Mung Bean Pudding (Vietnamese Che Kho) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 24 |
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My mom doesn't make this dish unless it's Lunar New Year. But we can buy it in corner stores in Hanoi all year round. Prep time doesn't include overnight soaking. Ingredients:
1 kg mung beans (still in shell) |
1 kg granulated sugar |
3 tablespoons sesame seeds |
1 tablespoon vanilla extract |
Directions:
1. Soak mung bean overnight, pick out all bad beans.
2. Remove shell/skin of the rest, let dry.
3. Dry toast sesame in a hot shallow pan.
4. Let cool.
5. Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
6. Strain off water and process them into paste (using mortar, food processor).
7. Add sugar, mix thoroughly and leave for 1 hour.
8. Pour mixture into a large surface pan or pot and cook over low heat, stir constantly until it becomes a thick paste (thicker than mashed potatoes).
9. Mix in vanilla.
10. Spoon the pudding onto 6 small plates, press them down firmly.
11. Sprinkle sesame seeds on top.
12. Best served with green tea.
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