Need a dessert that’s light, refreshing, and packed with texture? Chè Bưởi brings together pomelo rind, mung beans, and coconut milk for a Vietnamese sweet soup that’s both unique and deeply satisfying. Try this recipe to bring an authentic Vietnamese favorite to your dessert menu.
Ingredients
Begin with gathering fresh and quality ingredients. Each component adds to the flavor and texture of Chè Bưởi.
- Pomelo peel: 300 grams
- Mung beans: 100 grams
- Tapioca starch: 100 grams
- Coconut milk: 200 ml
- Sugar: 100 grams
- Salt: 1 teaspoon
- Pandan leaves: 2 leaves
Instructions
Prepare with care to achieve the perfect balance of texture and sweetness.
- Peel pomelo and dice the white spongy part.
- Rub with salt and rinse.
- Soak in water for 1 hour.
- Boil till soft, then drain.
- Toss with tapioca starch.
- Cook mung beans until soft.
- Mix pomelo, mung beans, and sugar.
- Boil with pandan leaves.
- Add coconut milk and simmer.
Tasting Notes
Chè Bưởi delights with contrasting textures. The chewy pomelo combines with soft mung beans. It features a mild sweetness enhanced by creamy coconut milk. An aromatic hint from pandan leaves infuses the soup. A slight bitterness from the pomelo provides complexity, creating a balanced dessert.
Similar Dessert
Many find similarities with other Southeast Asian sweet soups. Chè Thái offers a similar blend of fruit and coconut elements. Both these desserts provide a refreshing and lightly sweetened end to a meal.
History
Chè Bưởi has roots deep in Vietnamese tradition. It evolved from the need to use every part of the pomelo. This dessert highlights resourcefulness and creativity in Vietnamese culinary practices. Over time, it became a beloved treat throughout the region.
Quick Pro Tips
Achieve a delightful Chè Bưởi by using these tips:
- Ensure pomelo peel is thoroughly desalted to avoid bitterness.
- Experiment with sugar levels to suit personal preference.
- Serve chilled for an extra refreshing experience.
- Adjust tapioca starch for desired thickness.
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