heart, and metabolism.



2. Turn heat med high: Boil your 1 cup of mung bean in 3-4 cups of water.  Split mung beans are quicker to cook than non split.
3. Once it looks soft like above.  Turn heat med low.
4. Rinse the jelly and seaweed, then add it into the pot.  Let it simmer.
5. You can now add in 1/2 – 3/4 cup sugar.  If you want it sweeter than go for it!
*I used organic cane sugar which is slightly less sweet.  My mother loves her sugar and would go for a whole cup!  You can start less and add on.
6. Stir, and let it sit for 10-15 minutes.  The hot water should not bubble up.
7. After 10 minutes, add 1/2 can coconut milk.  If you like it to taste  more milky and creamy then add the whole can!
8. Stir the ingredients together.
9. After 5 minutes, turn off stove. Do not cover.
10. Add in 1-2 tspn vanilla.


It’s not cute, it’s not colorful, but it is pretty yummy! This is so not your typical dessert.  This is Vietnamese. One thing I love about Vietnamese dishes, and I’m not being bias here – are the combination in ingredients.  Whenever I make this mung bean dessert, I wondered who on earth ever came up with such a weird recipe?  It looks like swamp food but it’s definitely not boring in flavor or in texture.  I was craving for this the other night so I thought of sharing it to the adventurous ones.  It is one of my favorite Vietnamese treat.  Come to think of it, it’s pretty healthy (minus the sugar).