Summary: Chè is a collective term for Vietnamese sweet desserts and drinks, combining coconut milk, mung beans, tapioca pearls, jellies, and fresh fruits, served refreshingly cold with crushed ice. This master recipe yields 6 portions, featuring thorough soaking, gentle simmering, and chilled assembly.
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Category: Desserts, Drinks, Vietnamese Cuisine
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Quick overview
- Dish: Chè
- Category: Desserts, Drinks, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Mung beans, 150 g (split peeled organic variety)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 65 minutes (45 min prep + 20 min cooking)
- Difficulty: Easy
- Portions: 6 (Portion weight: 350 g)
- Key technique: Soaking, gentle boiling, and layer assembly
- Preparation types: Boiling, steaming, chilling
- Dietary info & Allergens: Vegan, gluten-free, lactose-free (contains tree nuts from coconut)
- Suitable for: Summer refreshment, parties, casual dining, vegetarian diets
- Nutritional values (per 1 portion): 320 kcal, Protein: 6.5 g, Fat: 9.2 g, Carbohydrates: 54.0 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Jasmine tea, iced green tea, coconut water
- In short: A vibrant, multi-layered Vietnamese sweet treat combining creamy coconut milk, tender mung beans, chewy tapioca pearls, and jellies over crushed ice.
- Last updated: 2026-03-30
WAGUU says: “Balancing textures and temperatures is the secret to authentic Vietnamese Chè.”
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Chilled (served at 4 °C) |
| Number of portions: | 6 portions |
In a nutshell
Chè is an iconic Vietnamese culinary creation offering an explosion of colors, textures, and subtle sweetness. By harmonizing soft cooked mung beans, chewy translucent tapioca pearls, fragrant pandan jelly, and rich coconut milk over a bed of crushed ice, this dessert provides ultimate refreshment on warm days.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Split peeled mung beans | 150 g | High quality, soaked |
| Tapioca pearls | 60 g | Small white pearls |
| Coconut milk | 400 ml | Full fat, premium |
| Granulated sugar | 120 g | Fine cane sugar |
| Pandan leaves | 3 pieces | Fresh and fragrant |
| Agar-agar powder | 8 g | Pure seaweed extract |
| Water | 800 ml | Filtered |
| Salt | 3 g | Fine sea salt |
| Crushed ice | 300 g | Clean, crystal clear |
Why you will love this recipe
- Authentic taste: Brings genuine street food flavors from Hanoi and Ho Chi Minh City directly to your home kitchen.
- Textural masterpiece: Combines silky coconut cream, tender beans, chewy pearls, and firm jelly in every single spoonful.
- Refreshing experience: Chilled to perfection with crushed ice, making it the ultimate dessert for hot summer days.
Success guaranteed: Follow our precise boiling times and water ratios to achieve perfectly tender beans and translucent, chewy tapioca pearls every time.
Recipe overview
Prep: 45 min | Cooking: 20 min | Difficulty: Easy | Portions: 6 | Type: Dessert / Drink | Origin: Vietnamese
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and soaking the mung beans – 20 min
Appliances: Bowl, fine sieve
1. Rinse 150 g of split peeled mung beans thoroughly under cold running water until the water runs clear. Soak the cleaned beans in a large bowl with plenty of warm water for at least 30 minutes to soften them evenly before cooking at 20 °C ambient temperature.
VKB: Visual check for soft bean texture between fingers.
Before moving to the next step:
Ensure beans are fully soaked so they cook evenly without splitting too harshly.
Phase 2: Cooking the mung bean paste – 15 min
Appliances: Medium saucepan, wooden spoon
2. Drain the soaked mung beans and transfer them to a medium saucepan. Add 300 ml of fresh water and 2 g of salt. Bring to a gentle boil over medium heat (95 °C), then reduce heat to low, cover with a lid, and simmer for 15 minutes until the beans are completely tender and absorb all liquid.
VKB: Beans should mash effortlessly between fingers into a smooth paste.
Before moving to the next step:
Stir frequently during the last minutes to prevent burning at the bottom of the pan.
Phase 3: Boiling the tapioca pearls – 10 min
Appliances: Pot, slotted spoon
3. In a separate pot, bring 500 ml of water to a rolling boil (100 °C). Add 60 g of small white tapioca pearls. Cook on medium heat for 8 minutes, stirring constantly to prevent sticking, until the pearls become translucent with tiny white dots in the center. Remove from heat, cover, and let rest for 5 minutes until fully translucent, then rinse with cold water.
VKB: Pearls must be completely clear and chewy without hard white cores.
Before moving to the next step:
Rinse cooked tapioca in cold water to remove excess starch and prevent clumping.
Phase 4: Preparing the pandan jelly – 10 min
Appliances: Small saucepan, shallow dish
4. In a small saucepan, combine 8 g of agar-agar powder with 300 ml of water, 50 g of granulated sugar, and 3 fresh pandan leaves tied into a knot. Bring to a boil over medium heat (100 °C), stirring continuously until agar dissolves completely. Pour the mixture into a shallow dish and let it set at room temperature (20 °C) for 20 minutes, then chill in the fridge and cut into small cubes.
VKB: Jelly should be firm, glossy, and hold its shape when cubed.
Before moving to the next step:
Remove pandan leaves before cutting the set jelly into uniform cubes.
Phase 5: Making the coconut sugar syrup – 5 min
Appliances: Small saucepan, whisk
5. In a small saucepan, combine 400 ml of full-fat coconut milk, 70 g of granulated sugar, 1 g of salt, and 2 fresh pandan leaves. Heat gently over low heat (80 °C) for 5 minutes, stirring until the sugar completely dissolves into the coconut milk. Remove from heat and let cool down to room temperature (20 °C).
VKB: Syrup should be silky, aromatic, and free of sugar crystals.
Before moving to the next step:
Do not let the coconut milk boil vigorously or it may curdle and separate.
Phase 6: Assembling and serving Chè – 5 min
Appliances: 6 serving glasses or bowls, spoon
6. In 6 serving glasses, layer the cooked mung bean paste at the bottom, followed by cooked tapioca pearls and pandan jelly cubes. Top generously with 300 g of crushed ice. Pour the sweetened coconut milk over each glass. Serve immediately with a long spoon at a chilled temperature of 4 °C.
VKB: Distinct colorful layers visible through transparent glasses.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 1.5 litre capacity | Small cooking pot | Burning beans if heat is too high |
| Mixing bowl | 1 litre capacity | Glass salad bowl | Spilling during soaking |
| Serving glasses | 350 ml capacity | Dessert bowls | Glass cracking with hot liquids |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 91.4 kcal | 320.0 kcal | 1920.0 kcal |
| Fat | 2.6 g | 9.2 g | 55.2 g |
| of which saturates | 2.2 g | 7.8 g | 46.8 g |
| Carbohydrates | 15.4 g | 54.0 g | 324.0 g |
| of which sugars | 5.7 g | 20.0 g | 120.0 g |
| Protein | 1.9 g | 6.5 g | 39.0 g |
| Salt | 0.3 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Soak mung beans in warm water for at least 30 minutes to reduce cooking time and achieve a silky consistency.
- Tip 2: Always plunge cooked tapioca pearls into ice-cold water immediately to maximize their chewy texture.
- Tip 3: Tie pandan leaves into a tight knot before simmering to release maximum natural aroma and essential oils.
- Tip 4: Layer ingredients carefully in transparent glasses to showcase the vibrant contrast of colors before stirring.
Scientific background
The gelatinization of starch in tapioca pearls requires sustained high heat (100 °C) followed by resting in hot water, which allows water molecules to penetrate the amylose and amylopectin matrix, creating the characteristic chewy mouthfeel (mochi-like texture). Agar-agar, derived from red algae, forms a thermo-reversible gel at concentrations above 0.5% through hydrogen bonding of agarose polymers.
Fine Dining – Professional techniques
- Plate composition: Serve in stemless wine glasses to highlight the precise layering of beans, pearls, jelly, and coconut cream.
- Textural contrasts: Combine soft mung bean puree, gelatinous agar cubes, chewy tapioca pearls, and crunchy crushed ice.
- Temperature contrast: Contrast warm components with freezing crushed ice for an exhilarating sensory wake-up.
- Aromatic garnishes: Garnish with finely toasted sesame seeds and fresh mint sprigs for an elegant olfactory finish.
Sensory radar
- Appearance: Multi-layered pastel tones of white, green, and cream topped with sparkling crushed ice.
- Aroma: Sweet coconut, grassy fresh pandan, and delicate vanilla notes.
- Taste: Creamy, moderately sweet, with nutty bean undertones and rich coconut depth.
- Texture: A dynamic interplay of smooth paste, bouncy pearls, firm jelly, and icy crunch.
Pairing
- BEER: Light rice lager served ice cold
- WINE: Off-dry Riesling or sparkling Moscato d’Asti
- NON-ALCOHOLIC: Fresh young coconut water or iced jasmine tea
Various preparation variants
- Red bean variant (Chè Đậu Đỏ): Replace mung beans with cooked adzuki or red kidney beans for a richer, earthier flavor profile.
- Fruit cocktail variant (Chè Thái): Add jackfruit strips, longans, and grass jelly alongside the standard coconut base.
Allergens and dietary information
Contains: Tree nuts (coconut) • Gluten: Gluten-free • Not suitable for: Individuals with coconut allergies
Suitable for
Summer refreshment, party dessert stations, vegetarian gatherings, and Asian-themed dinner parties.
Substitution catalog
- Agar-agar powder: Gelatin sheets (non-vegan alternative)
- Granulated sugar: Palm sugar or coconut sugar for deeper caramel notes
FAQ
Can I make Chè ahead of time?
Yes, you can prepare the individual components (beans, pearls, jelly, and coconut syrup) up to 2 days in advance and store them separately in the refrigerator. Assemble with ice just before serving.
Why did my tapioca pearls turn mushy?
Overcooking or failing to rinse them in cold water immediately after boiling causes excess surface starch to break down the pearls. Follow cooking times precisely and rinse well.
Where can I find pandan leaves?
Pandan leaves are widely available in Asian grocery stores, either fresh in the refrigerated produce section or frozen. Vanilla extract makes an acceptable substitute if unavailable.
Is Chè served hot or cold?
While some regional varieties are served warm during winter, most popular versions like this one are served chilled with plenty of crushed ice.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and prepare components in two separate batches to avoid overcrowding pots • 20+ people: Set up a DIY Chè bar where guests can layer their own beans, pearls, jellies, and coconut milk.
Sides and Serving
- Toasted sesame seeds – Adds a nutty crunch (not included in the recipe)
- Fresh tropical fruit slices – Mango or dragon fruit for extra color (not included in the recipe)
Serving: Serve in clear glass bowls or tall glasses with a long spoon and plenty of crushed ice.
Storage and reheating
Fridge: 2 days in airtight containers • Freezer: 0 months (freezing ruins the texture of tapioca and jelly) • Reheating: Not recommended as Chè is served cold.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Not soaking mung beans – Results in unevenly cooked beans with hard centers.
- Overboiling coconut milk – Causes the coconut fats to separate and curdle.
- Skipping the ice rinse for tapioca – Leads to sticky, clumped pearls instead of chewy individual beads.
- Adding ice too early – Melts prematurely and dilutes the delicate coconut sweetness.