Chè Hạt Kê with Sweet Potato and Black Sesame
80% chuẩn vị · Vietnamese-inspired
A creative twist on Chè Hạt Kê, incorporating the earthy sweetness of purple sweet potato and the nutty depth of black sesame for a visually striking and flavorful dessert.
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
- Millet1 cup
- Water4 cups
- Coconut milk1 can (13.5 oz)
- Sugar1/2 cup
- Purple sweet potato1 medium
- Black sesame seeds2 tablespoons
- Salt1/4 teaspoon
- Black sesame paste (optional garnish)1 tablespoon
Các bước
- 1
Rinse the millet thoroughly.
- 2
Peel and dice the purple sweet potato into small cubes.
- 3
Toast the black sesame seeds in a dry pan over medium heat until fragrant, then grind them into a coarse powder.
- 4
In a pot, combine millet with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 5
Add the diced sweet potato to the pot with the millet. Continue to simmer, covered, for another 10-15 minutes, or until both millet and sweet potato are tender.
- 6
In a separate saucepan, gently heat the coconut milk with sugar and salt until sugar dissolves. Stir in the ground black sesame seeds.
- 7
Pour the coconut milk mixture into the millet and sweet potato pot. Stir well and simmer for 5 minutes.
- 8
Serve warm, garnished with a swirl of black sesame paste if desired.
