Vietnamese Mung Bean and Grass Jelly Dessert (Chè Đậu Xanh Đánh Sương Sáo)

Name: Vietnamese Mung Bean and Grass Jelly Dessert (Chè Đậu Xanh Đánh Sương Sáo)
Ingredients: 1 packet grass jelly powder; 2 cups hulled mung beans (about 300 grams); 3 tablespoons sugar

JunJune @cook_16172001

đà nẵng

On a hot summer day, nothing beats a glass of mung bean and grass jelly dessert—refreshing and cooling.

JunJune @cook_16172001

đà nẵng

On a hot summer day, nothing beats a glass of mung bean and grass jelly dessert—refreshing and cooling.

Saved

Ingredients

1 packetgrass jelly powder
2 cupshulled mung beans (about 300 grams)
3 tablespoonssugar

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Steps

1

Soak the mung beans in cool water for 10 minutes, then rinse briefly. Add the beans to a pot with water at a 1:2 ratio (twice as much water as beans). Bring to a boil, then add 3 tablespoons sugar and stir well. When the mung beans are cooked and the water has mostly evaporated, leaving a thick consistency, remove from heat. (Tip: You can cook the mung beans in a rice cooker and leave the lid off to prevent boiling over.)
2

Mix the grass jelly powder with 3/4 cup cool water (about 200 ml) until smooth. (The packet may include sugar and a little banana oil.) Bring 3 cups water (about 700 ml) to a boil, then slowly add the dissolved grass jelly mixture to the pot. Let it boil for 10 seconds, then reduce the heat and stir continuously for 10 minutes. Pour the mixture into a tray and let it cool, then refrigerate for 30 minutes.
3

Cut the grass jelly into bite-sized cubes. To serve, add mung beans to a glass or bowl, top with some crushed ice, add as much grass jelly as you like, and enjoy.