Exquisite Vegan Vietnamese Chè Bà Ba Chả: A Mouthwatering Coconut Tapioca Pudding

Allergens

None (Vegan)

Ingredients

• 1 cup small tapioca pearls (not instant)
• 2 cups coconut milk
• 3 cups water
• 1/2 cup palm sugar or coconut sugar, packed
• 1/2 cup pandan leaves, torn into pieces
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 can (13.5 oz) full
• fat coconut milk
• 1/2 cup sweet corn kernels, fresh or frozen
• 1/2 cup mung bean paste
• 1 tablespoon vegetable oil

Instructions

1. Rinse the tapioca pearls under cold water until the water runs clear.
2. In a large pot, combine tapioca pearls, coconut milk, and water. Bring to a boil over medium heat, then lower the heat and simmer for 25 minutes or until the pearls are translucent. Stir occasionally to prevent sticking.
3. In another saucepan, add palm sugar, torn pandan leaves, vanilla extract, and salt. Heat gently until the sugar dissolves, then remove from heat and let it cool.
4. Strain the coconut milk and add it to the cooled sugar mixture. Stir well until combined.
5. Once the tapioca pearls are cooked, drain them thoroughly using a fine mesh sieve or colander. Gently mix the pearls with the prepared coconut milk mixture in a large bowl.
6. In a separate pan, heat vegetable oil over medium heat and add mung bean paste. Cook for 3 4 minutes, stirring frequently until it turns golden brown.
7. Divide the tapioca pudding among serving bowls and top each with sweet corn kernels and a generous scoop of cooked mung bean paste.

Chef’s Insight

To enhance the aroma and flavor, you can add a few drops of pure vanilla extract to the tapioca pearls while cooking.

Notes

This recipe is vegan-friendly and can be easily adapted for gluten-free diets by using certified gluten-free ingredients.