Chè Đậu Đen (Sopa vietnamita dulce de judías negras)

Ingredientes

• 1 cup dry black beans (200 g)
• 6 - 11 cup water (for soaking and cooking)
• 3/4 cup light brown sugar (132 g)
• 1/8 tsp kosher salt
• 1/2 cup canned coconut milk
• 1 tablespoon tapioca flour

Preparación

1. 1

   Wash the dry beans and soak them overnight in 2 - 3 cups of water.

2. 2

   Drain the beans and discard the liquid, they should have doubled in size. Add beans to a pressure cooker along with 3 cups of clean water and cook at pressure for 45 mins.

3. 3

   Once the beans are cooked and the pressure is released, drain the bean again, but this time, save the bean juice.

4. 4

   Add the beans back to the pressure cooker and use the “Sauté” mode for this step, or use another pot on the stove top. Add sugar and salt to the beans and cook until the sugar is completely dissolved. Turn off the heat and close the lid, allow the beans to soak in the sugar syrup for 1 - 2 hours.

5. 5

   Add about 2 - 2.5 cup of the saved bean juice back into the pot, and bring to a boil.

6. 6

   If you want to serve right away as a hot dessert, dissolve the tapioca flour in a tablespoon of additional bean juice (or water) and pour it in the pot. Continue stirring until the soup thickens. Spoon about ½ cup of beans into a small bowl and drizzle 1 tablespoon of canned coconut milk on top. Mix and enjoy.

7. 7

   To serve the bean as a cold dessert, you don’t need to add the tapioca flour. Allow the bean to cool completely. Add crushed ice to a serving glass, spoon ½ cup of beans over the ice, add 1 tablespoon of canned coconut milk, and other toppings like grass jelly, almond jelly, or tapioca balls (boba). Mix and enjoy.