Che Dau Den, or Black Bean Sweet Soup, is a beloved Vietnamese dessert that perfectly balances sweet and savory flavors with a delightful chewy texture. This comforting and subtly complex soup features tender black beans simmered in a fragrant coconut milk broth, enriched with the subtle sweetness of palm sugar and a hint of salt. The addition of colorful tapioca pearls adds a playful textural contrast, transforming this simple dessert into a truly memorable culinary experience. It's the perfect treat for a warm afternoon or a delightful end to any meal.
This recipe guides you through each step of creating this delicious and authentic Che Dau Den, from preparing the black beans to achieving the perfect balance of sweetness and texture. Get ready to experience the joy of making—and savoring—this incredibly satisfying Vietnamese sweet soup. Follow the simple steps below to recreate this beloved dessert in your own kitchen.
Tools Needed
- Pot
- Blender
- Sieve
- Cutting board
- Knife
- Spoon
- Basket
Ingredients
- Black beans: 500g
- Tapioca starch: 300g
- Purple leaves (Thai cam leaves): 100g
- Pandan leaves: 30g
- Salt: 1/2 teaspoon
- Condensed milk: 100ml
- Sugar: 400g
- Vanilla: 3 tubes
- Concentrated coconut milk (from 1kg coconut): 700ml
- Water: 250ml + 150ml + 80ml x 3 + 2L + some for boiling tapioca
- Flour: 100g
Step-by-Step Instructions
Step 1. Prepare Ingredients and Doughs
- Soak black beans overnight (before going to bed).
- Boil 250ml water with 100g purple leaves until color is extracted. Set aside.
- Blend 30g pandan leaves with 150ml water. Strain and set aside. Add 1/3 teaspoon of pandan leaf flavor for enhanced color and fragrance.
- Mix 100g flour with 80ml of hot purple leaf water. Knead until smooth. Repeat with 80ml of hot pandan leaf juice and 80ml of boiling water for other doughs. Knead until smooth and not sticky.
Step 2. Cook and Prepare Tapioca Pearls
- Cut and roll the dough into thin strands. Sprinkle with dry flour to prevent sticking.
- Cook tapioca strands separately in boiling water until they float to the surface.
- Drain the cooked tapioca strands in cold water then a basket.
Step 3. Cook Black Bean Base
- Cook black beans in 2L of water until soft. Add salt and sugar.
- Add condensed milk to the cooked black beans.
Step 4. Combine and Serve
- Add the cooked tapioca strands to the black bean mixture.
- Add coconut milk and vanilla. Stir well. Turn off the heat.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Soaking black beans overnight softens them and reduces cooking time.
- Use hot water to knead the tapioca dough for flexibility; avoid stickiness.
- Add pandan flavoring to maintain vibrant green color in pandan tapioca pearls.
- Don't overcook the black bean sweet soup after adding coconut milk.
Nutrition
- N/A
FAQs
1. Can I use different types of beans instead of black beans?
While black beans are traditional, you can experiment! Kidney beans or mung beans could work, but the flavor profile will change slightly. Adjust sweetness accordingly.
2. How can I make the tapioca pearls more chewy?
Soak the tapioca pearls according to package directions. Don't overcook them; they should have a slight bite to them. Adding them to the soup towards the end helps maintain their texture.
Enjoy your bowl of homemade Che Dau Den! This sweet and satisfying dessert is perfect for sharing with friends and family, or simply enjoying as a delightful treat on a warm day. Now you can experience the authentic flavors of Vietnam in your own kitchen.