Che Bot Loc, a delightful Vietnamese mung bean dessert, offers a captivating blend of textures and flavors that will tantalize your taste buds. This traditional treat features delicate, translucent mung bean dumplings swimming in a rich, subtly sweet coconut milk broth, often accented with pandan leaves for a fragrant touch. The chewy dumplings, filled with a sweet mung bean paste, provide a delightful contrast to the creamy coconut liquid, creating a truly harmonious dessert experience. Its beauty lies not just in its taste, but also in its elegant presentation, making it a perfect dessert for any occasion, from casual gatherings to special celebrations.
Beyond its simple elegance, Che Bot Loc offers a rewarding culinary adventure. Preparing this dessert is a journey into Vietnamese culinary tradition, and while it might seem complex at first glance, the process is surprisingly manageable. Ready to embark on this delicious journey? Let's delve into the step-by-step process of creating your own authentic Che Bot Loc.
Tools Needed
- Pot
- Mixing bowl
- Spoon
Ingredients
- Green beans: 80g
- Tapioca starch: 200g
- Sugar
- Salt
- Water
- Mung bean filling
- Tapioca flour
- Coconut milk: 200ml
- Pandan leaves
- Baking soda
Step-by-Step Instructions
Step 1. Prepare the Mung Bean and Tapioca Pearls
- Wash and soak green beans for a few hours to soften them. Cook the green beans until soft.
- Mix 200g tapioca starch with 1 tablespoon of sugar. Gradually add boiling water while mixing until a smooth, elastic dough forms. Let the dough rest.
- Boil the tapioca pearls until they float, then remove and rinse with cold water.
Step 2. Assemble and Cook the Che Bot Loc
- Cut the dough into small pieces, shape them into small balls, and fill with mung bean filling.
- Boil 600ml water with 150g sugar, a pinch of salt, and pandan leaves.
- Add the cooked tapioca pearls to the boiling sugar water, cook for about 5 minutes until fragrant. Turn off heat immediately.
Step 3. Make the Sweetening Syrup
- Add water, ensuring the beans are slightly thick. Add sugar (approximately 2 tablespoons) and a pinch of salt.
- Boil 600ml water with 150g sugar, a pinch of salt, and pandan leaves.
Step 4. Prepare the Coconut Milk Broth
- Mix 200ml coconut milk, a spoonful of sugar, and 3 teaspoons of tapioca starch diluted with water. Simmer over low heat until thickened.
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Tips
- Adjust water amount to achieve desired thickness of the bean soup.
- Mix the tapioca starch dough well to ensure proper elasticity and prevent sticking.
- Adjust the consistency of the tapioca starch dough by adding more water if it's too dry, or more starch if it's too wet.
- Don't overcook the tapioca pearls, to maintain a good texture.
- Adding a little baking soda to the coconut milk broth will enhance the richness of the flavor.
- Serve the Che Bot Loc warm or cold, topped with coconut milk.
Nutrition
- Calories: approximately 400-500
- Fat: 10-15g
- Carbs: 70-85g
- Protein: 5-7g
FAQs
1. Can I substitute the mung bean paste?
While traditional Che Bot Loc uses mung bean paste, you can experiment with other sweet fillings like sweet potato or taro paste. The texture might differ slightly, but the overall flavor profile will still be enjoyable.
2. How do I store leftover Che Bot Loc?
Store leftover Che Bot Loc in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb some of the liquid, but it will still be delicious. Reheat gently before serving.
Making Che Bot Loc is a rewarding experience, allowing you to savor the rich flavors and textures of this classic Vietnamese dessert. With a little patience and attention to detail, you can create a delicious treat that’s sure to impress your friends and family. So gather your ingredients and embark on this culinary adventure—enjoy the sweet fruits of your labor!