4 easy Vietnamese dessert recipes you must know

Easy Vietnamese desserts


glass jelly vietnamese dessert

Glass Jelly or thach den


In Vietnamese cuisine we have several types of chè , this article going to share with you some very simple dessert recipes including black bean, lotus, glass jelly and tapioca pearl.

Chè đỗ đen

simple black bean dessert


Nothing is better than a bowl of black bean fragrant with fresh jasmine flowers while sitting under the hot summer star-night with family, enjoy conversation and contemplate life.
1 cup black bean
1 cup brown sugar
3-4 cup water
1/4-3/8 cup tapioca flour, mix with 1/4 cup cold water, to thicken(optional)
1 tsp. soda carbonate to speed up(optional)
Vanilla extra (optional)
Coconut milk to serve(optional)

Black bean dessert with coconut milk

Black bean dessert with coconut milk
Photo: huyenchi11


  1. Make che: Wash black beans and remove floating one, transfer to a medium pot, cover with water and bring to rolling boil; Add soda carbonate, reduce heat to low and simmer for 1-1:30 hours. Add sugar and stir till dissolves then turn off the heat and leave for at least 15 minutes to sweeten the beans.
  2. Thicken the dish (optional): bring the pot to boil, add tapioca mixture and stir to thicken.


  • Sever hot or cold
  • Serve with or without ice cubes
  • Sever with or without coconut milk
  • Sever with or without lotus seed, other types of bean che or tapioca pearls


  • Choose seasonal beans: it tastes much better, cooks quicker and we can avoid using soda carbonate
  • Use coconut juice instead of water giving a fresh taste: Cook with 2 cups of water then add coconut juice afterwards.

Interesting facts
In Vietnam, traditionally we do not thicken it, do not use soda carbonate or coconut milk. We choose the best seasonal beans, cook it and serve as snack in the afternoon or in a hot summer night. We want it to be light and delicate. Nothing is better than a bowl of black bean fragrant with fresh jasmine flowers while having time with family under the star-night, enjoy conversation and contemplate night.

Chè hạt sen

simple lotus seeds che

simple lotus seeds che
Photo: huyenchi11


Similar to black bean che but we tent to cook with less water and never thicken it, leave space for coconut juice in the end.
Option 1: In a serving bowl or glass, add cold coconut juice to 1/2-2/3 its heigh, then add lotus seeds and coconut pulps. Add grass jelly or/and tapioca pearl (optional).
Option 2: Add to other che

Thạch đen


Vietnamese grass jelly in cubes


A very soothing dish, You could buy ready made product or buy the grass jelly powder from the market and follow the instructions on the label.

Before serving, cut into small cubes of a dice size or into thin strings, add to the serving bowl/glass.

  • Serve on its own with sweetened coconut juice and ice.
  • Serve with or without tapioca pearls.
  • Serve with most che to add smooth texture.

Tapioca pearl from scratch

You can buy the instant package from Asian market then following the instruction or make tapioca pearl from scratch with flour and water:
MAKE 70 balls, serve 4-6
1/2 cup tapioca flour
1/6 cup boiling water

Mix flour and water into a consistent dough then roll to balls. Bring a pot of water to rolling boil then add balls and cook till transparent. Transfer to cold water to stop them sticking together and to keep their forms. Serve with che or bubble tea.
Must use boiling water in the recipes because cold water will dissolve the flour.

About huyenchi11

Huyen Chi was born in a foodie family and trained to cook at 6 year old. At 8 year old, she started to manage her family kitchen: planning meal, purchasing ingredients and cooking. She learnt first from mum but much more from grand-dad, the head-chef of the the family, an army nurse who travelled from place to place, tasted local food and cooked it. http://huyenchi11.com/about/

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