Huế Style Sweet Soup (Chè Huế) is the amazing combination between condensed milk, mung bean and jelly. This dish originally comes from many stunning Vietnamese Dessert Recipes. If you have a chance to visit Huế City, make sure you will not miss it. However, you also can make it at home by following my recipe below.
Huế Style Sweet Soup Recipe (Chè Huế)
Weekend is coming soon, why don’t we pick up one of stunning Vietnamese Dessert Recipes and cook for all who we love? I bet they will totally fall in love with it. When you are ready, feel free to follow my instruction below and let us start cooking right now.
Making milk jelly: 7g soft jelly flour, 300ml water, 1 tablespoon condensed milk
Making mung bean: ½ bowl mung bean (no cover), salt, 2 tablespoons sugar
Making coconut syrup: 200ml coconut milk, 1 teaspoon corn starch, ½ teaspoon salt, 1 teaspoon sugar
Step 1: Clean mung bean in 2 – 3 times. Soak in cold water about 1 – 2 hours. Next, wash again carefully. Pour them into pot, add more water and bring to cook with small heat. Sometime, use spoon to stir well to make sure mung bean will not be burnt on the bottom. My tip: pour water is equal the surface of mung bean.
Step 2: When mung bean is soft, add more sugar, use spoon to stir well. Turn off the heat, wait to reduce heat, and bring it to grind well. Then, add mung bean into pot, do not stop stirring when cooking. Cook more 5 – 10 minutes and turn off the heat. This mung bean mixture is required not too thick.
Step 3: Making milk jelly: add soft jelly flour into pot, add more water and use spoon to stir well until jelly flour is melted. Wait in 15 minutes. Bring to cook with small heat; do not stop stirring when cooking. Cook until it starts boiling, add more condensed milk into pot. Here is my favorite part when cooking one of amazing Vietnamese Dessert Recipes like this one.
Step 4: Cook with small heat until jelly flour is melted, turn off the heat. Scoop into big bowl, wait to reduce heat and put in fridge.
Step 5: After that, cut it into small cubes.
Step 6: Peel off the cover of roasted peanut, smash quickly.
Step 7: Making coconut syrup: add coconut milk into pot, add more corn starch, sugar, salt and cook with small heat until this mixture starts boiling and becomes thick. Turn off the heat and wait to reduce heat.
Finally, you basically finished one of amazing Vietnamese Dessert Recipes wish us. When serving, add a little mung bean on the bottom of glass, add more milk jelly, mung bean mixture again, coconut syrup, condensed milk and a little roasted, grinded ice and now you can enjoy it. Mix them well and bring the first scoop in your mouth. Trust me; you will never stop when eating it. Hope you will cook it and Have a good appetite.
Sandy 2014-08-24 05:04:50
What is jelly flour? Also what brand would I use?
Chef Yuen 2014-08-24 05:04:50
Hi Sandy, Jelly flour or Agar flour/ powder is the same ingredient. You can find it at Asian Market. If you can't, just ask the seller, they will help you. Thanks Chef Yuen.