The weather is a little bit chilly today in Elk Grove. After a light lunch, I suddenly craved for a sweet and warm dessert. I decided to make Chè Đậu Trắng since my two darlings love bean pudding. We enjoy Chè Đậu Trắng as the white beans are starchy and soft along with the richness of coconut sauce, the spice of ginger, the aroma of pandan leaves and vanilla mixed in with salt and sugar make it irresistable. All of these ingredients combine to make it a savory Chè Đậu Trắng.
In about 20 minutes dessert is served...my daughters enjoyed two bowls of warm delicious filling chè and my little one is already asking for seconds.
RECIPE: Chè Đậu Trắng
Make 5 bowls
1/2 cup Sweet Rice, rinsed and drained
1 2/3 cups Water
1 tablespoon fresh shredded ginger
3 pandan leaves, tied together, optional
1 teaspoon Pure Vanilla Extract
1 bag Vanilla Sugar, optional
1/3 cup Sugar
1/2 cup Coconut Milk
A pinch of Salt
1 tablespoon Sugar
1/2 teaspoon Tapioca Flour or Cornstarch
1/2 tablespoon Water
1 pandan leaf, tied together, optional
In a small pot, bring sweet rice, water, ginger and pandan leaves to boil over high heat. Reduce the heat to low and simmer it until sweet rice is soft which should take about 10 minutes. Make sure to stir occasionally to prevent from sticking to the bottom of the pot. Add beans and sugar to the pot and simmer it for another 10 minutes. Remove from heat and stir in the vanilla.
Making Coconut Sauce
In a small sauce pan, bring all coconut sauce ingredients except flour and water to boil. In seperate bowl, mix 1/2 tablespoon of water and flour and add it to the sauce. Mix it well. Remove from the heat.
Chè Đậu Trắng Presentation