In-between

Chè Ba Màu (Three-Color Dessert Soup) with Caramelized Ginger & Coconut Foam

Name: Chè Ba Màu (Three-Color Dessert Soup) with Caramelized Ginger & Coconut Foam
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 150g dried adzuki beans, soaked overnight; 100g dried split mung beans, soaked overnight; 60g small black tapioca pearls; 200ml coconut cream (full-fat, canned); 120ml sweetened condensed milk; 400ml coconut milk (from a can); 100ml water; 120g palm sugar, divided; 1 tablespoon rice vinegar; 1 teaspoon vanilla extract; 40g fresh ginger, peeled and julienned; Pinch of sea salt; Ice for chilling; Fresh mint leaves and edible flowers (optional)

Vietnam's beloved tricolor sweet soup gets a refined treatment: emerald mung bean purée, deep-red adzuki reduction, and glossy black tapioca pearls settle into a silken base of coconut cream and condensed milk, finished with a delicate coconut foam and candied ginger threads. Served ice-cold as a palate-cleansing moment between lunch and appetizers.

1710cal 42gprotein 215gcarbs 84gfat 20min prep 50min cook 2serves

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