Chè Bưởi (Pomelo Sweet Soup)

Nguyên liệu

• Pomelo rind1 large
• Tapioca starch1/2 cup
• Mung beans (split, hulled)1/2 cup
• Coconut milk (full fat)2 cups
• Sugar (granulated or palm sugar)1 cup
• Water4 cups
• Salt1/2 teaspoon
• Vanilla extract1 teaspoon
• Toasted sesame seeds2 tablespoons
• Pandan leaves (optional)2-3

Các bước

1. 1

   Prepare the pomelo rind: Peel the thick pith from the pomelo rind, leaving only the white, spongy part. Cut into bite-sized pieces. Squeeze out excess moisture and rinse thoroughly under cold water. Soak in salt water for at least 30 minutes, then rinse again and squeeze dry.

2. 2

   Boil the pomelo rind: Bring 2 cups of water to a boil. Add the prepared pomelo rind and boil for 10-15 minutes until tender and slightly translucent. Drain and rinse with cold water. Squeeze out any remaining water.

3. 3

   Coat the pomelo rind: In a bowl, toss the boiled pomelo rind with tapioca starch until evenly coated. Set aside.

4. 4

   Cook the mung beans: Rinse the mung beans. In a pot, combine mung beans with 2 cups of water. Bring to a boil, then reduce heat and simmer until tender, about 20-30 minutes. Drain any excess water.

5. 5

   Prepare the coconut broth: In a separate pot, combine coconut milk, sugar, and pandan leaves (if using). Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil. Remove pandan leaves.

6. 6

   Combine and simmer: Add the coated pomelo rind to the coconut milk mixture. Simmer for 5-7 minutes, stirring occasionally, until the pomelo rind becomes slightly chewy and translucent. Stir in vanilla extract.

7. 7

   Serve: Ladle the Chè Bưởi into serving bowls. Add a portion of cooked mung beans to each bowl. Garnish with toasted sesame seeds. Serve warm or chilled.