Black bean sweet soup with tapioca and sweet potato pearls

I was given a package of basil seeds by my friend 2 weeks ago, and I immediately thought of the refreshing black bean sweet soup with basil seeds. I still have some tapioca starch left in my pantry, so I decided to make two more treats that are now all the rave in Vietnam: tapioca pearls and sweet potato pearls. Come to think of it, I am quite obsessed with tapioca pearls, so it’s a bit weird that I haven’t written a proper post on how to make them, better late than never I guess tongue

Black bean sweet soup

Making black bean sweet soup, tapioca pearls, and sweet potato pearls is not difficult at all. The only thing is that it takes a bit of time to make the black bean sweet soup, since you have to soak the beans before cooking, and you have to hand-roll the tapioca pearls. I usually take advantage of the soaking time to make tapioca dough, then put on a movie and roll the pearls while watching, killing two birds with one stone wink Home-made tapioca pearls is better than store-bought in many ways: it’s much bigger and much more satisfying to chew on, you can make as much or as little as you want, in any flavours you’d like to, and you are sure about what goes in the pearls.

Công thức tiếng Việt: Chè đậu đen trân châu khoai dẻo

* Ingredients:

A. Black bean sweet soup with basil seeds

timer_318-10184Preparation time: 5 minutes

Sans titre Waiting time: 2 hours

_318-698 Cooking time: 50 minutes – 1 hour

 Servings: 4 people

  • 100g black beans
  • Water to soak the beans
  • Water to cook the beans
  • A pinch of baking soda (optional)
  • 1 teaspoon basil seeds

B. Tapioca pearls

timer_318-10184 Preparation time: 30 minutes

_318-698 Cooking time: 10 minutes

 Servings: 4-6 people

  • 100g tapioca starch
  • 20g rice flour
  • 15g cocoa powder
  • Boiling water

C. Sweet potato pearls

timer_318-10184 Preparation time: 30 minutes

_318-698 Cooking time: 10 minutes

 Servings: 4 people

  • 100g sweet potatoes/yams
  • 40g tapioca starch
  • 20g glutinous rice flour

* Directions:

A. Black bean sweet soup with basil seeds

1. Rinse the black beans, soak in water for 2 hours. Discard this water and rinse the black beans one more time.

ingredients1100g black beans; water to soak the beans

Black bean sweet soup

2. Put the beans in a saucepan with some water and a pinch of baking soda (this is optional, but the baking soda will help the beans soften faster). Bring to a boil on high heat, then reduce to medium fire, loosely cover the saucepan and simmer for 20-30 minutes until the beans if soften.

ingredients1Water to cook the beans; a pinch of baking soda

luck I like to have a lot of water in my sweet soup so I usually put 3-4 times more water than beans. You can adjust to your preference, just don’t put too little since some water will vaporise during the cooking process.

3. Strain the water to a bowl and set aside. Soak the beans with sugar for 20 minutes, stir from times to times, this will help the beans absorbing the sugar better. Put the beans back on the stove, set on medium heat, simmer for 10 minutes, and stir often. Add the bean water, bring to a soft boil, taste and adjust the sugar, then pour into a bowl and chill in the fridge.

ingredients150g sugar

Black bean sweet soup

4. Soak the basil seeds in warm water until they bloom and form a gelatinous layer around each of the seeds. Discard the water and set the seeds aside.

ingredients11tsp basil seeds

B. Tapioca pearls

Black bean sweet soup

1. Mix the tapioca starch, rice flour, cocoa powder and sugar. Bring some water to a boil (don’t use cold water since it will make the dough mushy) and slowly incorporate into the flour, use a spoon to stir the so it cools down a bit, then knead with your hands until it becomes a smooth dough.

ingredients1100g tapioca starch; 20g rice flour; 15g cocoa powder; Boiling water

luck You can replace the cocoa powder with matcha powder, or use hot juice to make fruit-flavoured tapioca pearls, you can also use extracts to flavour the tapioca pearls.

luck I didn’t put a fixed amount of water because different brands of flour will have different levels of absorption, so it’s best to incorporate the water bit by bit and adjust, if the dough is too dry then add more water, if it’s too soft add more tapioca starch.

2. Use a piece of cling film to cover the dough (or put it in a zip lock bag like me), take out small portions and roll them into small round balls, continue until the end of the dough. Remember to use cling film t cover both the dough and the small balls.

Black bean sweet soup

3. Bring a pan of water to a rolling boil, when it boils reduce to medium high heat, add the tapioca pearls and use a spoon to stir them around once to prevent them from sticking to the bottom of the pan. Simmer until the pearls floats, let them simmer for a further 3-4 minutes. Strain the tapioca pearls and soak them into a bowl of warm water for 5-7 minutes, then transfer them all to a bowl of room temperature water. This will helps keeps the pearls soft and chewy when adding to the cold sweet soup.

Black bean sweet soup

C. Sweet potato pearls

Black bean sweet soup

1. Wash the potatoes, steam until soft. Peel and weight out 100g of potato.

ingredients1100g sweet potatoes/yams

Black bean sweet soup

2. Use a fork to mash the sweet potato while it’s still hot, mix in the tapioca starch and glutinous rice flour with the potato until it forms a smooth dough that only slightly stick to your fingers.

ingredients140g tapioca starch; 20g glutinous rice flour

Black bean sweet soup

luck I kinda feel like the sweet potatoes here has more moisture than the one I usually eat in Vietnam, so this amount of flour works for me, you can make a mixture of 2 tapioca starch : 1 glutinous rice flour and slowly knead it with the dough. I like the pearls to be chewy and a bit soft so I used two types of flour, if you prefer your pearls to be chewier, use only tapioca starch.

3. Form the dough into a long log, cut into 1cm pieces. Put them all in a bowl, coat with a bit of tapioca starch, then cook them like you would with the tapioca pearls.

Black bean sweet soup

Finally all that’s left to do is to serve the black bean sweet soup in a cup with some basil seeds, top with tapioca pearls and sweet potato pearls, mix them all up and devour 😉

Black bean sweet soup

Bon appétit everyone ❤

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One thought on “Black bean sweet soup with tapioca and sweet potato pearls

  1. Pingback: Chè đậu đen trân châu khoai dẻo | Miamivores

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