Che Dau Xanh
This recipe incorporates two culinary traditions of the East that are not as popular in Western cuisines.
Ingredients
- 1 cup split and hulled yellow mung beans soaked for 3 hours
- 3 cups water
- 3 cups coconut milk
- 1/3 cup sugar + 2 tablespoons
- toasted sesame seeds for garnish
Instructions
- Bring 2 cups of the water to a boil.
- Add mung beans. Reduce to a simmer and cook for 20 minutes.
- All of the water will have been absorbed by the beans.
- Transfer the cooked beans with 1 1/2 cups of the coconut milk and process well in a food processor until very smooth.
- Pass through a fine strainer/sieve into a pot.
- Add the rest of the coconut milk and water with the sugar.
- Bring to a simmer over medium heat and cook for about 10 minutes, until slightly thickened.
- Serve warm, garnished with the sesame seeds
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