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Mekong Delta Che Ba Ba
Rate this recipeThis 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
10
Time
45 minutes
Servings
4
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
Grated coconut
200 g
Peanuts
100 g
Pandan leaves
5 leaf
Implementation Steps
01
- 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.
- Pour hot water over 2/3 of the grated coconut and squeeze out the thick milk, then squeeze again for the thin milk.
02
- Wash and peel the sweet potatoes, cassava and taro, then cut into cubes.
03
- 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.
- When they're tender, add the tapioca pearls, tapioca noodles, peanuts and pandan leaves and cook together.
04
- 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.
- 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.
05
- The che is ready.
Spoon it into bowls and enjoy.
Good luck!
Spoon it into bowls and enjoy.
Good luck!
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Mekong Delta Che Ba Ba