As a seasoned chef and lover of Vietnamese cuisine, I’m thrilled to share my expertise on one of Vietnam’s most beloved and iconic desserts – chè đậu trắng instantpot. This smooth, creamy mung bean pudding is a staple in Vietnamese households and restaurants alike. But traditional recipes require presoaking beans overnight and simmering for over an hour to achieve the perfect velvety texture. That’s why I’m so excited to reveal the instantpot method that cuts cook time in half without compromising taste or texture.
In this article, I’ll walk you through my carefully tested instantpot chè đậu trắng recipe step-by-step, so you can consistently make restaurant-quality pudding at home. You’ll learn insider tips on picking the right beans, balancing flavors, and customizing the dessert to suit your preferences. Whether you’ve never heard of chè đậu trắng before or have been making it the traditional way for years, this article will transform how you make and enjoy this Vietnamese favorite.
What is the Chè đậu trắng instantpot?
Chè đậu trắng instantpot dessert is a delicious and comforting Vietnamese sweet treat. This creamy and smooth pudding pairs perfectly with the nutty flavor of đậu trắng, or white mung beans. What makes this chè Vietnamese dessert truly special is how easy it is to make in an Instant Pot pressure cooker.
What’s Chè đậu trắng instantpot special?
The biggest advantage of using an Instant Pot is that it cooks the beans perfectly and reduces the overall cooking time. Traditional methods of making this dessert involve soaking the beans overnight and then simmering them for over an hour on the stove. With an Instant Pot, you don’t need to presoak the beans at all! The pressurized environment softens the beans rapidly so the entire dessert can be ready in under an hour.
This instantpot chè đậu trắng recipe revolutionizes how this classic dessert is made. By utilizing the speed and convenience of an Instant Pot, you can whip up satisfying portions of this tasty treat with minimal effort. Read on to learn why this instantpot version is so superior.
Why Instant Pot chè đậu trắng Dessert?
Making chè đậu trắng instantpot has numerous benefits that streamline the preparation process. Here are some of the key reasons why using an Instant Pot improves this recipe:
- Saves time – No presoaking or long simmering required. Beans cook perfectly in under an hour.
- Convenient – Simple one-pot cooking. Just throw in ingredients and walk away.
- Consistent results – Instant Pot evenly cooks beans to ideal creamy texture.
- Flavors meld – Pressurized environment infuses dessert with sweet aromatic flavors.
- Easy cleanup – Minimal dishes to wash since cooking and serving is all done in Instant Pot inner pot.
With an Instant Pot, you skip tedious steps and let the appliance do all the work. The pressurized environment guarantees tender beans and a silky smooth texture every time. Making this classic dessert is now fast, easy, and convenient.
Ingredients and Preparation to make Chè đậu trắng instantpot
To make chè đậu trắng instantpot, you will need the following ingredients:
- 1 cup dried split mung beans (đậu trắng)
- 5 cups water
- 1⁄2 cup sugar
- 1⁄4 tsp salt
- Shredded coconut garnish
Preparation
- Rinse the dried mung beans and drain well. Pick out any debris.
- Add mung beans, water, sugar and salt to Instant Pot inner pot.
- Secure the lid and set valve to sealing position.
- Pressure cook on high pressure for 25 minutes.
- Allow pressure to release naturally for 10 minutes.
- Vent any remaining steam by turning valve to venting position.
- Stir dessert well until creamy and smooth.
- Portion into bowls and top with shredded coconut before serving.
The basic steps involve simply combining everything in the pot, pressure cooking, and releasing pressure. So easy!
Tips and Tricks for Chè đậu trắng perfectly
Here are some tips to ensure perfect instantpot chè đậu trắng every time:
- Choose quality mung beans – Select bright white, unbroken beans for best results. Avoid old beans.
- Adjust sugar – The amount of sugar can be reduced or swapped for honey/maple syrup to taste.
- Try coconut milk – For a richer dessert, replace the water with an equal amount of coconut milk.
- Flavor ideas – Stir in extracts like vanilla, almond or pandan. Or top with fresh fruit.
- Thicken it up – For a thicker pudding, blend 1-2 tbsp cornstarch with water and stir into cooked dessert.
Don’t be afraid to experiment with variations! The basic method remains the same but the flavors can be endlessly tweaked.
Question Generation
Here are some questions about making chè đậu trắng instantpot that readers may have:
- Can I make this recipe vegan?
- Yes, it is already dairy free. Omitting the shredded coconut garnish makes it completely vegan.
- Can I use a different type of sweetener?
- Yes, you can swap the sugar for maple syrup, honey, or any natural sweetener. Adjust amount to taste.
- How long will the dessert last in the refrigerator?
- It will keep for 3-4 days stored in an airtight container in the fridge.
- Can I make this recipe in a slow cooker instead of an Instant Pot?
- It’s possible but will take 4-6 hours on low heat instead of 25 minutes pressure cooking.
- What kind of mung beans work best?
- Split mung beans with the skins removed work perfectly. Whole mung beans take longer to cook.
- Can I double the recipe?
- Definitely! Just double all the ingredients and make sure your Instant Pot can hold the extra volume.
Ask any questions in the comments below! I’m happy to help troubleshoot.
Conclusion: Chè đậu trắng instantpot
Chè đậu trắng instantpot is so satisfying because it takes a traditionally time-consuming recipe and transforms it into fast and easy comfort food. The magic of the Instant Pot produces superbly creamy beans and infuses the dessert with flavor in a fraction of the usual time.
What makes this recipe special is how simple it is. Just a handful of ingredients thrown into the pot results in a luscious sweet treat. Customize it with different sweeteners, stir-ins and toppings to make it your own.
Whip up this fast and healthy dessert on a busy weeknight to enjoy a taste of traditional Vietnamese food culture. The Instant Pot is a game changer for making chè đậu trắng at home with incredible ease.
How to make Chè đậu trắng instantpot recipe at home?
Notes
- For a smoother texture, you can mash some of the cooked black eyed peas before adding the coconut milk sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to adjust the amount of sugar, salt, and water to your taste preference.
Ingredients
- - Main Ingredients:
- • 1 cup dried black eyed peas (soaked overnight) or 2 cups canned black eyed peas (rinsed)
- • 1 cup glutinous rice, rinsed
- • 1 cup sugar (or adjust to your sweetness preference)
- • 4 cups water
- - Optional Flavorings:
- • 1 tsp vanilla extract
- • 2-3 pandan leaves, knotted
- - Coconut Milk Sauce:
- • 1 can (13.5 oz) coconut milk
- • 1/2 cup water
- • 1/2 teaspoon salt
- • 1 tablespoon sugar (or adjust to your sweetness preference)
- • 1 tablespoon cornstarch or tapioca starch, mixed with 1 tablespoon water
Instructions
- Prepare the Instant Pot: Add the rinsed glutinous rice, black eyed peas (soaked or rinsed and canned), sugar, water, and vanilla extract (if using) to the inner pot of your Instant Pot.
- Optional - Add Pandan Leaves (for flavor): Wash and tie 2-3 pandan leaves into a knot. Add them to the pot with the other ingredients.
- Pressure Cook: Close the lid of your Instant Pot and ensure the pressure valve is set to "Sealing." Select "Manual" and set the cooking time for 12-14 minutes on low pressure.
- Pressure Release: Once the cooking cycle is finished, you have two options for releasing the pressure: Natural Pressure Release (NPR) or Manual Pressure Release (MPR). For Natural Pressure Release (NPR), let the pressure release naturally for 10 minutes before gently turning the pressure valve to "Venting." For Manual Pressure Release (MPR), turn the pressure valve to "Venting" to release the pressure quickly, which takes about 5 minutes. Be very careful with the hot steam during this process.
- Prepare the Coconut Milk Sauce (while the pressure releases): In a separate saucepan, combine the coconut milk, water, salt, sugar, and cornstarch mixture. Heat over medium heat, whisking constantly, until the sauce thickens and becomes translucent (around 10 minutes).
- Combine and Serve: Once the pressure has fully released, open the Instant Pot carefully. Remove the pandan leaves (if used) and discard. Stir in the cooked black eyed pea mixture with the prepared coconut milk sauce.
- Enjoy! Serve Chè Đậu Trắng warm or chilled. You can garnish with toasted mung beans, sliced jackfruit, or other toppings of your choice.
Nutrition Facts
How to make Chè đậu trắng instantpot recipe at home?
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 300-400 | |
| % Daily Value* | ||
| Total Fat 10-15g | 15.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 200-300mg | 8.3% | |
| Total Carbohydrate 40-50g | 13.3% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 10-15g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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