Chè Mè Đen with Coconut Milk
80% chuẩn vị · Vietnamese
A richer, creamier variation of Chè Mè Đen, incorporating coconut milk for a more decadent flavor and texture. This version often includes tapioca pearls for added chewiness.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Black sesame seeds1 cup
- Glutinous rice flour1/2 cup
- Sugar1/2 cup (or to taste)
- Water4 cups
- Coconut milk (full fat)1 cup
- Salt1/4 teaspoon
- Small tapioca pearls (pre-soaked if necessary)1/4 cup
- Tapioca starch (optional, for thickening)1 tablespoon
Các bước
- 1
Toast and grind black sesame seeds as in the traditional recipe.
- 2
Prepare small glutinous rice balls and cook them until they float. Set aside.
- 3
In a pot, combine ground black sesame, sugar, salt, and 4 cups of water. Bring to a simmer.
- 4
Whisk in the coconut milk. If using tapioca starch, mix with a little cold water and stir into the simmering soup to thicken.
- 5
Add the pre-soaked tapioca pearls (if using) and cook for about 10-15 minutes, or until the pearls are translucent and cooked through, stirring occasionally.
- 6
Simmer for another 5 minutes for flavors to meld. Add the cooked glutinous rice balls.
- 7
Serve hot in bowls, optionally with a swirl of extra coconut cream.
