Savor Ba Ba Tea in the Crisp Fall Air

Che ba ba is a rustic, delicious and quite famous snack of the Southern region of Vietnam. Especially, in the cold autumn weather, enjoying a bowl of sweet che ba ba, full of the aroma of the countryside in the middle of the charming river is truly enjoyable.

To have delicious, colorful, flavorful bowls of chè bà ba that leave lasting impressions on the hearts of those who enjoy them requires skill, delicacy and a lot of effort from the housewife.

Ingredients to cook chè bà ba include sweet potatoes, taro, cassava, green beans, tapioca starch, pineapple juice, sugar, pandan leaves, coconut milk and coconut water.

The preparation of the ingredients takes a lot of time and meticulousness. Choose sweet potatoes with yellow flesh, soft, starchy, peel off the outer skin, cut into bite-sized rectangular slices. Peel taro, cut into checkerboard shapes. Wash the potatoes thoroughly, drain. Peel fresh cassava, grind into powder, knead the cassava flour with a little water and squeeze dry to remove the pungent taste of the cassava.

Knead tapioca flour with water until the dough is soft, forms a mass, and does not stick to your hands. Roll the tapioca flour into thin pieces and then cut into thin strips, about 2-3 cm long. Shred the coconut, squeeze out the coconut milk and coconut water (second water, third water).

The secret to making delicious chè bà ba is to use warm water to squeeze the coconut water. Only then can all the fat from the coconut be extracted, making the chè more fragrant and fatty.

Sweet potatoes and taro are steamed until just cooked (crispy). If steamed too much, the potatoes will be mushy and crushed when cooked (making the dessert less tasty and aesthetically pleasing). The steamed potatoes are marinated with sugar for about an hour to let the potatoes absorb the sweetness of the sugar.

Knead tapioca flour with pineapple juice, shape into small round balls. Soak mung beans until soft, remove shells.
Boil coconut water, add mung beans and cook until soft, then add sugar. The housewife must be skillful and delicate to avoid making the dessert too sweet or too bland.

Continue to add sweet potatoes, taro, tapioca starch, pandan leaves, and tapioca starch to cook. Simmer to let the sweetness of the sugar permeate each ingredient. When the tapioca starch strands turn clear white and float to the top, the dessert is done. At this point, remove the pandan leaves and add a little salt to make the dessert sweeter.

When eating, just scoop the sweet soup into a bowl, add coconut milk and you will have a fragrant, eye-catching bowl of sweet soup with the yellow color of sweet potatoes, the brown color of taro, the clear white of tapioca starch and the light green of pineapple. All are hidden under the layer of shimmering coconut milk, giving off a seductive aroma, making the dish truly elegant and attractive. The flavor of sweet soup is impeccable.

All the fatty flavors of coconut milk, the sweetness of sugar, the richness and crumbliness of potatoes and mung beans, the chewiness of tapioca starch and cassava flour, the aroma of pineapple juice and fragrant pandan leaves blend together to satisfy even the most fastidious people when enjoying this rustic delicacy.

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