Vietnamese Mung Bean Sweet Soup (Che Dau Xanh)

If Pomelo Sweet Soup (Pomelo Pith Sweet Soup to be exact) is the most difficult Vietnamese Sweet Soup (Chè) in my opinion, Mung Bean Sweet Soup (Che Dau Xanh) is the easiest ones. Mung Bean Sweet Soup, like many other Vietnamese Bean Sweet Soup, includes very basic ingredients: mung bean, water, and sugar. Moreover, mung beans are small, require shorter time to cook than other types of beans.

Mung Bean Sweet Soup

What is Mung Bean?

Mung beans, also known as green gram or moong beans, are a type of legume commonly cultivated in various parts of Asia. They belong to the Vigna radiata species and are characterized by their small, green, oval-shaped seeds. Mung beans have been a staple food in many Asian cuisines for centuries and are appreciated for their nutritional value. For example, in Vietnamese cuisine, mung bean is an irreplaceable ingredient in various traditional dishes in Lunar New Year, Moonlight festival and in daily life.

Nutrition fact of mung bean
Dried Mung Bean

Here are some key characteristics of mung beans:

  • Nutritional Value: Mung beans are a good source of plant-based protein, fiber, vitamins (such as folate and vitamin B6), and minerals (including iron, magnesium, and potassium). They are also low in fat and calories, making them a healthy addition to a balanced diet.
  • Health Benefits: Due to their nutritional content, mung beans offer several health benefits. They may help support digestive health, promote weight management, and provide antioxidants that protect against free radicals. Mung beans are also a good option for vegetarians and vegans looking to increase their protein intake.
  • Traditional Medicine: In some traditional medicine systems, mung beans are believed to have cooling properties and are used to alleviate heat-related ailments. They are also sometimes used in Ayurvedic medicine.

Culinary Uses of Mung bean

  • Sprouting: Mung beans sprout has become one of the most popular edible sprouts, with high nutritional value and great flavor. Sprouted mung beans are crunchy, mildly sweet, and are commonly used in salads, sandwiches, and as a garnish for various dishes such as pho.
  • Culinary Uses: Every cooking method turns mung bean into great component in a plenty of dishes, especially in Asian Cuisine. People simmer peeled split mung beans to get mung bean paste used in fresh mung bean cake, mooncake, snow skin mooncake, glutinous rice balls or savory cakes. To add mung bean to salads, boil whole green mung bean until cooked. To make Mung Bean Milk and Milk Tea, boil peeled split mung bean. For Mung Bean Sweet Soup, simmer Mung Bean with sugar. It can combine with other grains or beans to create more nutritious and delicious dish, such as mung bean & rice porridge. You can refer some methods to cook unpeeled or peeled split mung beans here.
mung bean mooncake

Ingredients of Vietnamese Mung Bean Sweet Soup

The ingredients are simple: you’ll need mung bean, sugar, and water. In fact, there are two styles of Mung Bean Sweet Soup: one with unpeeled, whole mung beans, and one with peeled split mung beans. With unpeeled mung bean sweet, each bean in the sweet soup is separated, with a sweet and earthy flavor from the green skin. If you cook mung bean sweet soup with peeled split mung bean, the beans quickly become fully crushed, and you will achieve a smooth sweet soup. You can try both types with the same cooking process. However, never mix peeled and unpeeled mung beans together to cook sweet soup, otherwise the texture and flavor will be quite …weird.

Beside mung bean, there are some ingredients accompanying well with mung bean, such as lotus seeds, aloe vera, small tapioca pearls, seaweed, or coconut milk. Each ingredient has its different cooking process; therefore, you should cook it separately then add to the basic mung bean sweet soup at the end of cooking process.

For 1 liter of Mung Bean Sweet Soup, prepare:

  • 200g (3.5oz) unpeeled or peeled split mung bean
  • 1 liter of water
  • 90g (6 tbsp) sugar or more
  • (Optional) lotus seeds, aloe vera, small tapioca pearls, seaweed, coconut milk.

Instruction

Step 1. Preparation

  • Soak mung beans in cool or warm water in at least 2 hours. This is to let the beans absorb water and become softer to shorten cooking time. However, if you haven’t had time for soaking, you can skip this step and boil the bean 20-30 minutes more (with regular pot), or 10 more (with instant pot/pressure cooker) than standard time.
mung bean sweet soup

Step 2. Boiling

  • In a large pot, add water and mung beans in and turn on high heat. Once the water starts boiling, reduce to medium heat and simmer the beans in approximately 30 minutes for regular pot. If you are using instant pot or pressure cooker, cook under high pressure mode in 10-15 minutes. After that, do a “mashing test”: mash a cooked bean by a spoon or your finger, if it’s easy to be mashed, it’s fully cooked.
  • Remember to skim off the foam regularly to keep the water clear.
  • In case you have other ingredients, proceed them separately. To boil lotus seeds, refer this post. For dried seaweed and small tapioca pearls, soak first in 10 minutes; for aloe vera, peel the skin, wash 4-5 times with salty water to remove the gel then cut into cubes; finally, add them to the pot when the beans are cooked.
mung bean sweet soup

Step 3. Adding Sugar

  • Once the beans are cooked well, add sugar, and stir until completely dissolved. Taste and adjust the sweetness to your preference.
  • For a more attractive scent, if possible, add several drops of vanilla extract or pandan extract. Serve warm or cold.
Mung Bean Sweet Soup

Storing Mung Bean Sweet Soup

In my opinion, you should store mung bean sweet soup (bean dessert in general) in fridge for the longest shelf life. It can last 3-5 days; however, try to consume as soon as possible for the best flavor.

How about freezing Mung Bean Sweet Soup? Yes, it’s possible. Remember to eat it all in no later than 1 month.

Mung Bean Sweet Soup

Vietnamese Mung Bean Sweet Soup

Yield: 4
Cook Time: 40 minutes
Total Time: 40 minutes

Mung Bean Sweet Soup, like many other Vietnamese Bean Sweet Soup, includes very basic ingredients: mung bean, water, and sugar. Moreover, mung beans are small, require shorter time to cook than other types of beans.

Instructions

Step 1. Preparation

  • Soak mung beans in cool or warm water in at least 2 hours. This is to let the beans absorb water and become softer to shorten cooking time. However, if you haven’t had time for soaking, you can skip this step and boil the bean 20-30 minutes more (with regular pot), or 10 more (with instant pot/pressure cooker) than standard time.mung bean sweet soup

Step 2. Boiling

  • In a large pot, add water and mung beans in and turn on high heat. Once the water starts boiling, reduce to medium heat and simmer the beans in approximately 30 minutes for regular pot. If you are using instant pot or pressure cooker, cook under high pressure mode in 10-15 minutes. After that, do a “mashing test”: mash a cooked bean by a spoon or your finger, if it’s easy to be mashed, it’s fully cooked.mung bean sweet soup
  • Remember to skim off the foam regularly to keep the water clear.mung bean sweet soupSkim the foam regularly.
  • In case you have other ingredients, proceed them separately. To boil lotus seeds, refer this post. For dried seaweed and small tapioca pearls, soak first in 10 minutes; for aloe vera, peel the skin, wash 4-5 times with salty water to remove the gel then cut into cubes; finally, add them to the pot when the beans are cooked.Boiled Lotus SeedsBoil lotus seeds.

Step 3. Adding Sugar

  • Once the beans are cooked well, add sugar, and stir until completely dissolved. Taste and adjust the sweetness to your preference. For a more attractive scent, if possible, add several drops of vanilla extract or pandan extract. Serve warm or cold.Mung Bean Sweet Soup
Nutrition Information:
Yield: 4 Serving Size: 200ml
Amount Per Serving: Calories: 179

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Other Mung Bean Recipes

Other Vietnamese Sweet Soup Recipes (Che)

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