Tri-Blend Healing Dessert Soup (Chè Đậu Xanh, Táo Đỏ & Nha Đam)

Indulge in the soothing embrace of Tri-Blend Healing Dessert Soup, a nourishing Vietnamese chè crafted with three powerhouse ingredients—mung beans, jujubes (red dates), and aloe vera. This delicately sweet and comforting soup offers a symphony of textures: the creamy softness of mung beans, the chewy sweetness of jujubes, and the refreshing crispness of aloe.

Beyond its delightful taste, this dessert is packed with health benefits. Mung beans are known for their cooling and detoxifying properties, aiding digestion and providing a gentle source of plant-based protein. Jujubes, often called the “fruit of immortality” in traditional medicine, are rich in antioxidants and help promote relaxation. Aloe vera adds a hydrating, skin-loving boost while enhancing the soup’s overall soothing effect.

Sweetened naturally with honey, this warm or chilled dessert is perfect for any season—whether you’re seeking a revitalizing treat on a hot day or a comforting bowl on a cozy evening. A bowl of Tri-Blend Healing Dessert Soup isn’t just a dessert; it’s a nourishing ritual for the body and soul.

Recipe

Yield: 4-6 servings

Prep Time: 4 hours (soaking) + 15 minutes (active prep)

Cook Time: 40 minutes

Ingredients

2 cups (400 g) mung bean, soaked in water for at least 4 hours to overnight
4 cups (1 L) water + 3 cups water (after adding honey water)
Honey water (1/2 cup honey + 1/2 hot water)
Pinch of salt
1 large aloe vera leaf (or 2 small/medium leaves), peeled and diced
1 cup dried jujubes (red dates), soaked for an hour or more & cut in halves or quarters

Instructions

1. Soak mung beans for at least 4 hours to overnight, so they will grow double in size. Drain and rinse them.

2. Add the soaked mung beans into the medium saucepan with 4 cups of water.

3. Turn to high heat to bring to a boil and skim off the foam occasionally.

4. Cook for 20-25 min until the mung beans are really soft. To test it, pick a few and pinch them between your fingers. Be cautious since it’s hot.

5. Add the honey water and salt to the soup; mix well. Simmer for 5 min.

6. Add 3 cups of water and turn back to high heat to bring to a boil. Skim off the foam, if any.

7. Add aloe cubes and jujubes to the soup. Cook for 10 min before turning off the heat.

8. The dessert soup is ready to serve either warm or chilled!

Notes

You are more welcome to add more nutritional ingredients to this recipe for more health benefits such as seaweed, barley, lotus roots, dried longan, goji berries, etc. Make sure to rinse and soak them around the same time as jujubes (1 hr or more).
Rock sugar is often used in this kind of dessert. I chose to use honey as a healthier sugar alternative and it has some nutrients than regular sugar. In this recipe, I used clover honey because it has a mild taste that does not overpower the dessert soup. To incorporate the honey easier since it has a slight thick viscosity, I mixed it with water in 1:1 ratio. I am good with the final taste, but it might be bland for you. If it is bland for you after adding the honey water and simmering, add 1/4 cup honey water at a time until it suits your taste. You’re more welcome to use any sweetener (i.e., sugar, stevia, etc.) of your choice in place of honey.

Variations & Tips:

Sweetener Options: Swap honey with rock sugar, coconut sugar, or maple syrup for different flavor profiles.
Aroma Boost: Add a few pandan leaves on step #7 while simmering for a delicate fragrance.
Cooling Effect: Aloe vera has a natural cooling effect; to reduce bitterness, soak the cubes in salted water for 10 minutes before adding them to the soup.

Storage Tips:

Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy chilled for a refreshing summer treat or warm it up for a cozy, nourishing dessert.