Vietnamese Che

Ingredients

• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Gather ingredients: mung beans, tapioca pearls, coconut milk, pandan leaves.

2. 2

   Soak mung beans overnight. Steam or boil until fully cooked but not mushy.

3. 3

   Cook tapioca pearls in boiling water until translucent. Drain and rinse.

4. 4

   Make coconut sauce: simmer coconut milk with sugar and pinch of salt.

5. 5

   Assemble in glasses: layer tapioca, mung beans, then pour coconut sauce on top.

6. 6

   Serve chilled or at room temperature. Best fresh the same day.

   💡 The contrast between chewy tapioca and smooth mung bean is key.