Summary: Vietnamese sweet dessert of mung beans, black-eyed peas, and tapioca pearls in coconut milk, flavored with pandan leaves and palm sugar, served cold with crushed ice. Total time 100 minutes, base 6 servings.
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Categories: desserts, vietnamese-cuisine
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Quick overview
- Dish: Chè – Vietnamese sweet dessert of beans, tapioca, and coconut milk
- Categories: desserts, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Mung beans, 7 oz (peeled, split)
- Guide: 12 most famous Vietnamese dishes: traditional recipes of Vietnamese cuisine
- Total time: 100 minutes (20 min prep + 80 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving size: 16 oz)
- Key technique: Pre-cook legumes separately and assemble dessert only in glass with crushed ice
- Preparation types: Classic cooking, steaming, chilling
- Dietary info & allergens: none of the 14 European allergens in ingredients
- Suitable for: Summer refreshment, dessert after family lunch, sweet finish for celebration, and snack for kids.
- Nutritional values (per 1 serving): 608 kcal, Protein: 12.5 g, Fat: 20.0 g, Carbohydrates: 86.0 g
- Storage: 3 days in fridge, 1 month in freezer
- Pairing: jasmine tea, iced green tea, coffee with condensed milk
- In short: Mung beans, black-eyed peas, and tapioca pearls in sweetened coconut milk with pandan, served cold with ice. Total time 100 minutes, 6 servings.
WAGUU says: “Chè is not cooked as one soup. Each legume has its own time and they meet only in the glass.”
Key facts
| Prep time: | 20 minutes |
| Cook time: | 80 minutes |
| Temperature: | Legumes at 203°F (below boiling), coconut milk not boiled, only heated |
| Number of servings: | 6 |
In a nutshell
Chè is a group of desserts, not one recipe. They share that legumes are cooked separately because each needs different time, and that the sweet mixture is assembled only in the glass. The ratio of sugar and coconut milk matters, and the milk is not boiled, only heated. If you cook all legumes together or bring milk to a boil, you get a mushy porridge with separated fat.
Ingredients
Base servings: 6 servings • Serving size: 16 oz
| Ingredient | Amount | Quality |
|---|---|---|
| mung beans | 7.0 oz | peeled, split, no stones |
| black-eyed peas | 5.5 oz | dried, whole, no impurities |
| tapioca pearls | 4.0 oz | white, average 0.2 in |
| coconut milk | 27.1 tbsp | full-fat, no sugar and emulsifiers |
| palm sugar | 5.5 oz | dark, coarse, for sweetening |
| pandan leaf | 4 pcs | fresh leaves, tied into a knot |
| taro | 7.0 oz | tuber, peeled, cut into 0.8 in cubes |
| banana | 2 pcs | firm, slightly unripe, sliced |
| salt | 0.07 oz | fine sea salt, pinch into coconut milk |
| vanilla bean | 1 pcs | whole, split lengthwise |
| white sesame | 0.7 oz | toasted, for sprinkling |
| roasted peanuts | 1.5 oz | unsalted, coarsely crushed |
Why you’ll love this recipe
- Make ahead: Legumes and coconut milk keep in the fridge for three days. Dessert is assembled only in the glass before serving.
- Naturally gluten-free and dairy-free: All ingredients are plant-based, so even those with lactose intolerance can enjoy this dessert.
- Exact ratios for 6 servings: Legumes, tapioca, coconut milk, and sugar are calculated for six glasses. Number of servings recalculates based on diners.
Success guaranteed: Chè relies on two things: legumes are cooked separately because mung beans are done before black-eyed peas, and tapioca pearls are cooked last because they thicken quickly after cooking. Coconut milk is only heated with a pinch of salt to prevent fat separation. Sugar is added to hot legumes, not to milk, to dissolve evenly.
Recipe overview
Prep: 20 min | Cook: 80 min | Difficulty: Easy | Servings: 6 | Type: Dessert | Origin: Vietnamese
Detailed instructions
Total progress: 0 % done
Phase 1: Soaking legumes and preparing ingredients – 20 min
Appliances: two bowls, colander, cutting board
1. Pick over mung beans and black-eyed peas, rinse, and cover with cold water. Let them soak to absorb evenly.
2. Peel taro and cut into 0.8 in cubes, banana into 0.4 in slices. Tie pandan leaves into a knot.
VKB: Legumes are swollen and water is clear, not milky. Taro is cut into equal-sized cubes, banana into equally thick slices.
Before you move to the next step:
Soak black-eyed peas longer than mung beans; they need more time. If you put them in the pot unsoaked, they will remain hard after cooking.
Phase 2: Cooking legumes separately – 45 min
Appliances: two pots, colander, ladle
1. Cover mung beans with water, bring to a boil, and reduce heat below boiling. Cook until soft but hold shape, then drain.
2. In a second pot, cook black-eyed peas with pandan knot. Cook longer than mung beans and taste before draining.
3. Add half of palm sugar to both pots and stir until dissolved. Let legumes cool in their own sweet water.
VKB: Both legumes are tender but hold their shape and do not fall apart when pressed. The sweet liquid is clear and smells of pandan.
Before you move to the next step:
Do not cook the legumes together. Mung beans break down sooner and the black-eyed peas would remain hard. Each needs its own pot.
Phase 3: Cooking taro and banana – 20 min
Equipment: pot, colander, fork
1. Put the taro into boiling water and cook until a fork goes through a cube without resistance. Drain and let it drip dry.
2. Blanch the banana in boiling water only briefly, until it softens but holds its shape. Longer cooking turns it into mush.
VKB: The taro cubes can be split with a spoon but do not crumble. The banana slices hold their shape and are light on the cut, not mushy.
Before you move to the next step:
Raw taro irritates the skin and leaves an itchy feeling on your hands. Peel it with gloves or under running water.
Phase 4: Tapioca pearls – 15 min
Equipment: pot, colander, bowl with cold water
1. Bring the water in the pot to a boil and add the tapioca pearls. Cook until they are translucent and no white dot remains in the center.
2. Drain the pearls and immediately plunge them into cold water to stop the cooking. Let them drip dry and stir with a spoonful of sugar so they do not stick together.
VKB: The pearls are translucent, chewy, and spring back when pressed between your fingers. They do not stick together in the colander.
Before you move to the next step:
Tapioca pearls firm up and clump quickly after cooking. Rinse them with cold water and stir with sugar while they are still warm.
Phase 5: Sweet coconut milk – 8 min
Equipment: small pot, whisk
1. Pour the coconut milk into a small pot, add the remaining palm sugar, a pinch of salt, and the split vanilla bean. Warm over low heat and stir until the sugar dissolves.
2. Let the milk rest for a moment to release its aroma, then remove the vanilla bean and the pandan knot. The milk must not boil, only warm through.
VKB: The milk is smooth, glossy, and smells of vanilla and pandan. No oil separates on the surface and the milk has not started to bubble.
Before you move to the next step:
Never bring coconut milk to a boil. The fat separates, the milk becomes grainy, and the dessert will be heavy in both look and taste.
Phase 6: Assembling the glasses – 6 min
Equipment: tall glasses, spoon, ice crusher
1. Put a spoonful of mung beans, black-eyed peas, taro cubes, and banana into each glass. Pour the sweet coconut milk over them.
2. Top with a spoonful of tapioca pearls and a handful of crushed ice. Sprinkle with toasted sesame seeds and crushed peanuts.
VKB: The layers are visible in the glass, the ice is crushed and not in large cubes. The milk is cold and smooth, the sesame on top dry and crunchy.
Required equipment
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| two pots | 2 L and 3 L capacity | one pot and cook the legumes in stages | a shared pot breaks down the mung beans before the peas soften |
| fine-mesh colander | 20 cm diameter | slotted spoon for tapioca pearls | a coarse colander lets small pearls through and part of the dessert is lost |
| tall glasses | 350 ml capacity | deep dessert bowls | a shallow bowl will not hold the layers or ice, the dessert spills |
| ice crusher | manual or electric | ice in a towel broken with a rolling pin | large ice cubes dilute the coconut milk and the dessert loses flavor |
Shopping list
Nutrition profile
Values per 1 serving (without side). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 561 kJ / 134 kcal | 2544 kJ / 608 kcal | 15264 kJ / 3648 kcal |
| Fat | 4.4 g | 20.0 g | 120.0 g |
| of which saturated | 3.8 g | 17.0 g | 102.0 g |
| Carbohydrates | 18.9 g | 86.0 g | 516.0 g |
| of which sugars | 28.6 g | 28.6 g | 28.6 g |
| Protein | 2.8 g | 12.5 g | 75.0 g |
| Salt | 0.2 g | 0.2 g | 0.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Cook each legume separately. Mung beans are done before black-eyed peas and would break down in a shared pot.
- Tip 2: Rinse tapioca pearls with cold water and stir with sugar while they are warm. They stay separate and do not stick.
- Tip 3: Only warm the coconut milk. A pinch of salt enhances its sweetness and prevents fat separation.
- Tip 4: Assemble the dessert only in the glass. Mixed ahead, it loses layers and the ice melts.
Scientific background
Legumes contain starch that swells and absorbs water during cooking. Mung beans have smaller grains and a thinner skin, so they cook in less time than black-eyed peas. Tapioca pearls consist of pure starch without protein, so they soften evenly during cooking and form a chewy texture after cooling. Coconut milk is an emulsion of water and fat that breaks down when boiled. That is why it is only warmed and seasoned with salt, which helps the emulsion hold together. Palm sugar contains minerals in addition to sucrose, giving the dessert a caramel undertone.
Fine Dining – Professional techniques
- Plate composition: Serve the dessert in a tall glass where the layers of legumes, taro, and banana are visible. Put the tapioca pearls on top so they remain visible.
- Texture contrasts: Add a spoonful of coffee bean jelly and a few crunchy candied nuts to the legumes. The crunchy layer contrasts with the soft legumes.
- Temperature contrast: Keep the legumes in the refrigerator and serve the coconut milk chilled. Add ice only at the table so the dessert does not dilute too early.
- Aromatic additions: In addition to pandan, add lime zest to the milk. The aroma spreads and the milk gains a fresh aftertaste.
Sensory radar
- Appearance: White and brown legumes, translucent tapioca pearls, light taro cubes, yellow banana slices, and white coconut milk.
- Aroma: First pandan and vanilla, then coconut milk, and finally toasted sesame.
- Taste: Sweet from palm sugar, mellow from coconut milk, and lightly sweet from taro and banana. A pinch of salt at the end brings out the sweetness.
- Texture: Beans tender, tapioca pearls chewy, taro crumbly, coconut milk smooth, and ice crunchy.
Pairings
- Jasmine tea: Unsweetened jasmine tea with floral aroma. It complements coconut milk and lets pandan shine.
- Iced green tea: Strong green tea with an ice cube. The tannins refresh the palate after a sweet dessert.
- Coffee with condensed milk: Strong coffee with condensed milk served alongside the dessert. The bitterness of coffee balances the sweetness of coconut milk.
Variations
- Mango and agar jelly chè: Skip taro and banana, add cubes of agar jelly and ripe mango. The dessert is lighter and perfect for summer.
- Warm black sticky rice chè: Use black glutinous rice instead of beans and serve the dessert warm. The flavor is richer and suits cold days.
Allergens and Dietary Information
Contains: peanuts (roasted peanuts for serving) • Gluten: no, the recipe is gluten-free • Not suitable for: individuals with peanut allergies; if peanuts are omitted, the dessert is suitable for vegans and those with lactose intolerance
Suitable for
Summer refreshment, dessert after a family lunch, a sweet treat for celebrations, or a snack for kids.
Substitution Guide
- mung beans: peeled adzuki beans or white beans, cooking time will be longer
- black-eyed peas: adzuki beans or chickpeas, flavor will be milder
- taro: sweet potatoes or hokkaido pumpkin, dessert will be sweeter and softer
- palm sugar: dark brown sugar or maple syrup
- pandan leaf: vanilla bean or a teaspoon of coconut extract
FAQ
What is chè?
Chè is a Vietnamese category of sweet desserts and drinks made from beans, rice, tapioca, fruit, and coconut milk. Each region has its own version, but they all share a sweet taste and are served with ice.
Why are the beans cooked separately?
Mung beans and black-eyed peas have different skin thicknesses. In the same pot, mung beans would overcook before the peas soften. Each legume needs its own cooking time.
Can I use canned beans?
Yes, but cut the cooking time in half and reduce the sugar. Canned beans are softer and sweeter. Taste them before adding to the dessert.
Where can I find pandan leaf?
In frozen form at Asian grocery stores. If you don’t have it, use a vanilla bean or a teaspoon of coconut extract. The aroma will be different, but the dessert will still turn out well.
How to serve the dessert?
Cold, in a tall glass, with crushed ice and a spoonful of coconut milk. In hot weather, serve with more ice; in cold weather, make it thinner and warm.
How long does chè keep in the fridge?
Three days. Store the beans and coconut milk separately so the milk doesn’t absorb the bean flavor. Add ice just before serving.
WAGUU Petr’s tip: Cooking for 6 or more?
6–8 people: Cook the beans a day ahead and keep them in the fridge in sweet water. Warm the coconut milk on the day of serving and let it cool. • 10+ people: Cook each bean in double quantity and store in separate containers. Assemble the dessert in two batches so the glasses don’t sit with ice. Prepare sesame and peanut toppings in bowls and let guests add their own.
Sides and Serving
Serving: Chè is served in a tall glass or deep bowl with crushed ice. Beans and milk are scooped from shared bowls and guests assemble their own dessert. Jasmine tea or strong coffee goes well with it.
Storage and Reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Can be served cold or warm. To reheat, warm the beans in a pot with a little water and add coconut milk at the end so the fat doesn’t separate.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
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Most common mistakes
- Beans in one pot – mung beans overcook, peas stay hard. Cook each separately.
- Coconut milk brought to a boil – the fat separates and the milk curdles. Just warm and stir.
- Unsoaked black-eyed peas – they stay hard after cooking. Soak them longer than mung beans.
- Assembling the dessert ahead of time – layers mix and ice melts. Assemble in the glass just before serving.