Recipe: Chè hoa cau – Mung bean pudding

Che Hoa Cau Mung bean pudding

By Helen Le Published: March 4, 2012

  • Prep: 60 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 1 (1 Servings)

  • Rinse the mung beans a few times and soak in water for at least 1 hour.
  • Drain the soaked mung beans. Add a pinch of salt and steam for 15 minutes or until soft. Alternatively, cook with ½ cup water in a rice cooker. When the beans are cooked, stir gently with chopsticks. The beans should be soft but still in their shape.
  • In a saucepan, dissolve sugar, tapioca starch and a pinch of salt in 1 liter water.
  • Cook under medium high heat while constantly whisking. After 3-4 minutes, you will see the some cooked starch start floating to the surface, now turn the heat to medium low and keep whisking for another 3-4 minutes until the liquid becomes thicker and translucent. Turn off the heat.
  • Gently stir in the cooked mung bean. Add some vanilla or grapefruit aroma extract or any other aroma extract you like.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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1 comment on “Recipe: Chè hoa cau – Mung bean pudding


Thanks for the recipe. I followed it but 1L of water was way too much for 1/2 a cup of the mung beans. 🙂

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