Chè Bà Ba Instant Pot (Vietnamese Dessert Soup with Coconut Milk)
Author: Katie Le | Katie’s Test Kitchen
- (can use 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 to prevent root vegetables from turning brown),
- 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 cream/milk, 13.5 fl oz
- 1 – 2 cups of milk (I used 2%)
- 3 cups of water
- 2/3 cup to 3/4 cup of sugar (depending on your sweet preference)
- 1 packet of vanilla sugar OR 1/2 tsp of vanilla extract
- 2 Pandan leaves (washed, tied into a knot) – OPTIONAL
- Add tapioca strips into inner pot along with 3 cup of water. Make sure the strips are submerged. Select Manual/Pressure Cook, High Pressure, 3 minutes. Quick Release
- Once the cook time is up, Quick Release (QR) by slowly and gently move valve to Venting. Open lid and add cubed vegetables, seaweed strips, mung beans, sugar, vanilla sugar/or vanilla extract, and Pandan leaves if you are using. Give the pot a good stir and close lid. Select Manual/Pressure Cook, High Pressure, 5 minutes. 5 minutes NPR then Quick Release (QR).
- Open lid and add 1 can of coconut cream/milk and 1 cup of milk (can add another cup if you want more liquid). Turn on Saute mode and bring to a gentle boil. Adjust the sweetness level to your taste by adding more sugar. Remove Pandan leaves if used, turn off “Keep Warm”, remove from IP and serve!