Summary: Chè is an iconic Vietnamese sweet dessert soup and beverage featuring layers of coconut milk, sweet mung beans, tapioca pearls, colorful jelly, and aromatic pandan, served chilled over crushed ice. Prepared in 30 minutes with 2 hours of chilling time, yielding 6 refreshing servings.
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Category: Main Dishes, Desserts
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Quick overview
- Dish: Chè
- Category: Main Dishes, Desserts
- Cuisine: Vietnamese
- Main ingredient: Coconut milk, 13.5 fl oz (rich and creamy)
- Guide: 12 Most Popular Vietnamese Dishes: Favorite Recipes of Vietnamese Cuisine
- Total time: 150 minutes (30 min prep + 120 min cooking and chilling)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: Layering and simmering
- Preparation types: Boiling, steaming, chilling
- Dietary info & Allergens: Vegan, Gluten-Free, Dairy-Free
- Suitable for: Summer refreshment, festive gatherings, dessert lovers
- Nutritional values (per 1 serving): 320 kcal, Protein: 4.5 g, Fat: 12.0 g, Carbs: 51.0 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Jasmine green tea, iced coconut water, Vietnamese lotus tea
- In a nutshell: An extraordinarily refreshing, multi-textured Vietnamese dessert soup blending rich coconut milk, tender mung beans, chewy tapioca, and fragrant pandan.
- Last updated: May 19, 2024
WAGUU says: “The secret to authentic Chè lies in balancing the natural sweetness of coconut milk with the earthy texture of mung beans and the vibrant aroma of fresh pandan leaves.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 120 minutes |
| Temperature: | Chilled 38 °F (3 °C) |
| Number of servings: | 6 servings |
In a nutshell
Discover the ultimate taste of Vietnam with Chè, a magnificent sweet soup that brings together contrasting textures, stunning jewel-toned layers, and lush coconut richness.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Peeled split mung beans | 0.75 cup | soaked and steamed |
| Small tapioca pearls | 0.5 cup | translucent and chewy |
| Coconut milk | 13.5 fl oz | full-fat canned quality |
| Granulated sugar | 0.75 cup | fine white sugar |
| Water | 3.0 cups | filtered and pure |
| Fresh pandan leaves | 3.0 leaves | tied into a knot |
| Salt | 0.25 tsp | fine sea salt |
| Crushed ice | 2.0 cups | clean and finely crushed |
Why you’ll love this recipe
- Authentic taste: Delivers the genuine street food flavor of Vietnam right to your home kitchen.
- Textural harmony: Combines silky coconut broth, soft mung beans, and chewy tapioca pearls in every spoonful.
- Refreshing chill: Perfect for warm days when served over crisp, crushed ice.
Success guaranteed: Follow the precise soaking times and simmering temperatures for flawless results every single time.
Recipe overview
Prep: 30 min | Cooking: 120 min | Difficulty: Intermediate | Servings: 6 | Type: Dessert | Origin: Vietnamese
Detailed instructions
Overall progress: 0% completed
Phase 1: Mung bean preparation – 60 min
Appliances: Stove, steamer
1. Rinse 0.75 cup of peeled split mung beans thoroughly in cold water until the water runs clear. Soak the beans in warm water for 45 minutes until softened. Drain thoroughly through a fine-mesh sieve.
CP: Beans should yield slightly when pressed between fingers.
Before moving to the next step:
Ensure the mung beans are completely drained of excess water before steaming to prevent a mushy texture.
Phase 2: Steaming the mung beans – 25 min
Appliances: Steamer, stove
2. Place the drained mung beans into a steamer basket lined with cheesecloth. Steam over boiling water at 212 °F (100 °C) for 25 minutes until the beans are fully cooked and easily mashable into a smooth paste. Remove from heat and set aside.
CP: Beans must be tender enough to mash effortlessly with a fork.
Before moving to the next step:
Allow the steamed mung beans to cool slightly for 5 minutes before handling.
Phase 3: Cooking tapioca pearls – 15 min
Appliances: Saucepan, stove
3. Bring 4 cups of water to a rolling boil in a medium saucepan. Add 0.5 cup of small tapioca pearls, reduce heat to medium, and simmer for 10 minutes, stirring frequently to prevent sticking. Turn off the heat, cover the pan, and let rest for 10 minutes until the pearls become completely translucent. Rinse under cold running water and drain.
CP: Pearls should have no white opaque centers remaining.
Before moving to the next step:
Rinse the cooked tapioca thoroughly in cold water to remove excess starch and prevent clumping.
Phase 4: Preparing the coconut syrup – 15 min
Appliances: Saucepan, stove
4. In a clean saucepan, combine 13.5 fl oz of coconut milk, 3.0 cups of water, 0.75 cup of granulated sugar, 3.0 fresh pandan leaves, and 0.25 tsp of fine sea salt. Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar completely dissolves. Simmer for 8 minutes to infuse the aromatic pandan flavor.
CP: Syrup must not boil vigorously to prevent the coconut milk from curdling.
Before moving to the next step:
Discard the pandan leaves from the coconut syrup before final assembly.
Phase 5: Assembling components – 10 min
Appliances: Mixing bowls, spoon
5. Remove the pandan leaves from the warm coconut syrup. Gently fold the steamed mung beans and cooked tapioca pearls into the coconut syrup. Stir gently to combine all ingredients evenly without breaking down the soft mung beans.
CP: Mixture should maintain a balanced ratio of liquid to solid components.
Before moving to the next step:
Let the assembled dessert cool to room temperature before transferring to refrigeration.
Phase 6: Chilling and serving – 5 min
Appliances: Refrigerator, serving bowls
6. Chill the mixture in the refrigerator at 38 °F (3 °C) for at least 2 hours. To serve, ladle the chilled Chè into individual dessert bowls over 2.0 cups of finely crushed ice. Serve immediately with long spoons.
CP: Dessert must be thoroughly chilled and served over crisp ice.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 2-quart capacity | Small stockpot | Overboiling coconut milk |
| Steamer basket | 8-inch diameter | Bamboo steamer | Uneven steaming of beans |
| Fine-mesh sieve | 6-inch diameter | Colander with cheesecloth | Loss of mung beans |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 91.4 kcal | 320.0 kcal | 1920.0 kcal |
| Fat | 3.4 g | 12.0 g | 72.0 g |
| of which saturates | 2.8 g | 9.8 g | 58.8 g |
| Carbohydrates | 14.6 g | 51.0 g | 306.0 g |
| of which sugars | 10.0 g | 35.0 g | 210.0 g |
| Protein | 1.3 g | 4.5 g | 27.0 g |
| Salt | 0.1 g | 0.3 g | 1.8 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: Use freshly squeezed pandan leaf juice instead of extract for a superior floral aroma and natural green tint.
- Tip 2: Soak mung beans in warm water to drastically reduce steaming time and ensure uniform softness.
- Tip 3: Chill the coconut soup base thoroughly before adding crushed ice to prevent premature melting and water dilution.
- Tip 4: Adjust sweetness level according to personal preference by adding palm sugar syrup for deeper caramel notes.
Scientific background
The gelatinization of starch in tapioca pearls occurs when amylose and amylopectin molecules absorb water during boiling at 212 °F (100 °C), transitioning from opaque granules to transparent, chewy hydrogels. Meanwhile, steaming mung beans allows intercellular pectin to break down evenly without leaching vital starches into boiling water, preserving their distinct nutty profile.
Fine Dining – Professional techniques
- Plate composition: Layer transparent glass bowls with distinct tiers of green mung bean paste and white coconut soup.
- Texture contrasts: Combine silky coconut cream, tender bean particles, and springy tapioca pearls.
- Temperature contrast: Contrast ice-cold crushed ice with velvety room-temperature coconut broth.
- Aromatic garnishes: Garnish with finely shredded fresh pandan leaves and toasted sesame seeds.
Sensory radar
- Appearance: Milky white broth punctuated with golden mung beans and translucent pearls.
- Aroma: Sweet coconut mingled with grassy, vanilla-like pandan fragrance.
- Taste: Rich, creamy sweetness balanced by a hint of salt and earthy beans.
- Texture: Velvety liquid contrasting with chewy tapioca and soft mung beans.
Pairing
- BEER: Not recommended for sweet dessert soups.
- WINE: Sweet Riesling or Moscato d’Asti.
- NON-ALCOHOLIC: Traditional iced jasmine green tea or fresh young coconut water.
Various preparation methods
- Red Bean Chè: Substitute mung beans with sweetened red azuki beans for a robust, earthy variation.
- Three-Color Chè: Add layers of green pandan jelly and red gelatin cubes for a festive multi-colored presentation.
Allergens and dietary information
Contains: Tree nuts (coconut) • Gluten: Naturally Gluten-Free • Not suitable for: Individuals with coconut allergies
Suitable for
Summer refreshment, vegetarian diets, vegan meal plans, and Asian dessert enthusiasts.
Substitution guide
- Granulated sugar: Palm sugar or raw cane sugar for a deeper caramel undertone.
FAQ
Can I use canned coconut milk?
Yes, full-fat canned coconut milk provides the best creamy texture and authentic flavor profile.
Why are my tapioca pearls white in the center?
This happens when they are undercooked. Simmer them longer and let them sit covered until fully translucent.
Can I serve Chè warm?
While traditionally served cold with ice, certain varieties like Chè chuối can be enjoyed warm.
How long does Chè keep in the fridge?
It stores safely in an airtight container for up to 2 days before the tapioca begins to soften excessively.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and prepare in a 6-quart stockpot. • 20+ people: Prepare components separately in batches to ensure even cooking temperatures and consistent texture.
Sides and serving
- Toasted sesame seeds – nutty crunch (not included in the recipe)
- Roasted peanuts – savory contrast (not included in the recipe)
Serving: Ladle into chilled glass bowls over crushed ice and garnish with fresh herbs.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Serve chilled; do not microwave with ice.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Boiling coconut milk too vigorously – Causes the coconut milk to curdle and separate into oil and solids.
- Undercooking tapioca pearls – Leaving white opaque centers that create an unpleasant chewy core.
- Adding ice too early – Dilutes the coconut broth and weakens the flavor intensity.
- Skipping mung bean soaking – Results in unevenly cooked beans with a hard center.