Chè Đỗ Đen - Vietnamese Black Bean Dessert

Ingredients

• Black beans (1 cup, dry)
• Water (4 cups, for cooking beans)
• Rock sugar (1/2 cup)
• Palm sugar (1/4 cup)
• Salt (1/4 teaspoon)
• Coconut milk (2 cups)
• Tapioca pearls (1 cup)
• Roasted sesame seeds (2 tablespoons, for garnish)

Instructions

1. Rinse the black beans thoroughly under running water and soak them overnight in a large bowl. This will reduce the cooking time and make the beans easier to digest.
2. The next day, drain the soaked beans and transfer them to a large pot. Add 4 cups of water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let the beans simmer for about 45 minutes, or until they become soft and tender.
3. While the beans are simmering, prepare the tapioca pearls. In a separate pot, cook them according to the package instructions. Once cooked, drain the pearls and set them aside. They should be translucent and have a chewy texture.
4. When the beans are ready, add the rock sugar, palm sugar, and salt to the pot. Stir these ingredients into the bean mixture until the sugars dissolve completely.
5. Next, pour the coconut milk into the pot. Allow the mixture to simmer for an additional 10 minutes, stirring occasionally to prevent the coconut milk from scorching.
6. To serve this delightful dessert, spoon the cooked tapioca pearls into individual serving bowls. Ladle the warm black bean soup over the pearls, ensuring each bowl gets a good mix of beans and the creamy coconut broth.
7. For a final touch, sprinkle each bowl with a generous pinch of roasted sesame seeds. This adds a delightful crunch and a beautiful visual contrast to the dessert.
8. Enjoy your Chè Đỗ Đen warm right out of the pot, or let it chill in the refrigerator for a couple of hours for a refreshing treat. Remember, this versatile dessert is perfect for any season and any reason!