Che Ba` Ba (Vietnamese Sweet Dessert Soup)

I get random cravings, such as wheat thins in the middle of the day at work, or brownie and ice cream between breakfast and lunch, etc... These kinds of cravings have willed me into waking up at odd hours to make food, or pleading my officemates (hi Sabrina! hi Steph!) to walk with me in the blazing DC summer heat just to satisfy my cravings.

While grocery shopping yesterday, I saw some good looking yuca and instantly craved for a type of Vietnamese sweet dessert soup called "che Ba` Ba." There are many forms of che Ba` Ba, some include mung beans, peanuts, etc.... I like mine pretty simple, with just yuca, sweet potatoes/ yam, and tapioca. The recipe is below, enjoy!

Ingredients (for 8-10 servings):

• 1 lb of yuca (cut in 1 inch chunks)
• 1 lb lb yam (2 different kinds used here, cut in 1 inch chunks)
• 1/2 bag of tapioca flour (about 3 to 4 oz)
• 2 cans coconut milk
• 10 cups water (less or more as you like)
• sugar (to taste)

Direction:

1. Boil the water. Let it brings to boil and add the coconut milk.

2. Once the water and coconut milk mixture comes to a boil, add the yuca in first and leave on medium heat.

3. After cooking the yuca for 5 to 7 minutes, add the sweet potatoes or yam. Keep on medium heat.

4. While waiting, you can prepare the tapioca. Pour about 1/2 of the flour content into a big bowl and add about a tablespoon of hot water and knead the flour. Continue to add the remaining flour and water as needed. Click here to learn how to knead flour into dough.

5. You can shapes the tapioca however you like. I find it quickest to press the dough flat on a surface then use scissors to cut the dough into strips / rectangles / squares / etc...

6. Once the yuca and sweet potatoes are soft and tender, add the tapioca strips.

7. Add sugar to taste when the tapioca turns clear.

8. Let everything comes to a boil.

9. Serve either hot or cold.

Enjoy!

Trinh