Mekong Delta Che Ba Ba

Name: Mekong Delta Che Ba Ba
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Vietnamese
Ingredients: Taro 200 g; Sweet potatoes 300 g; Cassava 200 g; Hulled mung beans 100 g; Agar seaweed strands 70 g; Tapioca pearls 70 g; Tapioca noodles 70 g; Coconut flesh 200 g; Peanuts 100 g

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This Mekong Delta che tastes rather different from traditional che. At a glance it looks like the mixed che we often eat, but che ba ba is chewier and less sweet.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

45 minutes

Servings

Level

Medium

Ingredients

Taro 200 g

Sweet potatoes 300 g

Cassava 200 g

Hulled mung beans 100 g

Agar seaweed strands 70 g

Tapioca pearls 70 g

Tapioca noodles 70 g

Coconut flesh 200 g

Peanuts 100 g

Implementation Steps

- Wash the peanuts and seaweed; put the tapioca noodles, tapioca pearls and the rest in separate bowls and soak overnight to soften.
- Pour hot water over 2/3 of the grated coconut and squeeze out the thick milk, then squeeze again for the thin milk.

- Wash and peel the sweet potatoes, cassava and taro, then cut into cubes.

- Cook the mung beans in the thin coconut milk; when it boils, add the 3 kinds of root vegetables and cook together.
- When they're tender, add the tapioca pearls, tapioca noodles, peanuts and pandan leaves and cook together.

- After about 5 minutes, add the seaweed.
- Season with 1/2 tablespoon of salt and sugar, then add the thick coconut milk, stir well and cook for 1 more minute before turning off the heat.

- The che is ready.
Spoon it into bowls and enjoy.
Good luck!

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Mekong Delta Che Ba Ba

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