Chè Thập Cẩm (Vietnamese Mixed Dessert Soup)
Món truyền thống · Vietnamese
A vibrant and refreshing Vietnamese mixed dessert soup, featuring a delightful medley of colorful jellies, beans, fruits, and tapioca pearls in a sweet coconut milk and pandan leaf broth. This classic version offers a true taste of Vietnamese street food.
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
- Coconut milk400 ml
- Water600 ml
- Sugar150 g
- Pandan leaves3-4 stalks
- Agar-agar powder10 g
- Red food coloring1 tsp
- Green food coloring1 tsp
- Yellow food coloring1 tsp
- Cooked red beans (azuki)100 g
- Cooked mung beans100 g
- Cooked lotus seeds50 g
- Small tapioca pearls50 g
- Jackfruit (canned or fresh)100 g
- Ice cubesfor serving
Các bước
- 1
Prepare the jellies: Dissolve agar-agar powder in 200 ml water. Divide into three portions. Color one red, one green, and one yellow. Cook each portion with sugar until dissolved, then pour into shallow trays to set. Once firm, cut into small cubes.
- 2
Prepare the tapioca pearls: Cook small tapioca pearls according to package directions until translucent. Rinse with cold water and set aside.
- 3
Prepare the broth: In a pot, combine coconut milk, 400 ml water, sugar, and pandan leaves. Bring to a simmer over medium heat, stirring until sugar dissolves. Do not boil. Remove pandan leaves.
- 4
Assemble the dessert: In individual serving bowls or a large serving bowl, combine the prepared jellies, cooked red beans, mung beans, lotus seeds, tapioca pearls, and jackfruit.
- 5
Ladle the chilled coconut milk broth over the ingredients.
- 6
Serve immediately over crushed ice or with ice cubes.
