Mung Bean Sweet Soup With Seaweed and Coconut Milk (Che Dau Xanh Pho Tai Nuoc Dua)

Delicious Mung Bean Sweet Soup with Seaweed and Coconut Milk.  You can eat this hot or cold. 

 

Mung Bean Sweet Soup With Seaweed and Coconut Milk  (Che Dau Xanh Pho Tai Nuoc Dua)

Ingredients: 1 cup Mung Bean 1 handful Dried Seaweed 3/4 cup Dried Tapioca Shreds 1/2 cup Tapioca Tiny Pearls 1 cup Coconut Milk 1 1/2 cup Sugar Pinch of Salt 4-5 cups Water 1 tsp. Vanilla Extract Step 1: Soak Mung Bean, Dried Tapioca Shreds, Tapioca Pearls, and Dried Seaweed for at least 4 hrs. Step 2: Rinse the Mung Bean, then pour about 4-5 cups of water. Put over stove and let it simmers for about 10 minutes. Step 3: Rinse the Dried Tapioca Shreds and Dried Seaweed. If the Seaweed looks a bit too long, cut them shorter. Step 4: After letting the it simmers for 10 minutes add in the Dried Tapioca Shreds. Let it continue to simmer. Step 5: When you see the Dried Tapioca Shreds has soften add in the Tapioca Pearls. Then add in 1 1/2 cup of Sugar and a pinch of Salt. Step 6: When the Tapioca Pearls has a clear color. Add in the Seaweed and 1 cup Coconut Milk. Stir for about 3 minutes. Step 7: Add in 1 tsp. of Vanilla Extract. Let it simmer for another 1 minutes. You can serve this sweet soup hot or cold.