Che Dau Xanh Hat Sen (Mung Bean and Lotus Seed Sweet Soup), No Added Refined Sugar

Method

1. Rinse the whole mung beans several times to wash off the dust, then soak them for 1 to 2 hours so they swell slightly, which shortens the cooking and keeps them whole.
2. If using fresh lotus seeds, remove the green germ so they are not bitter and rinse them gently under running water. If using dried seeds, soak them in warm water for at least 2 hours so they soften evenly.
3. Wash the pandan leaves and tie them into a small bundle so they are easy to lift out at the end.
4. Bring the water to a boil and cook the lotus seeds first for about 15 to 20 minutes, until soft but not falling apart.
5. Add the soaked mung beans and cook over low heat so they cook through while keeping their shape.
6. Once both the beans and the seeds are soft, add the pandan bundle and cook 5 minutes more for the aroma.
7. Add the kOBE Monk Fruit Blend and stir gently until it dissolves, avoiding hard stirring that would break the beans.
8. For a thicker pot, dissolve the tapioca starch in water and add it slowly, stirring gently until the che is as thick as you want it.
9. Turn off the heat and add a pinch of salt to round out the sweetness. Ladle into bowls, add a little coconut milk, and add ice if you want it cold.

Tips

• Cooking the lotus seeds first and adding the mung beans after brings both to softness without breaking either.
• Stir gently while adding the kOBE Monk Fruit Blend so the beans and the seeds keep their shape.
• Soak the beans 1 to 2 hours and dried lotus seeds at least 2 hours so both soften quickly.
• Fresh lotus seeds need the green germ removed or they turn bitter.
• Tie the pandan into a small bundle so it lifts out easily when the che is done.
• Mix the tapioca starch with cold water and pour it in a little at a time, letting the che thicken gradually.