Vietnamese Mung Bean Pudding Che Hoa Cau Recipe

I’m super stoked to turn some soaked mung beans, coconut milk, and agar into this pudding that ends up all chunky but smooth at the same time, and trust me, it’s kinda weird but totally awesome.

I think this Vietnamese Mung Bean Pudding Che Hoa Cau is my favorite healthy treat. I like how the soaked mung beans and coconut milk give a rich texture while sugar and a pinch of salt enhance flavor.

The agar mixture with water creates a unique consistency i really enjoy.

Ingredients

• Mung beans: They offer plenty of protein and fibre, making the pudding hearty and healthy.
• Coconut milk: This adds a rich creaminess and healthy fats which make every bite smooth.
• Agar agar powder: A natural gelling agent from seaweed that helps create a firm, set texture.
• Granulated sugar: It sweetens the dish perfectly, giving it that light burst of energy.
• Vanilla extract: Enhances the overall flavor with a subtle, aromatic touch when added.

Ingredient Quantities

• 250g split mung beans (soaked for about 4 hours in water)
• 1 liter water (divided for cooking beans and agar mixture)
• 150g granulated sugar (adjust if you want it sweeter)
• 400ml unsweetened coconut milk
• A pinch of salt
• 8g agar agar powder
• 120ml water (to dissolve the agar agar)
• Optional: 1 tsp vanilla extract

How to Make this

1. Drain the soaked mung beans and give them a quick rinse before putting them in a pot with 1 liter of water; bring it to a boil over medium-high heat.

2. Once boiling, turn the heat down and let the beans simmer for about 30 minutes or until they become soft enough to mash slightly.

3. While the beans are cooking, mix the agar agar powder with 120ml of water in another small pan; stir well and bring it to a boil, letting it simmer until the mixture is completely dissolved.

4. Once the beans are soft, mash them lightly with a fork or whisk so some parts remain chunky while others blend in a bit.

5. Stir in the granulated sugar, coconut milk, and a pinch of salt into the bean mixture; if you want to use vanilla extract, add it now too.

6. Slowly pour the hot agar mixture into the bean mixture, stirring constantly so everything mixes together evenly.

7. Keep cooking the combined ingredients on low heat for another 5 to 7 minutes, stirring all the time until it thickens a little.

8. Remove the pot from the heat and let it sit for a few minutes so it cools down; stirring occasionally can help stop a skin from forming on top.

9. Transfer the pudding into a serving bowl or container and then pop it in the fridge for at least 2 hours to let everything set.

10. Once properly chilled and firm, serve your homemade Che Hoa Cau cold and enjoy every spoonful.

Equipment Needed

1. A large pot (with lid if you have one) for cooking the mung beans in water
2. A colander or sieve to drain and rinse the soaked mung beans
3. A measuring cup and spoons for the water, sugar, coconut milk, and agar agar powder
4. A small pan for mixing and boiling the agar agar with water
5. A fork or whisk to mash the soft mung beans lightly
6. A stirring spoon (or wooden spoon) to mix the ingredients while cooking
7. A serving bowl or container to transfer the pudding once it’s cooled
8. A refrigerator for chilling and setting the pudding for at least 2 hours
9. A stove to heat the pot and the small pan

FAQ

• Q: Can I adjust the sweetness in this recipe?
  
  A: Yeah, definitely. If you like it sweeter or less sweet, adjust the sugar amount to your taste. It’s pretty flexible!
• Q: How do I know when the mung beans are cooked enough?
  
  A: The beans should be soft but not mushy. When they easily split apart with a fork, they’re done!
• Q: What is the role of agar agar in this recipe?
  
  A: Agar agar helps the pudding to firm up a bit. Dissolving it properly in the water before adding to the mixture is key.
• Q: Can I use any other type of milk instead of coconut milk?
  
  A: You can try, but the coconut milk gives it that unique flavor. Other milks may change the final taste and texture.
• Q: How should I store any leftovers?
  
  A: Keep the pudding covered in an airtight container in the fridge. It should be good for about 2-3 days.

Vietnamese Mung Bean Pudding Che Hoa Cau Recipe Substitutions and Variations

• If you cant get split mung beans, you can try using split yellow peas instead; they have a similar texture but might cook a bit differently.
• You can swap granulated sugar with brown sugar or coconut sugar if you want a deeper flavour while still keep it sweet.
• If unsweetened coconut milk is hard to find, try almond milk or cashew milk and add a touch of coconut extract to keep that tropical kick.
• Instead of agar agar powder, you can use gelatin powder; just remember to use about three times the amount and adjust your cooking method since it behaves a bit differently.
• Not a fan of vanilla extract? A splash of almond extract can bring a subtly nutty note to the pudding.

Pro Tips

1. When you’re cooking the mung beans, try not to overcook them too much. You want some chunks left in there so the pudding has a cooler texture rather than been fully pureed every time
2. Always stir the agar agar mixture constantly when dissolving it in water. If you don’t, lumps can form and then they ruin the smoothness of the final dish
3. Make sure to mix in the coconut milk, sugar, and salt slowly with the mashed beans. This way the flavors meld together nicely and you don’t end up with spots that are too sugary or too salty
4. Once you remove the pudding from the heat, stir it every now and then while it cools. This helps to stop a skin from forming, so your dessert stays smooth and creamy when you chill it in the fridge