How to Make Che Dau Xanh – 50mins – 422 Kcal

published by ad2009 on Dec 14, 2009

A chilled vietnamese dessert with a sweet bean and cocnut mix.

ingredients- serves 4

100g mung beans
1.2L water
90g sugar

to make syrup:

120ml water
108g sugar

to make rice dumplings:
80g glutinous rice flour
2 tbsps sugar
4 tbsps

to make other:

60ml cocnut milk
2 tbsps peanuts

utensils:

chopping board
kitchen knife
sauce pan
measuring jug
measing spoons
kitchen scales

recomened:

mixing bowl
perforated ladle
cling film
sieve
cooking chopsticks


lets cook

  • prepare, cling film and small bowl
  • first, put 60ml of coconut milk into the bowl and stir well
  • cover the bowl with cling film and chill into the refrigerator
  • prepare, chopping board and kitchen knife
  • roughly chop the peanuts with knife
  • prepare, mixing bowl and sieve
  • put the water and mung beans in the bowl and stir and wash well
  • drain the water off
  • prepare, saucepan , mixing bowl and cling film
  • put 1.2L of water,90g of sugar and the mung beans in the saucepam
  • simmer over a low head untill the beans are soft and nearly all the liquid has gone , when this happens turn off the heat
  • allow the mung beans to cool and then place them into a bowl and cover the bowl in cling film . put into the refrigerator
  • prepare saucepan,mixing bowl and cling film
  • put 120ml of water and 108g of sugar in the saucepan
  • place the pan over a moderate head , heat it untill the sugar melts
  • transfur the sytup to the bowl and allow to cool. cover with cling film and place in the refrigerator to chill
  • prepare mixing bowl
  • put 80g of rice flour and 2 15ml spoons of sugar in the bowl
  • prepare 4 15ml spoons of water, mix it with the flour and leave a small amount to adjust the dough
  • knead the dough until soft, adding water to adjust its consistency until it is firm but spongy
  • divide the dough into 20 portions
  • prepare saucepan and mixing bowl
  • put plenty of iced water in the bowl
  • shape the dough into balls and press them flat between your fingers
  • put the dumplings one by one into the boiling water
  • once the dumpling have risen to the surfice continue to boil them for 1 min
  • take out the dumpligs with the perforated ladle or another suitable utensil and put them in iced water to cool
  • make one layer of mung beans in each sering glass
  • pour the syrup over the mung beans
  • pour over some well stirred coconmut milk and add the peanuts on top and
  • your ready to server


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