Authentic Vietnamese Chè Mè Bí Đỏ (Pumpkin and Sesame Sweet Soup) Recipe

Ingredients

1 cup of red mung beans
1 cup of white sesame seeds
1 cup of peeled pumpkin
8 cups of water
1 cup of sugar
1/2 cup of coconut milk
1/2 teaspoon of salt

Steps and instructions

Soak the red mung beans in water for about 2 hours, then rinse and drain.
In a large pot, add the beans and 4 cups of water. Bring it to a boil and then reduce the heat to simmer until the beans are soft and tender.
While the beans are cooking, roast the sesame seeds on medium heat until they are golden brown and fragrant. Let them cool, then grind them into a powder.
Peel and cut the pumpkin into small chunks. Cook the pumpkin in a separate pot with 4 cups of water until it is soft.
Once the beans and pumpkin are cooked, add them together in one pot. Add sugar and stir until it is fully dissolved.
Add the ground sesame seeds to the pot and stir well. Bring the mixture to a boil again, then reduce the heat to simmer for about 15 minutes until it thickens up.
Finally, stir in the coconut milk and salt. Cook for another 5 minutes, then remove the pot from heat.
Let the Chè Mè Bí Đỏ cool down before serving. It can be served either warm or cold, depending on your preference.

Tools for making

Pot - A large pot to cook the mung beans and pumpkin.
Grinder - A grinder to grind the roasted sesame seeds into a powder.
Knife - A knife to peel and cut the pumpkin into small chunks.
Measuring cup - A measuring cup to accurately measure the ingredients.
Stirring spoon - A stirring spoon to mix and stir the ingredients in the pot.

Recipe variations

Instead of red mung beans, you can use other types of beans such as black beans or green beans.
For a different flavor, you can substitute the white sesame seeds with black sesame seeds.
To add more texture, you can include some cooked tapioca pearls or sago pearls.
If you prefer a sweeter taste, you can increase the amount of sugar or use a sweetener of your choice.
For a creamier consistency, you can add more coconut milk or substitute it with condensed milk.
To make it more aromatic, you can add a few drops of pandan extract to the recipe.
If you prefer a thinner consistency, you can reduce the amount of water used in the recipe.
For a vegan option, you can use a plant-based milk instead of coconut milk.

Recipe overview

Chè Mè Bí Đỏ is a traditional Vietnamese dessert that is both simple to prepare and incredibly satisfying. Made with red mung beans, white sesame seeds, and peeled pumpkin, this sweet treat offers a delightful mix of textures and flavors that are sure to delight your palate. The process involves soaking and boiling the beans, roasting and grinding the sesame seeds, and cooking the pumpkin, then combining everything with sugar, coconut milk, and a pinch of salt. The result is a rich and hearty dessert that can be served either warm or cold, making it a versatile addition to any meal. Whether you're already a fan of Vietnamese cuisine or looking to try something new, Chè Mè Bí Đỏ is a recipe you'll want to add to your repertoire. Enjoy the cooking journey!

Common questions

Can I use canned mung beans instead of dried mung beans? No, it is best to use dried mung beans for this recipe as they provide a better texture and taste.
Can I substitute the pumpkin with another ingredient? Yes, if you prefer, you can substitute the pumpkin with sweet potatoes or butternut squash.
Can I use store-bought sesame powder instead of grinding my own? Yes, you can use store-bought sesame powder if you don't have whole sesame seeds or prefer the convenience.
Can I use brown sugar instead of white sugar? Yes, you can use brown sugar as a substitute for white sugar, but it will affect the color and taste of the final dish.
What can I serve Chè Mè Bí Đỏ with? Chè Mè Bí Đỏ is often served on its own as a dessert, but you can also pair it with sticky rice or enjoy it as a topping for shaved ice.
How should I store the leftover Chè Mè Bí Đỏ? You can store the leftover Chè Mè Bí Đỏ in an airtight container in the refrigerator for up to 3 days. Reheat before serving if desired.

Serving dishes and utensils

Serving bowls - You will need bowls to serve the Chè Mè Bí Đỏ.
Spoons - Provide spoons for serving and eating the dessert.
Ladle - Use a ladle to transfer the Chè Mè Bí Đỏ from the pot to the serving bowls.
Blender or food processor - You will need a blender or food processor to grind the roasted sesame seeds into a powder.
Large pot - Use a large pot to cook the red mung beans and pumpkin.

Origin stories

Chè Mè Bí Đỏ, or red bean pumpkin dessert soup, is a popular dish in Vietnam's rich culinary repertoire. Its origins can be traced back to the country's agricultural roots. Vietnam, being a tropical country, is blessed with an abundance of pumpkins and red beans — key ingredients of this dessert. The combination of these ingredients creates a unique, comforting, and nutritious dish that has become a staple in Vietnamese cuisine. Interestingly, this dessert soup isn't limited to being a sweet treat. In fact, it often plays a starring role in breakfasts, acting as a warm and hearty start to the day. The addition of sesame and coconut milk, ingredients also readily available in Vietnam, lends the dessert its signature creamy texture and depth of flavor. Throughout the years, the Vietnamese diaspora has spread this humble dessert soup far and wide, making it a beloved sweet dish in many corners of the globe.

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.