- Rinse the mung beans a couple of occasions before the water becomes obvious. Place them right into a medium saucepan and add water. Provide a boil over high temperature. If this boils, skim from the foam minimizing heat to medium. Prepare for fifteen minutes until soft. Should you cover the lid, make certain you depart some space open as it might boil over.
- Adding sugar and blend well having a blender until smooth.
- Transfer to some bowl and let awesome.
- To help make the agar jelly: Inside a medium sauce pan, add water. Sprinkle the agar-agar powder within the water and allow it to drenched not less than fifteen minutes. Then stir well and produce to some boil over medium high temperature while constantly stirring. If this boils, lower heat and skim from the foam.
- Transfer to some large bowl/ cake pan to awesome and hang. It could take 3-6 hrs for that jelly to create with respect to the weather temperature. Once the jelly is firmly set, reduce bite-sized cubes (1x1x1 inch or 3x3x3 cm)
- To help make the mock pomegranate seeds: Divide the diced water chestnut into 4 equal portions and dye each portion having a couple of drops (or 1/8 teaspoon) food coloring of the favorite colors.
- Put one portion inside a plastic bag along with 2 tablespoons of tapioca starch.Close the bag and shake well to evenly coat. Then transfer to some strainer and get rid of the surplus starch.Repeat exactly the same along with other colors.
- Bring a sauce pan filled two-third full with water to some boil. Add some water chestnut dices and prepare until they float towards the surface (it requires 2-3 minutes). Stir lightly to prevent sticking.
- Then make use of a slotted spoon to transfer the “rubies” to some bowl of icing cold water. The outer tapioca layer will turn quite translucent.
- Then drain and transfer these to a bowl. To create brown sugar syrup, combine the brown sugar, water and salt inside a saucepan, stir well to dissolve and simmer under low heat for five minutes.
- To help make the coconut topping, inside a saucepan, combine the coconut milk, water, sugar, salt. Stir well to dissolve sugar and produce to some boil. Then lower heat to medium.
- In a tiny bowl, dissolve the tapioca starch with water and increase the coconut milk mixture. Provide a great stir. The starch will thicken the sauce. To put together the dessert, fill a glass half-full with crushed grain. Adding mung bean paste, jelly, mock pomegranate seeds, sugar syrup and coconut topping, about 1-2 tablespoons of each, adjust the way you like.
- Cho phn ch u xanh
- 1 chn u xanh c khng v
- 2 chn nc
- chn ng 200g
- Lm sng sa
- 12 g bt rau cu
- 1 lt nc
- Lm ht lu:
- 1 lon c nng ro nc v thi ht lu
- 8 ms bt nng
- mt mire git mu thc phm , xanh l cy, cam, tm, etc.
- Nguyn liu lm nc ng:
- 2 chn ng nu/ng tht nt
- 1 chn nc
- cht mui
- lm nc da
- 240 ml nc ct da (1 chn)
- 240 ml nc (1 chn)
- 2-3 mung canh ng nm th
- cht mui
- 1 ms bt nng
- 3 ms nc
Publish By Helen Le ( 241 Posts )
Since 2011 Helen has shared her Vietnamese home cooking video recipes online, helping viewers prepare Vietnamese Food within the easiest, fastest and many authentic possible way. Sign up for receive her newest videos free of charge: goo.gl/upfRRU