Vegan Vietnamese Sweet Soup Dessert Recipe
Vietnamese sweet soups, known as chè, are delightful desserts that can be easily adapted to be vegan. Here’s a recipe for Chè Bắp (Sweet Corn Pudding) and Chè Chuối (Banana Sweet Soup), both of which are naturally vegan and delicious.
Chè Bắp (Sweet Corn Pudding)
Ingredients
- For the pudding:
- 1 corn on the cob (or 1 cup of corn kernels)
- 2-3 pandan leaves, knotted (optional)
- 3 1/3 cups water (plus 2 tablespoons for the starch slurry)
- 2 tablespoons kudzu root starch or tapioca starch
- 2 tablespoons rock sugar or granulated sugar (to taste)
- For the coconut sauce:
- 1 cup coconut milk
- 1.5 teaspoons rock sugar (to taste)
- 1 teaspoon cornstarch or tapioca starch
- 1 teaspoon water
Instructions
Prepare the Corn:
- If using whole corn, cut the kernels off the cob. If using frozen or canned corn, measure out one cup.
Cook the Pudding:
- In a pot, combine the corn, pandan leaves, and water. Bring to a simmer.
- Add the starch mixed with a bit of water to thicken. Stir well and simmer for about 10-15 minutes until it reaches a creamy consistency.
Make the Coconut Sauce:
- In a small saucepan, combine coconut milk and sugar. Heat until warm but do not boil.
- Mix cornstarch with water to create a slurry, then add it to the coconut milk while stirring until it thickens slightly.
Serve:
- Spoon the corn pudding into bowls and drizzle with coconut sauce. Enjoy warm or chilled.
Chè Chuối (Banana Sweet Soup)
Ingredients
- For the soup:
- 2 ripe bananas, sliced
- 1 cup coconut milk
- 1/4 cup tapioca pearls
- 2 tablespoons sugar (adjust to taste)
- Optional toppings:
- Crushed ice
- Shredded coconut
Instructions
Prepare Tapioca Pearls:
- Cook tapioca pearls according to package instructions until translucent. Drain and set aside.
Combine Ingredients:
- In a pot, combine coconut milk and sugar over medium heat until warm.
- Add sliced bananas and cooked tapioca pearls to the pot. Simmer gently for about 5 minutes.
Serve:
- Ladle into bowls and top with crushed ice or shredded coconut if desired.
Tips for Customization
- Feel free to add other ingredients such as mung beans, sweet potatoes, or various fruits to create your own unique version of chè.
- Adjust sweetness by varying the amount of sugar used in both recipes.
Unique Vegan Ingredients for Vietnamese Sweet Soup
When making vegan Vietnamese sweet soups, you can enhance the flavors and textures by incorporating unique ingredients. Here are some suggestions:
- Pandan Leaves: Known for their fragrant aroma, pandan leaves add a distinctive flavor to sweet soups. They can be tied in knots and simmered with the soup for a subtle infusion.
- Kudzu Starch: This natural thickener derived from the kudzu plant can create a silky texture in your sweet soups. It’s a great alternative to cornstarch or tapioca starch.
- Coconut Cream: Using coconut cream instead of coconut milk can make your dessert richer and creamier, enhancing the overall flavor profile.
- Mung Beans: Cooked mung beans can add protein and texture to your sweet soup. They are often used in traditional recipes and pair well with coconut milk.
- Jackfruit: Fresh or canned jackfruit can provide a chewy texture and natural sweetness, making it an excellent addition to various sweet soups.
Making a Creamy Vegan Version of Vietnamese Sweet Soup
To achieve a creamy vegan version of Vietnamese sweet soup, follow these steps:
- Use Full-Fat Coconut Milk: Opt for full-fat coconut milk or coconut cream to create a rich and creamy base for your soup.
- Blend Ingredients: For an ultra-smooth texture, blend some of the cooked ingredients (like bananas or cooked mung beans) with coconut milk before mixing them back into the soup.
- Incorporate Nut Butters: Adding a spoonful of almond or cashew butter can enhance creaminess while providing additional flavor and nutrition.
- Adjust Sweetness with Natural Sweeteners: Use maple syrup or agave nectar instead of refined sugar to maintain creaminess while adding sweetness.
Types of Tapioca Best for Dessert
When selecting tapioca for Vietnamese sweet soups, consider these types:
- Small Tapioca Pearls: These are commonly used in desserts like chè chuối and cook quickly, providing a pleasant texture without overpowering other ingredients.
- Zig-Zag Cut Tapioca Strips: While less common, these visually appealing strips can add an interesting texture to your dessert.
- Tapioca Starch: For thickening purposes, tapioca starch is effective in creating a smooth consistency in sweet soups without clumping.
Using Fruit Syrups in Vietnamese Sweet Soup
You can use various fruit syrups in Vietnamese sweet soups to enhance sweetness and flavor:
- Coconut Syrup: This syrup complements the tropical flavors often found in Vietnamese desserts.
- Mango Syrup: Adding mango syrup can bring a fruity twist, especially when combined with other tropical fruits like bananas or jackfruit.
- Lychee or Rambutan Syrup: These syrups can introduce floral notes that pair well with coconut milk and other ingredients.
However, ensure that the syrup you choose is vegan-friendly and free from animal-derived ingredients.
Popular Variations of Vietnamese Sweet Soup
Vietnamese sweet soups come in many delightful variations. Some popular ones include:
- Chè Thập Cẩm (Mixed Sweet Soup): A colorful mix of various beans, fruits, and jellies served with coconut milk.
- Chè Bà Ba (Three Color Dessert): This dessert features layers of mung bean paste, red beans, and green jelly topped with coconut milk.
- Chè Chuối (Banana Tapioca Pudding): Made with bananas, tapioca pearls, and coconut milk, it’s often enjoyed warm or chilled.
- Chè Bưởi (Pomelo Sweet Soup): This refreshing dessert showcases pomelo’s natural sweetness combined with mung beans and tapioca starch.
These variations highlight the versatility of Vietnamese sweet soups while catering to different tastes and preferences.
