Abstract: Leren (Calathea allouia) has been cultivated around the globe and has been well accepted. It can grow on the poor fertilized soil especially, sand land. Tuberous and egg shaped roots have high starch content and are consumed when cooked. The crisp cooked tubers are very agreeable with a flavour like sweet corn. On the aspect of climate change, leren is amongs indigeous plants well apated to harshed hot weather. In recent years, it helps Vietnamese farmers in hunger elimination and poverty reduction. Normally, it has been consumed via cooking. There is little research mentioned to the processing of this kind of plant. Therefore, we investigated several factors affecting to the leren beverage production such as chemical content in raw material; Effect of temperature and time of hydrolysis to the reducing sugar formation, viscosity and sensory characteristics of leren beverage; Effect of sterilization to sensory, microorganism characteristics of leren beverage. This new beverage is not only convenient for human consumption but also accelerating its added value on the market. When leren tuber was hydrolized by 0.1% amylase at temperature 50, 55, 60°C in 0, 15, 30, 45, 60 min at pH 4.2; We noticed the optimal hydrolysis at 50°C in 45 min. By sterilization at different values 115°C in 10 min, 115°C in 20 min, 121°C in 5 min and 121°C in 10 min, we got the best leren beverage quality at 121°C in 5 min.