🇻🇳 Vietnam · Dessert
Mung Bean Pudding (Che Dau Xanh)
By eatmundo · August 4, 2026
🇻🇳 VNA comforting, smooth Vietnamese pudding made from softened mung beans simmered with coconut milk and sugar. Served warm or cold, it is a staple of everyday Vietnamese desserts.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 150g of peeled mung beans thoroughly and soak in water for 3 hours until they expand.
- 2
Drain the beans and steam them for 20 minutes until they are soft enough to crush with a fork.
- 3
Transfer the steamed beans to a blender and process until completely smooth, adding 50ml water if needed.
- 4
Pour the bean puree into a pot over low heat and add 100ml coconut milk, 80g sugar, and 1g salt.
- 5
Stir continuously for 10 minutes to prevent the bottom from burning, allowing the pudding to thicken.
- 6
Add a dash of vanilla extract to elevate the flavor profile.
- 7
Continue stirring for 3 more minutes until the consistency is creamy and velvet-like.
- 8
Remove from heat and serve in bowls, optionally topped with toasted sesame seeds or extra coconut milk.
Frequently Asked Questions
How do I make it less sweet?+
You can reduce the sugar to 50g, as the natural flavor of the beans is already pleasant.
Should I use coconut milk from a can?+
Yes, full-fat canned coconut milk provides the best thickness and richness for this pudding.
Can I serve this cold?+
Absolutely, it is just as delicious chilled, especially during the summer months.
Can I substitute mung beans?+
Mung beans are unique; red beans can be used for a similar texture, but the flavor will be different.
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