Young sticky rice and mung bean sweet soup (Che com dau xanh)

Che com dau xanh


Young sticky rice and mung bean sweet soup (Che com dau xanh)


  • 1 ½ cup mung bean
  • 1 cup dried young sticky rice (com)
  • 150g sugar (or to taste)
  • 2 – 2.5 liters cooking water
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • Coconut copra
  • 2 tbsp tapioca powder




Level II




10 minutes




45-60 minutes



Simmer pot, spoon, small bowl

For how many people?


X 10

Preparation steps

  1. Boil mung bean with water 3-5 minute, skim from the pot. Continue to boil mung bean with low heat until it becomes soft (30 minutes)
  2. Add dried young sticky rice and a little bit of salt and sugar. Continue cooking in 10 minutes.
  3. Add sugar to taste.
  4. In a small bowl mix tapioca powder with 1 cup of water. Pour mixing tapioca liquid into the bean and rice soup while another hand stirs the soup in 5 minutes.
  5. Add vanilla and stir in 5 minutes.
  6. Let the soup cool in fridge.
  7. When the soup gets cool, pour coconut milk on the top of soup and then coconut copra.
  8. Serve cold with ice, mixing everything before eating.


Seasons tips: Vietnamese people have different kinds of sweet soups and often taste in summer with ice.

Comments are closed.

With the support of the Youth in Action Programme of the European Union.
This project has been funded with support from the European Commission. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.