Vietnamese Jackfruit Pudding (Chè mít) Recipe

 

Ingredients

1 cup Kelp Slices

1/2 cup Tapioca Strips

2 Tbsp. Tapioca Pearls

1/2 cup Mung Bean

1/2 can Coconut Cream

1 cups Jackfruit 

3/4 cup Sugar

Pinch of Salt

3 cups Water

You’ll need about 1 cups of Jackfruit strips. Place in a bowl. 

Soak 1/2 cup Mung Bean overnight and then rinse and drain out the water the next day. 

Rinse 1 cup Kelp Slices and drain out the water.

Soak 1/2 cup Tapioca Strips overnight and then rinse and drain out the water the next day.

Fill a pot with 3 cups water, cook over medium heat.

Add in the Tapioca Strips. Add in the Mung Bean.  Let it cook on high simmer. Add in 2 Tbsp. Tapioca Pearls. Add 3/4 cup Sugar.  Add in 1/2 can Coconut Cream and pinch of Salt.  Let it simmer for 5 minutes.  Check and see if the tapioca are translucent. When it is, add in the Jackfruit and the Kelp.  Cook for about 1 minute.  Remove from heat and enjoy hot or cold.