I wanted to share a dessert.
So my ethnicity is 100% Vietnamese, and growing up my parents would always have Vietnamese desserts, especially in the summer.
Vietnamese sweet beverages, soups, and puddings are called “Chè” and are usually made out of ingredients such as beans, tapioca, coconut milk, fruit, and aloe vera.
What I love about Asian desserts is that there’s always an ingredient that’s really nutrient dense.
This one consists of black beans.
You’re literally eating a cup of black beans.
This dessert specifically is called “Chè đậu đen” (đậu đen = black bean) and is one of the more popular varieties – especially in Northern Vietnam.
The dish is very fragrant and cooling, but could also be served warm. I personally dislike black beans in savoury dishes, but this dessert wins for me.
Maybe it’s just because I like anything sweet.
Sweet Black Bean Soup
Adapted from : My mommy
Yield : Approximately 8
Black Bean Soup
300g black beans
200g brown sugar*
2 tsp vanilla extract
1/2 tsp sea salt
1 can full fat coconut milk
2 tbsp tapioca starch
2 tbsp cane sugar*
1/2 cup cold water
Rinse your black beans and put them in a medium pot with your water, let it cook for approximately one hour (or until your black beans are thoroughly cooked) on low-medium heat.
In the meantime, mix together all the ingredients for your coconut cream.
Once the beans are done, add your sugar, vanilla, and sea salt and let it sit for 15 minutes.
Serve with ice, jelly, and coconut cream OR serve warm straight from the pot!
Extras can be stored in the fridge and can be eaten chilled as well.
*The traditional recipe calls for brown and cane sugar, but you can adjust the amount and type of sugar (e.g date/coconut sugar) to your personal preference.
I ‘m supposed to be studying for a history test right now.