Authentic Vietnamese Chè Bà Ba Recipe

Ingredients

  • 1 cup of peeled and diced sweet potato
  • 1 cup of peeled and diced taro
  • 1 cup of peeled and diced cassava
  • 1/2 cup of peeled and split mung beans
  • 1 can of coconut milk (13.5 oz)
  • 4 cups of water
  • 1/2 cup of granulated sugar
  • 1/2 teaspoon of salt
  • 1/2 cup of tapioca pearls

Steps and instructions

  1. Start by soaking the split mung beans in warm water for about 1 hour, and then drain.
  2. Next, in a large pot, add the diced sweet potato, taro, cassava, and drained mung beans. Then, pour in the water.
  3. Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover the pot, and allow it to simmer for about 20 minutes, or until the root vegetables are tender.
  4. While the pot is simmering, in a separate smaller pot, cook the tapioca pearls according to the package instructions. Once they're cooked, drain and set them aside.
  5. When the root vegetables are tender, add the coconut milk, sugar, and salt to the large pot, and stir to combine.
  6. Add the cooked tapioca pearls to the large pot and stir to mix.
  7. Let the dessert simmer for another 5-10 minutes until everything is well blended and the dessert is heated through.
  8. It can be served hot, at room temperature or chilled according to preference.

Tools for making

  • Large pot - Used to cook the root vegetables and mung beans.
  • Smaller pot - Used to cook the tapioca pearls.
  • Stirring spoon - Essential for stirring and mixing the ingredients in the pot.
  • Measuring cup - Required to measure the correct amounts of sweet potato, taro, cassava, coconut milk, and water.
  • Knife - Needed to peel and dice the sweet potato, taro, and cassava.
  • Cutting board - Used as a surface for cutting and preparing the root vegetables.
  • Sieve - Used to drain the soaked mung beans and cooked tapioca pearls.

Recipe variations

  • Adding cooked tapioca pearls to the bottom of serving bowls before adding the dessert mixture.
  • Adding pandan leaves or pandan extract for a fragrant flavor.
  • Using different root vegetables such as yam or purple yam.
  • Adding cooked boba pearls instead of tapioca pearls.
  • Replacing coconut milk with almond milk or soy milk for a dairy-free option.
  • Adding a sprinkle of roasted sesame seeds or crushed peanuts on top for added texture.
  • Adding sliced jackfruit or other tropical fruits as a topping.
  • Using palm sugar instead of granulated sugar for a more caramel-like flavor.

Recipe overview

Chè Bà Ba is a delightful Vietnamese dessert that is both comforting and absolutely delicious. It combines a variety of root vegetables and mung beans in a sweet and creamy coconut milk base, creating a unique blend of flavors and textures. The additional ingredient of tapioca pearls gives this dessert a fun and chewy element. This recipe is fairly simple to prepare, and the result is a rich sweet soup that can be enjoyed hot, at room temperature or chilled. The combination of different textures and the creamy sweetness makes Chè Bà Ba a favorite dessert for many. Whether you're familiar with Vietnamese cuisine or trying it for the first time, this dessert is sure to be a delightful experience!

Common questions

  1. Can I use different root vegetables?
    Yes, you can customize the recipe by using different types of root vegetables like yam, purple yam, or lotus root.
  2. Can I use fresh coconut milk instead of canned?
    Yes, you can use fresh coconut milk if preferred. Adjust the quantity according to taste and consistency.
  3. Can I add other toppings?
    Absolutely! Chè Bà Ba can be served with various toppings such as crushed peanuts, toasted sesame seeds, or coconut flakes.
  4. Can I make this recipe vegan-friendly?
    Yes, this recipe can be made vegan-friendly by using a plant-based milk alternative instead of coconut milk, and replacing the granulated sugar with a vegan sweetener of your choice.
  5. Can I store leftovers?
    Yes, you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Serving dishes and utensils

  • Large Pot - A large pot is needed to cook and simmer the ingredients.
  • Small Pot - A small pot is required to cook the tapioca pearls separately.
  • Stirring Spoon - A stirring spoon is essential for mixing and stirring the ingredients while cooking.
  • Knife - A knife is necessary for peeling and dicing the sweet potato, taro, and cassava.
  • Measuring Cup - A measuring cup is needed to accurately measure the ingredients like coconut milk and water.
  • Strainer - A strainer is helpful for draining the soaked mung beans and for draining the cooked tapioca pearls.
  • Serving Bowls - Serving bowls are required to serve the Chè Bà Ba dessert.

Origin stories

Chè Bà Ba hails from the lush landscapes of Vietnam, a delightful dessert that pays homage to the country's agricultural richness. This sweet soup showcases a symphony of root vegetables and mung beans, embodying the very essence of the countryside's bountiful harvest. Legend has it that the name "Bà Ba" was derived from the colloquial term for "third lady" or "third wife" in Vietnamese, leading to joyful speculations that this scrumptious concoction may have been a culinary secret of a favored wife in a rich man's household. It’s a charming whisper from the past, making each spoonful of Chè Bà Ba not just a delicious treat, but also a taste of a story steeped in intrigue and tradition.

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.