I have a massive sweet tooth, and puddings hold a special place in my...tummy - especially those with coconut sauce. Vietnamese Black Bean Pudding or Che do den dac, is no exception. This delightful dessert is a harmonious blend of soft (but not mushy) black beans, velvety tapioca-thickened pudding, and the earthy sweetness of brown sugar. Its signature fragrance comes from a splash of banana extract, while creamy coconut sauce and crunchy coconut chips elevate the dish to another level.
In just one small bowl, you'll find an enticing combination of flavours and textures that's both comforting and refreshing. Best of all, this dish is straightforward to make! Follow my simple step-by-step guide for a family treat that's sure to impress.
Black beans are the star of the dish. They're widely available in supermarkets and grocery shops in the UK. While the size of the beans doesn't matter much, soaking them in cold water for a few hours before cooking is essential to ensure they become soft and tender later.
Yes, we're making a pudding, but just a pinch of salt works magic here, enhancing the overall sweetness and beautifully balancing the flavours.
Brown sugar isn't just for sweetness - it lends a unique, earthy depth to the pudding. If you only have caster sugar on hand, that will work too, but I highly recommend brown sugar for this dish.
Banana extract is a must-have ingredient for many Vietnamese desserts, especially che. Its fragrance is strong, so only a tiny splash is needed. You can find banana extract at Asian shops or easily order it on Amazon.
The coconut milk creates a luscious sauce, while the coconut chips provide a delightful crunch, taking this pudding to the next level.
Start by placing the soaked black beans in a large pot and covering them generously with water, ensuring the water level is well above the beans. Add a pinch of salt to enhance the flavour, then bring the pot to a boil. Once it reaches a boil, reduce the heat to the lowest setting and let the beans simmer gently for about an hour. Stir occasionally to prevent the beans from sticking to the bottom of the pot. The beans should become soft but not mushy, maintaining their shape and texture.
Once the black beans are tender, add the brown sugar to the pot and stir well. Bring the mixture back to a boil, ensuring the sugar dissolves completely. In a small bowl, combine three tablespoons of tapioca flour with a splash of water, stirring until the flour fomrs a smooth slurry. Gradually pour this slurry into the black been mixture, stirring continuously to prevent lumps.
Keep stirring until the pudding thickens to a velvety, glossy texture. Allow it to simmer for another minute or two before removing it from the heat.
In a small saucepan, combine the coconut milk, one tablespoon of caster sugar, and a pinch of salt. Heat the mixture over low to medium heat, stirring constantly to avoid sticking or curdling. To thicken the sauce, mix one teaspoon of tapioca flour with a splash of water to form a slurry, then add it to the coconut milk. Stir well and bring the mixture to a gentle boil. Once the sauce has thickened, remove it from the heat and set aside.
To serve, ladle the warm black bean pudding into individual bowls. Generously drizzle the thickened coconut sauce over the top. Finish with a sprinkle of crunchy coconut chips to provide texture and a nutty flavour.
This pudding can be enjoyed warm as a comoforting dessert in the winter or chilled for a refreshing summer treat.
Be sure to check out my toher pudding recipes freaturing coconut sauce:
A comforting Vietnamese dessert made with tender black beans, velvety tapioca, and fragrant banana extract, topped with creamy coconut sauce and crunchy coconut chips. Perfect warm or chilled!
