Che is classify as a type of dessert in Vietnamese. There are many different che but they all are liquidy and sweet. This particular che contains yellow mung and tapioca with coconut milk as the main ingredients. The Vietnamese Home Cooking Enthusiasts group on Facebook is having a che photo theme contest and I’ll be hyped up with all sorts of sweet che this month.
Note: I cook this in a 6-quart pot. Mung beans do not need to be soaked. Soaking it helps speed up the cooking time, but doesn’t alter the taste. In this pictorial, I soaked the mung beans for four hours.
Prep time: 1 – 5 hours (depending on how long you want to soak the mung beans)
Cook time: 35 minutes
1 cup dried yellow mung beans
1/2 cup tapioca sticks
2 Tbsp tapioca pearls
1/2 tsp salt
1 1/2 cup sugar
2 small sweet potatoes (1 cup)
2 Liter water
To make the coconut milk sauce:
1 can 14 oz Savoy coconut milk
3/4 cup water
1 Tbsp sugar
1/8 tsp salt
1.5 Tbsp cornstarch + 2 Tbsp water
1. I rinsed the yellow mung beans until the water is clear. Then soak it for 4 hours.
2. Make the coconut milk sauce: On medium-high heat, heat up the 3/4 cup water and can of coconut milk. As soon it starts to boil, lower heat to medium low (#6 setting). Pour in the 1.5 cup of sugar. Stir well. Then stir in the water and cornstarch mixture. The coconut milk mixture should be a little thick but still runny. Let cool, store in air tight container, and store in the fridge.
2. Prep and measure out the other ingredients. Peel and dice the sweet potatoes, soak the tapioca sticks for about 5-15 minutes in warm water. I didn’t soak the tapioca pearls.
3. In a 6-quart pot, bring the water to a boil. Then add in the yellow mung beans. Cook for 5 minutes on high heat.
4. Next, add in the diced sweet potatoes. Cook on high for another 5 minutes.
5. Discard the white foamy scum. Then add in the tapioca sticks.
6. Cook on steady boil for 10 minutes, then add in the sugar and salt.
7. Cook for 5 minutes and then add in the tapioca pearls.
8. Cook the tapioca pearls for five minutes on light boil, then drizzle in the cornstarch mixture.
9. Turn off stove and cover the pot with the lid. The tapioca pearls and sticks will continue to be cook in the pot. It tasted perfect when it was warm. But by the time it cools down to room temperature, the tapioca pearls and sticks expanded like 3 times its original size. So my che kinda end up like a pudding; therefore I’ll add 1 quart of water next time I cook this so it won’t be too thick.
10. Store the che and coconut milk in the fridge. Add a spoon or two of the coconut milk mixture into the che when ready to eat. Serve warm or chilled. I like this che warm. Enjoy!