Chè Bưởi is a traditional Vietnamese dessert known for its refreshing, sweet, and slightly bitter flavor from pomelo peel. To prepare a delicious Chè Bưởi, it is important to follow a precise and detailed recipe. Here is a recipe for making this refreshing Vietnamese dessert.

Vietnamese Chè Bưởi Recipe

Ingredients

For the pomelo peel

• 200 g pomelo peel (choose peel that is neither too thick nor too thin)
• 2 tsp salt
• 100 g sugar

For the mung beans

• 200 g peeled mung beans
• 500 ml water

For the coconut milk

• 200 ml coconut milk
• 50 g sugar
• ¼ tsp salt

For the tapioca starch

• 100 g tapioca starch
• 50 ml water

For cooking the chè

• 300 g sugar
• 1.5 l water
• 2 to 3 pandan leaves (optional)
• Crushed ice (for serving, optional)

Preparing Chè Bưởi

1. Prepare the pomelo peel

Wash the pomelo peel thoroughly and remove the green outer layer, keeping only the white part.

Cut the peel into small cubes.

Soak the pomelo peel in diluted salted water and gently squeeze it to remove the bitterness. Rinse several times with clean water until most of the bitterness has disappeared.

2. Candy and cook the pomelo peel

Mix the pomelo peel with 100 g of sugar and leave it to rest for about 1 hour.

Then cook the pomelo peel in a saucepan for 5–7 minutes. Once the peel becomes translucent and tender, remove it and leave it to drain.

3. Prepare the mung beans

Soak the mung beans in water for 2–3 hours to soften them.

Steam the mung beans until tender.

4. Prepare the coconut milk

Combine the coconut milk, sugar, and salt in a saucepan. Heat gently while stirring until the sugar has completely dissolved. Set aside.

5. Mix the tapioca starch

Dissolve the tapioca starch in water and stir until you have a smooth mixture without any lumps.

6. Cook the chè

Bring 1.5 liters of water to a boil with the pandan leaves.

Once the water is boiling, remove the pandan leaves, add the pomelo peel, and stir.

Add the mung beans and sugar, then stir well.

When the mixture comes back to a boil, gradually pour in the tapioca starch mixture while stirring constantly to prevent lumps from forming. Continue cooking until the chè thickens.

7. Serve and enjoy

Pour the chè into bowls and add coconut milk on top.

You can add crushed ice if you prefer to enjoy it cold.

Notes

The process of squeezing and rinsing the pomelo peel is essential for removing its bitterness, allowing the chè to have a fresher and more pleasant flavor.

While cooking the chè, it is important to stir constantly to prevent lumps from forming and to achieve a smooth texture.

The coconut milk should be heated over low heat to prevent it from separating.

Chè Bưởi is not only a delicious dessert but also provides a variety of nutrients thanks to its natural ingredients. The refreshing sweetness and gentle richness of the coconut milk, combined with the crisp texture of the pomelo peel, make it an unforgettable dessert. We hope this recipe will help you prepare a delicious Chè Bưởi for yourself and your family. Good luck!

More About Vietnamese Chè Bưởi

Chè Bưởi is a famous traditional dessert in Vietnamese cuisine, appreciated for its refreshing, sweet, and distinctive flavor. This dessert is appealing not only because of its taste but also because of its careful and refined preparation, which reflects the culinary skill of Vietnamese cooks.

A perfect bowl of Chè Bưởi harmoniously combines the sweetness of sugar, the richness of coconut milk, the tenderness of mung beans, and the crisp texture of pomelo peel. Visually, Chè Bưởi often has the pale yellow color of mung beans, dotted with translucent pieces of pomelo peel and topped with a creamy white layer of coconut milk, creating an attractive and delicious culinary presentation.

The unique character of Chè Bưởi lies in the pomelo peel, the main ingredient of the dessert. The peel is carefully treated to remove its bitterness while retaining its crisp texture and delicate fragrance. Through several stages of soaking, cooking, and rinsing, the pomelo peel becomes translucent and crisp while absorbing the sweetness of the sugar and the texture provided by the tapioca starch, creating a distinctive mouthfeel.

The mung beans in Chè Bưởi are steamed until tender and blend beautifully with the pomelo peel to balance the flavors. They not only add a soft and creamy texture but also contribute nutrients, making the dessert more satisfying.

The sugar syrup is gently sweet without being overpowering and is cooked with pandan leaves, giving it a mild and pleasant aroma. When served, a layer of coconut milk is often poured on top, adding richness and creaminess while enhancing the overall flavor of the chè. The coconut milk also balances the sweetness of the sugar, creating a lighter and more refreshing taste.

Chè Bưởi can be enjoyed either warm or cold, depending on personal preference. When served cold, it becomes wonderfully refreshing and helps cool you down during hot summer days. When enjoyed warm, it provides a comforting feeling that is ideal for cooler weather.

Chè Bưởi is not only a delicious dessert but also carries cultural and traditional values of the Vietnamese people. It often appears during festivals, Tết Nguyên Đán, or simply at gatherings with family and friends. Each bowl of Chè Bưởi is therefore more than just a dessert; it is also part of cherished memories and a connection between generations, linking the past with the present.

In summary, Chè Bưởi is a distinctive dish of Vietnamese cuisine, with a unique flavor, refined preparation, and deep cultural significance. Each bowl of Chè Bưởi is not only a culinary creation but also a symbol of affection, connection, and sharing in everyday life.