Authentic Vietnamese Chè Sen Đu Đủ (Lotus Seed and Papaya Sweet Soup) Recipe

Ingredients

1 large green papaya
150g of pearl tapioca
1.5 litres of water
100g of sugar
100ml of coconut milk
1/2 teaspoon of salt
2 pandan leaves

Steps and instructions

Peel the green papaya, cut it in half and remove the seeds. Cut the papaya into thin strips and set it aside.
Rinse the pearl tapioca under cold water until the water runs clear to remove any excess starch.
In a large pot, bring the water to a boil. Once boiling, add the tapioca pearls while stirring continuously to prevent them from sticking together.
Reduce the heat to low and let the tapioca pearls simmer for about 15-20 minutes until they become translucent.
Add the sugar into the pot and stir until it is fully dissolved.
Next, add the papaya strips to the pot and stir well. Add the pandan leaves for flavor and let the mixture simmer for another 10-15 minutes until the papaya is soft.
Once the papaya is soft, pour in the coconut milk and add the salt. Stir well and let it simmer for another 5-10 minutes.
Remove the pandan leaves and turn off the heat. Let the dessert cool before serving.

Tools for making

Large pot - A large pot is needed to cook the tapioca pearls and papaya mixture.
Peeler - A peeler is required to peel the skin off the green papaya.
Knife - A knife is needed to cut the green papaya into thin strips.
Strainer - A strainer is used to rinse the tapioca pearls and to strain the dessert mixture if needed.
Stirring spoon - A stirring spoon or spatula is necessary for stirring the tapioca pearls, sugar, and papaya mixture as it cooks.
Measuring cups - Measuring cups are required to measure the sugar, coconut milk, and water accurately.

Recipe variations

Add a squeeze of lime juice for a tangy twist.
Replace the green papaya with ripe mango for a tropical flavor.
Use coconut water instead of regular water for a more intense coconut flavor.
Add sliced jackfruit or lychee for additional fruit options.
Swap the pearl tapioca with sago pearls for a different texture.
For a vegan version, use a plant-based milk alternative instead of coconut milk.
Add a sprinkle of toasted sesame seeds or crushed peanuts for added crunch.
Include a few drops of rose water or pandan essence for a fragrant variation.

Recipe overview

Chè Sen Đu Đủ, also known as Vietnamese Papaya and Tapioca Pearl Dessert, is a delectable sweet treat that is not only delicious but also refreshing. This traditional dessert is made with a few simple ingredients, including green papaya, pearl tapioca, sugar, coconut milk and pandan leaves for an added aroma. The result is a sweet, creamy, and slightly chewy dessert that is both satisfying and comforting. The process of making Chè Sen Đu Đủ involves simmering the tapioca pearls and papaya in sweetened water before adding coconut milk for creaminess. It's a fairly straightforward recipe that even beginners can tackle with ease. You can serve this dessert warm or chilled depending on your preference. It's the perfect ending to a Vietnamese meal or enjoy it as a snack on a hot day.

Common questions

Can I use ripe papaya instead of green papaya? No, the recipe specifically calls for green papaya as it has a crisp texture and subtle flavor that complements the dessert. Ripe papaya will not provide the same taste and texture.
Where can I find pearl tapioca? Pearl tapioca can usually be found in the baking aisle of most grocery stores or in specialty Asian markets. If you can't find it locally, it is also available for purchase online.
Can I substitute coconut milk with another type of milk? While coconut milk adds a unique flavor to the dessert, you can substitute it with another type of milk such as almond milk or regular dairy milk. However, keep in mind that the taste and consistency of the dessert will be different.
Are pandan leaves necessary? Pandan leaves add a distinct flavor to the dessert, but if you cannot find them, you can omit them or substitute with a few drops of pandan extract. The dessert will still be delicious without the pandan leaves.
How long does it take for the papaya to soften? The cooking time for the papaya may vary depending on the thickness of the strips. It usually takes about 10-15 minutes for the papaya to soften after adding it to the pot. You can test the tenderness by gently pressing a piece with a spoon.

Serving dishes and utensils

Large pot - A large pot is needed for boiling the tapioca pearls and cooking the papaya.
Peeler - A peeler is required to peel the green papaya before cutting it into strips.
Knife - A knife is needed to cut the green papaya in half, remove the seeds, and cut it into thin strips.
Stirring spoon - A stirring spoon or spatula is helpful for stirring the tapioca pearls, papaya, and other ingredients while cooking.
Measuring cup - A measuring cup is useful for accurately measuring the sugar, coconut milk, and water.

Origin stories

Chè Sen Đu Đủ, a luscious dessert soup, originates from the enchanting country of Vietnam. Vietnam, a land blessed with a year-long tropical climate and fertile soil, is a sanctuary for a myriad of fruits, including the versatile papaya. This particular dessert is a shining example of how the locals ingeniously incorporate this abundant fruit into their cuisine. Infused with the fragrant pandan leaves and subtly sweetened with coconut milk, Chè Sen Đu Đủ is a delightful representation of the harmonious balance found in Vietnamese culinary philosophy. Just like the diverse flavors in the dessert, the culture of Vietnam is a beautiful blend of influences from different epochs and cultures, making it as rich and interesting as the Chè Sen Đu Đủ itself.

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.