Mung Bean Pudding (Vietnamese Che Kho)

"My mom doesn't make this dish unless it's Lunar New Year. But we can buy it in corner stores in Hanoi all year round. Prep time doesn't include overnight soaking."
 
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Ready In:
2hrs 45mins
Ingredients:
4
Serves:
24
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ingredients

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directions

  • Soak mung bean overnight, pick out all bad beans.
  • Remove shell/skin of the rest, let dry.
  • Dry toast sesame in a hot shallow pan.
  • Let cool.
  • Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
  • Strain off water and process them into paste (using mortar, food processor).
  • Add sugar, mix thoroughly and leave for 1 hour.
  • Pour mixture into a large surface pan or pot and cook over low heat, stir constantly until it becomes a thick paste (thicker than mashed potatoes).
  • Mix in vanilla.
  • Spoon the pudding onto 6 small plates, press them down firmly.
  • Sprinkle sesame seeds on top.
  • Best served with green tea.

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RECIPE SUBMITTED BY

I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much. I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
 
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