Hyacinth Bean Sweet Soup

Hyacinth Bean Sweet Soup (Chè Đậu Ván) is one of popular Vietnamese Dessert Recipes. In summer, you can eat Hyacinth Bean Sweet Soup Recipe with ice. And in winter, you can serve when it is hot is all delicious.

Ingredients

- Hyacinth beans: 300g
- Brown sugar cubes
- Pandan leaves: 50g
- Tapioca starch: 6 teaspoons
- Vanilla starch: ½ teaspoon

Process

- Soak hyacinth beans in cold water (cover all beans) and bring to cook until it boils. Then, wait for 1 night. 

- Next day, bring to clean and spread out all covers of beans. If you see any bean floats on water, take it out because of its bad quality.

- Clean well again and bring to steam until they are soft. 

- Cook water (3 – 4 bowls) with brown sugar cubes (depend on your flavor) and a little salt until it boils. Next, add pandan leaves into pot (tie like a bunch before adding into pot).

- Mix tapioca starch with 100ml water, pour slowly into mixture, use wood spoon to stir well and gently. When it becomes thicker is perfect. 

- Now, you add steamed hyacinth beans into mixture, stir gently to make sure these beans will not be broken. Season again to suit your flavor and turn off the heat, add more vanilla starch and stir gently.

- The southern people love eating Hyacinth Bean Sweet Soup with coconut syrup. So, you also can make for more one step to create this syrup. All ingredients you need are coconut milk, sugar, tapioca starch and pandan leaves.