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Mung bean cooked in clear syrup


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Ch bng cau/hoa cau - Mung bean cooked in clear syrup (Hue and northern style)



  • 1 cup Mung beans, skinless
  • 1 1/2 cup sugar
    3 tablespoons of tapioca flour
  • 4 cups of water
  • 1/2 teaspoon of vanilla


  • Soak the mung beans overnigh, drain well then steam-cook the mung beans and carefully separate them so the grains are not smashed. When they are cooked, remove from the steam and set aside to cool.
  • Cook the sugar, water and stir in tapioca flour in a medium sauce pan over medium heat. Stir constantly to dissolve tapioca flour. When the syrup is clear, add vanilla; carefully fold in the cooked mung beans.  Remove from the heat, serve in individual bowls. The mung beans should float in the syrup. Serve at room temperature.
  • Serves 8-10