Che Dau Ngu (Hue Lima Bean Sweet Soup), Sweetened with Monk Fruit

Method

1. Peel the outer skins from 300g fresh lima beans, soak them in water for about 5 minutes, then remove the thin inner skins. Steam the beans over simmering water for a few minutes until soft.
2. Remove the green germ from 200g lotus seeds, soak them in lightly salted water for 2 minutes, then drain. Put them in a pot with just enough water to cover and cook until tender.
3. Wash 1 bunch of pandan leaf. Soak 200g grated coconut in a little warm water, work it firmly with the hands, then wrap it in thin cloth and squeeze out the liquid. The first pressing is the thick coconut cream, so set it aside. Add more warm water and press again for the thinner coconut milk.
4. Put the thick coconut cream in a pan with a little salt and a little kOBE Monk Fruit Blend, set it over the heat, stir until it comes to a boil, then turn off the heat.
5. When the lotus seeds are just tender, add the pandan leaf, then about a minute later add the steamed lima beans and 135g kOBE Monk Fruit Blend. Lower the heat so the beans and lotus seeds take up the sweetness.
6. Pour in the thin coconut milk and bring to a boil, add 1 vial of vanilla and 1 vial of banana essence, cook for another 10 minutes and turn off the heat.
7. Ladle into cups, add shaved ice for a cold serving, and spoon the thick coconut cream over the top.

Tips

• Fresh lima beans instead of dried ones cut the cooking time sharply and taste nuttier.
• Steaming rather than boiling keeps the beans whole and the soup clear.
• kOBE Monk Fruit Blend dissolves slowly, so add it while the pot is at a gentle simmer, stir well and taste again after 5 minutes.
• Bruising the pandan leaf before it goes in releases its scent faster, and it comes out as soon as the liquid is fragrant.
• The thick coconut cream only needs heating to the first small bubbles, since a hard boil splits it and costs it its silkiness.