Authentic Vietnamese Che Sen Dua (Lotus Seed and Coconut Sweet Soup) Recipe

Ingredients

  • 1 cup of tapioca pearls
  • 3 cups of water
  • 1 can (13.5 oz) of coconut milk
  • 1/2 cup of sugar
  • 1/4 teaspoon of salt
  • 1/2 cup of diced fresh lotus seeds
  • 1/2 cup of crushed ice

Steps and instructions

  1. Begin by rinsing the tapioca pearls under cold water.
  2. In a medium-sized pot, bring the 3 cups of water to a boil.
  3. Once the water is boiling, add the rinsed tapioca pearls. Cook for 15-20 minutes, or until the pearls become translucent. Stir occasionally to prevent the pearls from sticking to the bottom of the pot.
  4. While the tapioca pearls are cooking, combine the coconut milk, sugar, and salt in a separate saucepan. Cook over medium heat, stirring until the sugar is completely dissolved.
  5. Drain the cooked tapioca pearls and add them to the coconut milk mixture. Stir well to combine.
  6. Add the diced fresh lotus seeds to the pot and stir gently to distribute evenly through the mixture.
  7. Cook for another 5 minutes, then remove from heat. Allow the mixture to cool slightly.
  8. Distribute the Che Sen Dua among serving bowls, topping each with a portion of the crushed ice just before serving for a refreshing touch.

Tools for making

Recipe variations

  • Replace tapioca pearls with sago pearls.
  • Use almond milk or soy milk instead of coconut milk for a dairy-free option.
  • Add diced fresh fruits such as mango, pineapple, or lychee to the Che Sen Dua for extra flavor and texture.
  • Experiment with different sweeteners like honey, maple syrup, or agave syrup instead of sugar.
  • Include a pandan leaf or pandan extract in the coconut milk mixture for a fragrant twist.
  • Add a tablespoon of matcha powder to the coconut milk mixture for a green tea variation.
  • Serve the Che Sen Dua warm instead of chilled for a comforting dessert.
  • Garnish with toasted coconut flakes or crushed peanuts for an added crunch.

Recipe overview

Indulge in a Southeast Asian delicacy with this recipe for Che Sen Dua. This sweet and creamy Vietnamese dessert is a popular choice for a refreshing end to a meal. Combining rich coconut milk, chewy tapioca pearls, and the unique texture of fresh lotus seeds, this dish offers a delightful mixture of flavors and textures. Topped with crushed ice, Che Sen Dua serves as a cool treat that's perfect for hot summer days or any time you're in the mood for something sweet and satisfying. With a cooking process that's as straightforward as it is satisfying, this recipe is perfect for those looking to experiment with traditional Vietnamese desserts. Enjoy the experience of creating and tasting this exotic dessert!

Common questions

  1. Can I use instant tapioca pearls instead of regular tapioca pearls? No, it is recommended to use regular tapioca pearls for this recipe as they provide the desired texture and consistency.
  2. Can I substitute coconut milk with another type of milk? Yes, you can substitute coconut milk with another type of milk, such as almond milk or cow's milk. However, note that it will alter the flavor of the dish.
  3. Can I add other fruits or toppings to this dessert? Absolutely! You can get creative and add your favorite fruits, such as mango, lychee, or pineapple. Additionally, you can top it with nuts, sesame seeds, or even a drizzle of chocolate syrup.
  4. How can I store the leftover Che Sen Dua? Store any leftovers in an airtight container in the refrigerator. It is best consumed within 2-3 days.
  5. Is this dessert gluten-free? Yes, this recipe is gluten-free as tapioca pearls are made from cassava starch, which does not contain gluten.

Serving dishes and utensils

  • Serving Bowls - These bowls will be used to serve the Che Sen Dua.
  • Pot - A medium-sized pot is needed to cook the tapioca pearls.
  • Saucepan - A separate saucepan will be used to cook the coconut milk mixture.
  • Stirring Spoon - A spoon is necessary for stirring the ingredients while cooking.
  • Colander - This will be used to drain the cooked tapioca pearls.

Origin stories

Che Sen Dua is a beloved dessert hailing from the vibrant culinary landscape of Vietnam. It showcases the simplicity yet richness of Vietnamese cuisine, where coconut milk and fresh lotus seeds take center stage. The dessert is especially popular in South Vietnam, where lotus seeds are abundant. The stories weaved around Che Sen Dua often depict it as a symbol of serenity, much like the lotus flower in Vietnamese culture. The dessert is traditionally enjoyed cool, making it a refreshing treat in the tropical climate, and it's not uncommon to see locals relishing it after a hearty meal or as an afternoon indulgence. The way tapioca pearls playfully dance in the coconut milk, mimicking the appearance of lotus seeds in a pond, makes this dessert a delightful treat for both the eyes and the palate.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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