How to Make Sweet and Delicious Green Bean Che with Jelly and Pomegranate Seeds

How to make Green Bean Jelly with Water Chestnuts

• 1

  Wash and cook the green beans

  You put the green beans in a basin of clean water, soak for 2 hours. After that, take the green beans out, wash them thoroughly, rinse with cold water again, and let them drain in a basket.

  Add clean water to the pot until it covers the beans, about 3 finger widths higher. Turn on the stove and cook over high heat until boiling for about 3 minutes, then skim off the foam and pour out some water, keeping the water level just above the beans.

  Next, add 1/2 teaspoon of salt, then lower the heat and cover, cooking for an additional 20 minutes until the beans are completely soft.

  

  
• 2

  Beat mung beans with coconut milk

  After cooking the mung beans until soft, use a spoon or ladle to mash the mung beans until they are soft, smooth, and a bit thick.

  Place the mashed mung beans back on the stove over low heat, add 150ml of coconut milk, 3 tablespoons of sugar, and 1/2 teaspoon of salt. Stir well so that the mung beans absorb the sugar and taste for sweetness; then turn off the heat.

  

  
• 3

  Make the jelly pearls

  Peel the taro, wash it clean, and then cut it into small cubes. Next, place the taro cubes into a bowl, add 1/2 teaspoon of red food coloring, and add enough water to just cover the taro. Soak for 20 minutes to let the taro absorb the color.

  Then, drain the taro, add 2 tablespoons of tapioca flour, and stir well to coat the taro evenly with a layer of flour.

  Place a pot on the stove over medium heat, add 500ml of water and bring to a boil, then add the taro along with the soaking water and boil for about 5 minutes until the jelly pearls become translucent and float to the top. At this point, remove them and soak in a bowl of cold water until ready to use.

  

  

  

  
• 4

  Mix and cook the pandan jelly dough

  Wash the pandan leaves thoroughly, then cut them into small pieces and put them into a blender, blend with 500ml of water, then strain to extract the pandan juice into a bowl.

  In the bowl of pandan juice, add 10ml of coconut milk, 1 tablespoon of tapioca flour, 1 tablespoon of rice flour, 6 tablespoons of green bean starch (or corn starch), and use a whisk to mix until the flour dissolves.

  Heat a non-stick pan over medium heat, when the pan is hot, add the pandan dough and stir, wait for it to boil, then turn the heat to low and stir continuously. When you see the dough thickening and becoming transparent, turn off the heat and continue stirring to ensure the dough is evenly colored.

  

  

  

  
• 5

  Make sponge cake

  Put 1 liter of water into a clean basin, add 3 – 4 ice cubes, scoop the dough into a mold or a large-holed sieve, use a ladle to press the dough down into the basin of water, let it soak for 2 – 3 minutes for the cake strands to shape, then take them out to drain.

  Tip: Put ice in the bowl of water so that when the cake strands fall down, they do not stick to each other.

  

  
• 6

  Cook coconut milk and finish

  Place a pot on the stove over medium heat, add 240ml of coconut milk, 2 tablespoons of sugar, and 1/2 teaspoon of salt, and bring to a boil for about 20 seconds, seasoning to taste before turning off the heat.

  Add the bánh lọt, jelly, and mung beans into a glass, pour in the coconut milk, then add ice and enjoy immediately.

  

  
• 7

  Final Product

  So the green bean jelly with tapioca pearls is complete with eye-catching three colors: green, yellow, and red, just as appealing as the bowls sold outside.

  The chewy tapioca pearls combined with the rich coconut milk, crunchy tapioca pearls, and sweet green beans create a harmonious blend that makes you crave it instantly.

  Show off your cooking skills and treat your family; I guarantee everyone will love this dish!