Che Hat Luu (Sweet Soup with Water Chestnut Pearls), No Added Refined Sugar
Sweets and drinksSweet SoupsVietnamAbout 1 hour 30 minutes, not counting the time to soak the beans
Che hat luu is a glossy, thickened bowl with chewy pearls, soft mung and red beans, and a pour of rich coconut milk. It works hot or straight from the refrigerator. The main risks are pearls that turn soft and a soup that thickens past the point of pleasure.
The pearls boil for 5 to 7 minutes and then go straight under cold water to stop the cooking and keep their bite. The cornstarch has to dissolve in cold water first, then go in slowly with constant stirring.
This batch weighs about 3.4kg, at roughly 46 calories per 100g.
Method
Put 300g prepared water chestnut pearls in a pot with about 2 to 3 liters of water, bring to a boil and cook for 5 to 7 minutes. Lift them out and rinse under cold water to stop the cooking, which keeps them crisp and takes the edge off any bitterness.
Put 150g soaked mung beans and 100g soaked red beans in a pot with 1.5 liters of water. Bring to a boil, lower the heat and simmer until the beans are soft, about 45 to 60 minutes. A pressure cooker does it in 20 to 25 minutes. Lift out the beans and set them aside, keeping the cooking liquid.
Pour about 1 liter of the reserved liquid into a pot, bring it to a boil, add the pearls and cook over medium heat for 5 to 7 minutes so they soak up the liquid.
Add the cooked mung and red beans, then 180 to 200g kOBE Monk Fruit Blend and 1/4 teaspoon salt, and stir until fully dissolved. Bring to a soft boil, then lower to medium heat.
Dissolve 15g cornstarch in about 30ml cold water, pour it slowly into the pot and stir constantly. Bring back to a boil and the soup thickens within 2 to 3 minutes, at which point it looks thick and glossy and the heat can go off.
Add 2 to 3 pandan leaves to the pot for 2 to 3 minutes for their scent. Once the heat is off, pour in 150ml coconut milk and stir well.
Let the soup stand for 10 to 15 minutes so the pearls and beans take up the sweetness, then ladle into bowls and serve hot or chilled.
Tips
About 10g rice flour alongside the cornstarch gives a finer texture and a lighter body.
kOBE Monk Fruit Blend dissolves slowly, so give the pot another stir after 5 minutes before tasting and adjusting.
Rinsing the pearls under cold water right after boiling is what keeps them crisp and clear.
The cornstarch has to dissolve fully in cold water and go in slowly, since all at once it lumps.
Pandan leaf stays in for only 2 to 3 minutes, because longer turns the liquid dark and sharp.
The coconut milk goes in with the heat already off, since boiling it with the soup splits it.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.