Saturday, September 03, 2005

Chè Môn Đậu

Taro in coconut mung bean

5 oz mung bean, soak in warm water for 2 hours
1 medium taro, cut into bite cubes
1 can coconut cream
5 cup water
2/3 lb rock sugar
1 t sucre vanillé

In a medium pot, add mung bean and water, bring to boil over high heat, reduce heat and cook for 15-20 minutes. Add taro and cook for 15-20 more minutes or until all cooked and soft. Add sugar, vanilla powder, and coconut cream, stir evenly, bring back to boil, turn off heat.

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