Easy Vegan Vietnamese Sweet Soup Dessert Recipe
Dive into this delightful vegan vietnamese sweet soup dessert recipe! Chè Bà Gò is creamy, fragrant, and perfect for warm days. Check it out!
Ingredients
- 1 cup mung beans (200g)
- 1/2 cup small tapioca pearls (90g)
- 1 ½ cups coconut milk (360ml)
- 3-4 cups water (720-960ml), as needed for cooking
- 3-4 tablespoons maple syrup or sugar (45-60g), to taste
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Fresh mint leaves or toasted coconut flakes (optional)
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