Peel the pomelo green rind careful, leaving as much pomelo pith as possible. Use a knife or a big peeler to do so. Remove the white pith from fruit segment by making a cross cut on top, then gently peeling off the pith. You’ll get 4 large pieces of pomelo pith like in pic 4.

Cut the pomelo pith into small cubes of 0.5 inch (13mm) or of your preferred bite-size (pic 1 below). Add a pinch of salt and water and soak for about 10 minutes (pic 2). After that, squeeze out the water, then rinse with clean water (pic 3). Continue to rinse and squeeze the pomelo rind until the water runs clear (about 10 times).

Blanche the pomelo rind briefly with a little lime juice or vinegar. The estimated time is about 5 minutes since the water boils. Then, transfer the pomelo rind to cold water and continue to rinse 2-3 more times.

Next, soak the pomelo rind in water and add 30 grams of tapioca starch, mix them altogether for 1-2 more minutes, then squeeze but still leave a little water in each pomelo pith cubes.

After that, season the cubes with 15g (1 tbsp) of sugar for half an hour (mix well) until the sugar is absorbed into the pomelo pith.

Coating the pomelo pith cubes: Add tapioca starch gradually (one tbsp at a time) and mix well (approximately 60g (4 tbsp) of tapioca starch, depending on the amount of pomelo peel, more or less).

Once the pomelo pith cubes is coated with starch, boil them until it becomes succulent, slightly transparent. Remove them from the pot and immediately place it in cold water, you’ll get the cubes in pic 3 below.

You can proceed this step in parallel with step 1.

Wash the peeled split mung beans and soak them for 1 hour in warm water. After the mung beans have absorbed enough water (nearly double in size), steam them for an additional 15 minutes (the beans should still be whole; but you can crush them by pressing strongly).

The syrup will be the base of your sweet soup.

Mix 120g (½ cup) of brown sugar with 1L of water (you can adjust the amount of sugar according to your taste). Cook it on high heat with pandan leaves for fragrance if any, or else you can replace the leaves with pandan extract, or vanilla extract.

Reduce the heat to low, add the cooked pomelo pith cubes and mung beans, then mix well.

Next, mix 60g (4 tbsp) of tapioca starch with 200ml (1 cup) of water, then pour into the pot. Stir them evenly until the soup thickens (pic 4 below).

In a saucepan/pot, mix ½ cup of coconut milk, 1 tbsp of sugar and a pinch of salt. Cook the mixture on medium heat. When waiting it to boil, mix ½ tsp of tapioca starch with 3 tsp of water, then add to the mixture. Cook until boil to get Coconut Milk Sauce for Vietnamese Pomelo Sweet Soup.

If you would like to serve Che Buoi warm, transfer it into a bowl, then garnish with coconut milk sauce on top. For cold Che Buoi, add crushed ice into a glass, then add Che Buoi and coconut milk sauce on top.