Vietnamese Refreshing Iced Drinkdessert With Seaweed Lotus Longan And Mung Bean Che Sam Bo Luong Recipe

I just whipped up this wild dessert with soaked mung beans, soft seaweed, lotus seeds, and dried longan simmered in coconut milk and rock sugar with a hint of pandan and a pinch of salt, and i gotta say its kinda amazing how this mix of flavors hits with both sweet and salty vibes that feel like a warm hug after a long day.

I love making this Vietnamese iced dessert that blends soaked mung beans and lotus seeds with softened seaweed and dried longan. I think the coconut milk, water, rock sugar and a pinch of salt create a balanced treat while the pandan gives a subtle aroma that truly enhances its natural flavors.

Ingredients

• Mung Beans: Great source of fiber and protein, helps with digestion and gives steady energy.
• Dried Seaweed: Packed with vitamins and minerals, adds a unique healthy twist to the treat.
• Lotus Seeds: Offers a subtle nutty flavor and it’s loaded with antioxidants and fiber.
• Dried Longan: Naturally sweet and provides a burst of fruity energy every bite.
• Rock Sugar: Balances the flavors by adding sweetness, though you might want to use a little less for a healthier dessert.
• Coconut Milk: Creamy, rich, and gives a smooth texture along with a tropical aroma.

Ingredient Quantities

• 150 grams mung beans (soaked in water for at least 4 hours and rinsed)
• 50 grams dried seaweed (soaked until softened and drained)
• 50 grams lotus seeds (soaked overnight then peeled)
• 50 grams dried longan (rinsed and set aside)
• 200 grams rock sugar (or adjust to your taste)
• 400 ml coconut milk
• 4 cups water (for boiling all the ingredients)
• 1 pandan leaf (optional, for aroma)
• A pinch of salt

How to Make this

1. Start by pre-soaking the mung beans, seaweed, lotus seeds and rinsing the longan just like the instructions say so all are ready to go.

2. In a large pot, add 4 cups of water and the 400 ml of coconut milk along with 200 grams of rock sugar. You can toss in the pandan leaf at this stage if you want the extra aroma.

3. Bring the liquid to a simmer over medium heat making sure the rock sugar dissolves completely.

4. Add the soaked mung beans, seaweed, lotus seeds, and dried longan into the pot.

5. Once everything is in, let the mix cook at a low simmer for around 30 minutes or until the mung beans are soft and every ingredient is well cooked.

6. Stir the mixture occasionally so nothing sticks at the bottom of the pot.

7. Toss in a pinch of salt to balance out the sweetness.

8. Remove the pandan leaf once you’ve finished cooking if you used it.

9. Let the dessert cool down at room temperature before you put it in the fridge if you prefer an iced drink.

10. Serve chilled in bowls or glasses; you can garnish with a little extra seaweed or a sprinkle of coconut milk if youre feelin fancy. Enjoy!

Equipment Needed

1. Large pot for simmering all the ingredients
2. Measuring cups to measure 4 cups of water and 400 ml of coconut milk
3. Kitchen scale to weigh the mung beans, dried seaweed, lotus seeds, dried longan and rock sugar
4. Mixing bowls for pre-soaking the mung beans, seaweed, lotus seeds and rinsing the longan
5. Strainer to drain the soaked ingredients after pre-soaking
6. Stirring spoon to stir the mixture so nothing sticks to the bottom
7. Stove for heating the pot over medium to low heat
8. Serving bowls or glasses to serve the dessert
9. Refrigerator for cooling the dessert if you prefer it chilled

FAQ

• Q: How long should i soak the mung beans and lotus seeds?
  A: The mung beans need to soak for at least 4 hours and the lotus seeds should be soaked overnight. Its important to do this to get the proper soft texture.
• Q: Can i substitute coconut milk with another milk?
  A: Yes, you can use almond or soy milk as a substitute, but it might alter the flavor profile a little bit. Experiment and see what works best for you.
• Q: Is rock sugar the only sweetener i can use?
  A: No, you can adjust the recipe by using regular sugar or honey if you prefer a different kind of sweetness. Just remember to adjust the liquid amounts accordingly.
• Q: How do i serve this iced dessert?
  A: Serve it chilled, either over ice or straight from the fridge. It’s a refreshing treat especially on a hot day.
• Q: Can i store leftovers?
  A: Yes, you can store any leftovers in the fridge for a day or two; however, the textures may change slightly after being chilled for too long.

Vietnamese Refreshing Iced Drinkdessert With Seaweed Lotus Longan And Mung Bean Che Sam Bo Luong Recipe Substitutions and Variations

• Mung beans: Try using adzuki beans instead if you cant find mung beans. They have a similar texture and slight nutty flavor
• Dried seaweed: You can substitute with torn up nori sheets which bring a similar salty and umami vibe
• Lotus seeds: If lotus seeds are hard to come by, chopped water chestnuts can work to add that crunchy feel
• Dried longan: Dried red dates serve as a good replacement since they give a comparable natural sweetness
• Rock sugar: Light brown sugar or palm sugar can be used instead, just adjust the amount to suit your taste

Pro Tips

Here’s a version that sounds more like a regular grade 10 student wrote it, with a few pro tips thrown in:

Ingredients:
• 150 grams mung beans (soaked in water for at least 4 hours and rinsed)
• 50 grams dried seaweed (soaked until soft and drained)
• 50 grams lotus seeds (soaked overnight then peeled)
• 50 grams dried longan (rinsed and set aside)
• 200 grams rock sugar (or adjust to your taste)
• 400 ml coconut milk
• 4 cups water (for boiling all the ingredients)
• 1 pandan leaf (optional, for a nice aroma)
• A pinch of salt

Instructions:
1. Soak your mung beans, seaweed, lotus seeds and give the longan a quick rinse as mentioned. Make sure everything is ready to go – having everything prepped will make the process a lot easier.
Pro Tip: Start prepping all your ingredients ahead of time so you dont scramble during cooking.

2. In a big pot, pour in the 4 cups water and the 400 ml of coconut milk along with the 200 grams of rock sugar. If you want that extra aroma, toss the pandan leaf in now.
Pro Tip: If your rock sugar doesnt dissolve quickly at first, turn the heat down a bit and gently stir constantly.

3. Bring the mixture to a simmer on medium heat, making sure the rock sugar has completely dissolved. Once its all mixed well, add your soaked mung beans, seaweed, lotus seeds, and dried longan in.
Pro Tip: Once everything is in, lower the heat to a low simmer so it doesnt boil too rapidly and the ingredients cook evenly.

4. Let everything cook for around 30 minutes or until the mung beans are soft and all the ingredients are cooked through. Make sure to stir the mixture every now and then so nothing sticks to the bottom of the pot. Then toss in a pinch of salt to balance out the sweetness.
Pro Tip: Stirring occasionally not only stops sticking but also helps the flavors meld together really well.

5. Once its all cooked, remove the pandan leaf if you used it. Let the dessert cool down to room temperature. If you prefer it as an iced treat, put it in the fridge until it’s well chilled. Serve in bowls or glasses – and if you wanna get fancy, garnish with a bit more seaweed or a sprinkle of extra coconut milk.

Enjoy your homemade dessert!