Hi I was wondering if anyone knew how to make the Vietnamese desserts called Che. I'm talking about ones like Che Thai and Che ba mao
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Vietnamese Dessert or "Che"
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Guest_linda_*
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2 replies to this topic
#2 Guest_mike_*
Guest_mike_*
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Posted 29 February 2004 - 04:40 PM
Cant remember the recipe but remembered we had once posted it in this forum quite sometimes ago - around one and a half to 2 yrs.
Try this
http://www.tuvy.com/resource/recipe/viet/mung_bean_cake.htm
http://www.earthcare.com.au/recipes.htm#CH...0SWEET%20DESERT
http://www.recipezaar.com/recipe/getrecipe.zsp?id=54146
http://www.vietworldkitchen.com/recipe.htm
try searching via this link
http://www.netasie-vn.com/database/viep-hyperlink.asp
Phew! HOpes it helps.
Enjoy
: Hi I was wondering if anyone knew how to make the
: Vietnamese desserts called Che. I'm talking about ones
: like Che Thai and Che ba mao
Try this
http://www.tuvy.com/resource/recipe/viet/mung_bean_cake.htm
http://www.earthcare.com.au/recipes.htm#CH...0SWEET%20DESERT
http://www.recipezaar.com/recipe/getrecipe.zsp?id=54146
http://www.vietworldkitchen.com/recipe.htm
try searching via this link
http://www.netasie-vn.com/database/viep-hyperlink.asp
Phew! HOpes it helps.
Enjoy
: Hi I was wondering if anyone knew how to make the
: Vietnamese desserts called Che. I'm talking about ones
: like Che Thai and Che ba mao
#3
Lawrence Wheeler
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Posted 11 December 2010 - 03:05 PM
Rainbow Drink (Che Ba Mau)
INGREDIENTS:3/4 cup skinless split mung beans, soaked for 3 hours and drained 3/4 cup sugar1/2 cup red azuki beans, soaked for 4 hours and drained1-1/2 cups coconut milk1/4 cup tapioca pearls1 can longan, drained
1Bring 2 cups water to a simmer in a pot over medium heat. Add the mung beans and 1/4 cup sugar. Cook, stirring constantly, until the water is completely absorbed, about 20 minutes. Remove from the heat and allow to cool. Refrigerate until ready to use.2Bring 2 cups of water just to a boil in a pot over medium heat. Reduce the heat to low, add the azuki beans and 1/4 cup sugar. Cover and simmer until the beans are cooked through, about 3 hours. Remove from the heat and allow to cool. Refrigerate until ready to use.3Meanwhile, bring the coconut milk and 1-1/2 cups water to a boil. Reduce the heat to low, add the remaining sugar and tapioca pearls, and simmer until the tapioca pearls have become completely transparent. Remove from the heat and allow to cool. Refrigerate until ready to use.4In an ice cream soda glass, working in layers, place 2 tablespoons shaved ice in between 3 tablespoons each of everything else starting with shaved ice, coconut tapioca, shaved ice (again), azuki beans, shaved ice (again), coconut tapioca (again), and a few longans on top. Use ice cream spoons to eat and a straw to sip.
INGREDIENTS:3/4 cup skinless split mung beans, soaked for 3 hours and drained 3/4 cup sugar1/2 cup red azuki beans, soaked for 4 hours and drained1-1/2 cups coconut milk1/4 cup tapioca pearls1 can longan, drained
1Bring 2 cups water to a simmer in a pot over medium heat. Add the mung beans and 1/4 cup sugar. Cook, stirring constantly, until the water is completely absorbed, about 20 minutes. Remove from the heat and allow to cool. Refrigerate until ready to use.2Bring 2 cups of water just to a boil in a pot over medium heat. Reduce the heat to low, add the azuki beans and 1/4 cup sugar. Cover and simmer until the beans are cooked through, about 3 hours. Remove from the heat and allow to cool. Refrigerate until ready to use.3Meanwhile, bring the coconut milk and 1-1/2 cups water to a boil. Reduce the heat to low, add the remaining sugar and tapioca pearls, and simmer until the tapioca pearls have become completely transparent. Remove from the heat and allow to cool. Refrigerate until ready to use.4In an ice cream soda glass, working in layers, place 2 tablespoons shaved ice in between 3 tablespoons each of everything else starting with shaved ice, coconut tapioca, shaved ice (again), azuki beans, shaved ice (again), coconut tapioca (again), and a few longans on top. Use ice cream spoons to eat and a straw to sip.
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