Vietnamese · Dessert
Mung Bean & Pandan Water Ice
A Vietnamese-inspired frozen treat that reimagines the classic mung bean and coconut dessert (che dau xanh) as a light, scraped water ice, built on a cottage-cheese and gram-flour base instead of heavy coconut cream and whole mung beans to keep it well under 250 calories a serving while still tasting rich, nutty and lightly sweet.
$1
15 minsPrep
6 minsCook
186 minsTotal
EasyLevel
Nutrition per serving
134Calories
6.2gProtein
2.1gFat
22.3gCarbs
13.6gSugar
2.8gFiber
283mgSodium
2mgChol
1gSat Fat
207mgPotassium
62mgCalcium
1mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Saigon Lager Beer
local
Vietnamese Iced Tea (Trà Đá)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the chickpea gram flour with 60g of the water in a small saucepan until no lumps remain, then set over low heat and stir constantly for 4-5 minutes until it thickens into a smooth, pale paste resembling cooked mung bean - this mimics the traditional cooked bean base.
2
Remove from heat and stir in the sugar, salt and coconut flour until fully dissolved and the paste loosens slightly.
3
Transfer the warm paste to a blender, add the cottage cheese, coconut milk, vanilla extract and remaining 120g water, and blend on high for 60-90 seconds until completely smooth and pale green-gold.
4
Pass the mixture through a sieve into a shallow tray (about 350ml capacity) to remove any lumps, pressing through with a spatula.
5
Freeze uncovered for 45 minutes, then scrape the surface with a fork every 30 minutes for the next 2 hours to form fine, light ice crystals.
6
Once fully frozen into a granita-like texture with no liquid pockets remaining, fluff once more with a fork and scoop immediately into two chilled glasses.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g water
- 2.1 oz60g coconut milk drinking
- 0.7 oz20g sugar white
- 1.4 oz40g blended smooth cottage cheese lowfat
- 1.1 oz30g cooked into mung-style paste, substituting for split mung beans chickpea gram flour
- 0.2 oz6g coconut flour
- 0 oz1g salt
- 0.1 oz2g vanilla extract
