Chè Thập Cẩm (Vietnamese Mixed Sweet Dessert Soup)

Ingredients

• Water (8 cups)
• Pandan leaves (3-4 leaves, tied in a knot)
• Sugar (3/4 cup (adjust to taste))
• Coconut milk (2 cups)
• Agar agar jelly (1/2 cup (cut into small cubes))
• Tapioca pearls (1/2 cup)
• Lotus seeds (1/2 cup (dried or canned, rinsed if canned))
• Red beans (1/2 cup (cooked, or canned and drained))
• Black-eyed peas (1/2 cup (cooked, or canned and drained))
• Mung beans (1/2 cup (cooked, or canned and drained))

Instructions

1. Rinse the mung beans, black-eyed peas, and red beans under cold water. Soak them in water overnight to soften.
2. In a large pot, combine the soaked beans, lotus seeds, pandan leaves, and 8 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until all the beans are tender, approximately 30 minutes.
3. While the beans are cooking, prepare the tapioca pearls according to package instructions. Once cooked, drain and set aside.
4. In another pot, bring 2 cups of water to a boil. Add the agar agar jelly cubes and cook until completely dissolved, then remove from heat and allow to cool. Once set, cut the jelly into small cubes.
5. Once the beans are tender, remove the pandan leaves and stir in the sugar. Continue to stir until the sugar is fully dissolved in the mixture.
6. To serve, divide the cooked beans, lotus seeds, tapioca pearls, and agar agar jelly cubes into individual serving bowls.
7. Generously pour the creamy coconut milk over the ingredients in each bowl, adding a touch of richness.
8. Chè Thập Cẩm can be served warm or chilled, depending on your preference. Enjoy this delightful dessert as a refreshing treat!