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Tô Recipe

Vietnamese · Dessert · 60 min total

Tô is a traditional Vietnamese sweet soup made with tapioca pearls, coconut milk, and mung beans, often served as a dessert or snack. This recipe yields a creamy, comforting bowl with a hint of pandan flavor.

Ingredients

• 1/2 cup dried split mung beans, soaked for 2 hours and drained
• 1/2 cup small tapioca pearls
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1/2 teaspoon pandan extract (or 2 pandan leaves, tied in a knot)

Instructions

1. In a pot, combine soaked mung beans and 2 cups water. Bring to a boil, then reduce heat and simmer until beans are soft, about 20 minutes.
2. Add tapioca pearls and pandan extract (or pandan leaves) to the pot. Stir and cook over medium heat until pearls become translucent, about 15 minutes, stirring occasionally to prevent sticking.
3. Stir in sugar and salt until dissolved. Remove pandan leaves if used.
4. Reduce heat to low, then pour in coconut milk. Stir gently and heat through, about 2 minutes. Do not boil after adding coconut milk to prevent curdling.
5. Remove from heat. Serve warm or chilled, garnished with a drizzle of extra coconut milk if desired.

Tips

• For a thicker consistency, use less water or add more tapioca pearls.
• Store leftovers in the refrigerator for up to 3 days; the soup will thicken upon chilling.
• To serve cold, refrigerate for at least 2 hours and stir before serving.

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