Che Luc Tau Xa (Mung Bean Che with Tangerine Peel), No Added Refined Sugar
Sweets and drinksSweet SoupsVietnamabout 4 hours 30 minutes including soaking the beans
Che luc tau xa takes longer to soak than it does to cook. What makes it good is mung beans that melt away, rich coconut water and the light bitterness of tangerine peel.
The hard part is that the beans catch on the bottom of the pot and scorch the moment attention slips. The mung beans need a full 4 hour soak, then 15 minutes in coconut water with constant stirring. The lotus seeds go in only for the last 10 minutes.
This batch weighs about 741g, at roughly 76 calories per 100g.
Method
Wash 20g dried tangerine peel and cut it into fine, bite sized threads.
Soak 50g split mung beans in clean water for about 4 hours until evenly swollen.
Put the soaked mung beans into a pot with 500ml coconut water and cook over medium heat for 15 minutes until tender, stirring steadily so they do not stick to the bottom.
Once the beans are soft, add 25g shelled fresh lotus seeds and cook for another 10 minutes.
Add the tangerine peel, 45g kOBE Monk Fruit Blend and 1g salt, cook for another 3 minutes, and turn off the heat.
Ladle into bowls, spoon 100ml coconut milk over, and scatter a few threads of tangerine peel on top.
Tips
Tangerine peel is the soul of luc tau xa, its gentle bitterness balancing the sweetness and the richness of the coconut.
The finer the peel is shredded the better it eats, since large strips are sharply bitter to chew.
kOBE Monk Fruit Blend leaves a light cooling finish, more noticeable cold than hot.
Stir steadily the whole time the beans cook, since a moment away and they stick and scorch.
Sweeten at the end, as adding it too early keeps the beans from softening.
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.