Chè Bà Ba Instant Pot (Vietnamese Dessert Soup with Coconut Milk)

  • Servings: 4 or more
  • Difficulty: easy
  • Print

Author: Katie Le | Katie’s Test Kitchen

Ingredients

    (perfect for 3-quart)
  • About 1 lb of yam, cassava/yuca, sweet potato, taro – can be a combination or just 1 kind!(removed skin, cut into small cubes, soaked in salt water for 5 minutes),
  • 1/3 cup of shredded tapioca strips (washed well)
  • 1/2 to 1 cup of seaweed strips/dried sliced kelp (washed multiple times, soaked in warm water for 5 minutes, rinsed well)
  • 1/2 cup of peeled split mung beans (washed and rinsed multiple times until liquid runs clear)
  • 1 can of coconut milk, 13.5 fl oz
  • 2 cups of milk (I used 2%)
  • 2 cups of water
  • 1/2 cup to 3/4 cup of sugar (depending on your sweet preference)
  • 1 bag of vanilla sugar OR 1/2 tsp of vanilla extract
  • 2 pandan leaves (washed, tied into a knot) – OPTIONAL


Directions

  1. Add tapioca strips into inner pot along with 2 cup of water.  Make sure the strips are submerged.  Select Manual/Pressure Cook, High Pressure, 3 minutes.  Quick Release
  2. Once the cook time is up, quick release.  Open lid and add cubed vegetables, seaweed strips, mung beans, coconut milk, sugar, vanilla sugar/or vanilla extract, and pandan leaves if used.  Give the pot a good stir and close lid.  Select Manual/Pressure Cook, High Pressure, 5 minutes.  Quick Release.  ***Please note to be extremely careful when QR with the 3-quart as mixture is close to the valve.  Slowly and gently move valve to Venting to prevent spillage.
  3. Open lid and add 1 to 2 cups of milk depending on how thick you want your dessert to be.  I added 2 cups.  Adjust the sweetness level to your taste by adding more sugar.  Turn off “Keep Warm” and serve immediately.

 

Happy Cooking!

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