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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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