Authentic Vietnamese Chè Hoa Cau Recipe: A Sweet Coconut Milk Delight

Ingredients

1 cup of mung beans
1/2 cup of tapioca pearls
1 cup of coconut milk
1/2 cup of sugar
1 teaspoon of pandan extract
1 cup of water
1/2 teaspoon of salt
1/4 cup of sesame seeds
1/2 cup of water chestnut flour
1 cup of crushed ice

Steps and instructions

Soak the mung beans in water for at least 4 hours or overnight. Drain the water and rinse the beans thoroughly.
In a saucepan, add the mung beans and 1 cup of water. Bring to a boil then reduce the heat to low, cover, and let it simmer for about 20 minutes or until the beans are soft. Set aside.
In a separate pot, boil another cup of water and add the tapioca pearls. Cook until they become translucent. Drain and rinse under cold water to remove the excess starch. Set aside.
In the same pot, add the coconut milk, sugar, pandan extract, and salt. Stir until the sugar is completely dissolved.
Add the cooked mung beans and tapioca pearls to the pot. Stir well to combine. Let it simmer for a few minutes until the mixture thickens slightly.
Meanwhile, in a small bowl, mix the water chestnut flour with a little water to form a paste. Slowly add this to the pot, stirring continuously to avoid lumps. This will thicken the dessert further.
Toast the sesame seeds in a pan over low heat until golden brown. Set aside.
Transfer the dessert to serving bowls. Top with the toasted sesame seeds and crushed ice before serving.

Tools for making

Saucepan - Used to cook the mung beans and tapioca pearls.
Pot - Used to boil water and prepare the coconut milk mixture.
Small bowl - Used to mix the water chestnut flour with water to form a paste.
Pan - Used to toast the sesame seeds.
Serving bowls - Used to serve the Chè Hoa Cau.

Recipe variations

Use different types of beans such as red beans or black-eyed peas instead of mung beans.
Replace tapioca pearls with sago pearls for a slightly different texture.
Add cooked taro or sweet potatoes for added flavor and variety.
Experiment with different flavors of extract such as vanilla or almond extract.
Replace coconut milk with other non-dairy alternatives like almond milk or soy milk.
Add diced fruits such as jackfruit, mango, or lychee for a fruity twist.
Try using different sweeteners like honey or agave syrup instead of sugar.
For a gluten-free option, substitute the water chestnut flour with rice flour or cornstarch.
Add a layer of coconut cream or whipped cream on top for extra richness.
Create a crust by combining crushed cookies or graham crackers with melted butter.

Recipe overview

Chè Hoa Cau is a delightful Vietnamese dessert that perfectly balances sweetness and creaminess. This treat is a harmonious blend of mung beans and tapioca pearls, cooked in a luscious combination of coconut milk, pandan extract, and sugar. The recipe is elevated with a touch of water chestnut flour to create a slightly thick and comforting texture. Topped with toasted sesame seeds for a bit of crunch and served with crushed ice, this dessert is both refreshing and satisfying. Whether you're familiar with Vietnamese cuisine or looking to try something new, Chè Hoa Cau is a dessert experience you won't want to miss!

Common questions

Can I use canned mung beans instead of soaking and cooking them from scratch? No, it is recommended to soak and cook the mung beans from scratch for the best texture and flavor in the dessert.
Can I substitute the tapioca pearls with sago pearls? Yes, you can substitute tapioca pearls with sago pearls if desired. Just follow the same cooking instructions.
Can I use a different type of milk instead of coconut milk? Yes, you can use other types of milk such as almond milk or soy milk as a substitute for coconut milk, but it will alter the flavor of the dessert.
What can I use instead of pandan extract? If you cannot find pandan extract, you can use vanilla extract as a substitute, but it will give a different flavor profile to the dessert.
Can I skip adding water chestnut flour? Water chestnut flour helps thicken the dessert and gives it a smooth texture. Skipping it may result in a thinner consistency.
Can I make Chè Hoa Cau ahead of time? Chè Hoa Cau is best served fresh, but you can make the mung beans and tapioca pearls in advance and then assemble the dessert just before serving.
Can I adjust the amount of sugar in the recipe? Yes, you can adjust the amount of sugar according to your personal preference. Add more or less sugar based on your taste.
Can I add other toppings to Chè Hoa Cau? Yes, you can customize the toppings based on your preference. Some common toppings include coconut flakes, chopped fruits, or sweetened condensed milk.

Serving dishes and utensils

Saucepan - Used for boiling the mung beans and cooking the dessert mixture.
Pot - Used for boiling the tapioca pearls and preparing the coconut milk mixture.
Small bowl - Used for mixing the water chestnut flour with water to form a paste.
Pan - Used for toasting the sesame seeds.
Serving bowls - Used for serving the Chè Hoa Cau dessert.

Origin stories

Chè Hoa Cau is a delightful dessert from the culinary treasure chest of Vietnam. The name 'Chè' broadly denotes any traditional Vietnamese sweet beverage, soup, or pudding variety. Woven into the very fabric of the local culture, these are often served in homes and street corners, particularly during festivities or as a sweet culmination to a hearty meal. Hoa Cau, on the other hand, refers to the Areca flower from the Areca Palm Tree, often seen in the tropical landscapes of Vietnam. The unique aspect of Chè Hoa Cau is that it doesn't contain any Areca flower, but the dessert's visual allure is reminiscent of the flower's delicate beauty, thus earning it the name.

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.