Chè Sương Sa Hạt Lựu with Pandan and Jackfruit
80% chuẩn vị · Vietnamese
A fragrant variation of Chè Sương Sa Hạt Lựu, infused with the aroma of pandan leaves and enhanced with the sweet, tropical flavor of fresh jackfruit. This adds a delightful regional twist.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Agar-agar powder10g
- Water1000ml
- Sugar200g
- Tapioca starch100g
- Red food coloring1 tsp
- Coconut milk400ml
- Pandan leaves2-3
- Salt1/4 tsp
- Fresh jackfruit100g
- Ice cubesas needed
Các bước
- 1
Prepare the jelly: Dissolve agar-agar powder in 500ml water. Bring to a boil, then simmer for 2 minutes. Stir in 100g sugar. Pour into a shallow dish and let it set. Cut into small cubes.
- 2
Prepare the 'pomegranate seeds': Mix tapioca starch with red food coloring and just enough water to form a stiff dough. Roll into small balls or cut into tiny cubes. Boil in water until translucent. Drain and rinse with cold water.
- 3
Prepare the jackfruit: Remove seeds from jackfruit and cut the flesh into small strips.
- 4
Prepare the pandan coconut milk broth: Gently heat coconut milk with the remaining 100g sugar, 1/4 tsp salt, and bruised pandan leaves. Simmer for 5 minutes to infuse flavor. Remove pandan leaves. Let it cool slightly.
- 5
Assemble the dessert: In serving bowls, combine the jelly cubes, tapioca pearls, and jackfruit strips. Pour the cooled pandan coconut milk broth over them. Add ice cubes or serve chilled.
