Che Ke (Hue Millet Sweet Soup), Sweetened with Monk Fruit

Method

1. Rinse 150g of golden millet several times until the water runs completely clear.
2. Soak the millet for 20 to 30 minutes so the grains swell slightly.
3. Rinse 100g of split mung beans and soak them for 30 minutes to soften.
4. Wash 3 pandan leaves and tie them into a bundle. If using ginger, cut 3 to 4 fine shreds.
5. Put 1.2 to 1.5 liters of water in a heavy bottomed pot, drop in the pandan bundle and bring to a boil.
6. Once it boils, add the soaked mung beans and cook over medium heat, skimming the foam often so the liquid stays clear.
7. When the beans have swelled and softened, add the millet and stir so it does not catch on the bottom. Lower the heat and cook slowly so the millet cooks evenly.
8. After about 15 minutes, once the millet is soft, add 120 to 150g of kOBE Monk Fruit Blend and a quarter teaspoon of salt and stir gently. For more aroma, add the shredded ginger near the end.
9. Cook 5 minutes more until the mixture is smooth and free of lumps. Heat 200ml of coconut milk separately and pour it over at the table.

Tips

• A heavy bottomed pot keeps the che from scorching during the long simmer.
• A scattering of toasted sesame seeds at the table makes the bowl look better.
• Rinse the millet until the water runs clear. Any bran left behind makes the che gritty and sour.
• Stir in one direction and stir steadily from the moment the millet goes in, since it catches very quickly.
• kOBE Monk Fruit Blend dissolves slowly, so add it while the pot is at a gentle simmer, stir 1 minute more and only then taste.
• Heat the coconut milk separately and pour it over at the table, since cooking it in makes the che turn sour faster.