Che Tao son, popular in the Southern Vietnam is similar like che bong cau in the Northern Vietnam. “San day” flour and rock sugar maybe used instead of tapioca and granulated sugar.
Make 4 (1 cup)servings
1/2 cup peeled mung bean, soaked in warm water 4-5 hours or overnight, rinse and drain
3/4 cup sugar
1/2 tsp vanilla extract
2 Tbs tapioca flour/starch
2 cups and 2 Tbs water
1. Steam the mung bean until very soft about 20-25 minutes. The beans should be retained their shape but mashed easily between fingers.
2. Mix tapioca flour with 2 Tbs water, set aside
3. Bring 2 cups water and sugar in a medium sauce pan over medium high heat to a boil to dissolve sugar. Stir in tapioca mixture. When the liquid becomes clear and thickening. Remove from heat, gently stir in vanilla and mung bean in. The mung bean should be suspended in the flour mixture.
4. To serve: ladle Che into individual bowls and top with a few tablespoons of coconut sauce. Serve warm or at room temperature.
1/2 cup canned coconut cream or coconut milk
1 tsp rice flour, tapioca flour, or cornstarch
1/4 cup water
1/2 tsp sugar
1/4 tsp salt
A few panda leaves (optional), washed and drained
Put all ingredients in a small saucepan. Bring it to a gently boil . Remove from heat, remove and discard panda leaves, cover until use.
Sometime the quality of flour is different so if the beans sunk to the bottom of the pot-not enough flour but if too much flour the bean tends to stick together. Check the consistency of the flour mixture before folding beans in is easier. It should drip easily from a spoon like thick creamy soup but thinner than honey -we call “nectar thick” at workplace. Add more water or flour/water mixture if needed before folding the beans in.
I usually keep the water at gentle boiling over medium heat while steaming no need to have vigorously boiling water.