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In our article about the top authentic must eat foods in Hanoi, we highlight che desserts. Here are a few more to add to the must-eat Vietnamese desserts. 1. Che Ba Mau or Chè Ba Mau Chè Ba Màu - Three Color Dessert. Refreshing Che Ba Mau Dessert. Che Ba Mau is most commonly referred to as the three color dessert.
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Directions. Mix agar with coconut water. Cook on med heat for 7-8 mins. Remove from heat. Scoop 1 c of mixture and set aside. Pour clear layer into empty coconuts or pan. Let set/cool. Combine 1 c of mixture with coconut milk over med heat for 6-7 mins. Once clear layer is sticky to touch, gently pour in white layer.
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Source: thekitchn. 1. Vietnamese Sweet Corn Pudding. Sweet corn pudding is a tasty Vietnamese dessert soup. This dessert is naturally vegan, gluten-free and dairy-free. This luscious Vietnamese pudding combines the tropical flavors of coconut milk and corn kernels to make a truly indulgent and warming dessert.
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Cook coconut layer. In a second medium saucepan over medium heat, add the coconut milk, water, agar agar powder, sugar, salt, and knotted pandan leaf. Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.
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Cook the mung beans: Rinse the mung beans in a colander under running water, and add to a medium pot with 1 cup of water. Bring to a boil over medium-high heat. Once the pot is boiling, lower the heat to medium. Add 2 tablespoons sugar and allow to cook for 10 minutes, until the beans feel tender to the bite.
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Bring both pots to a boil on the stove. For the pandan layer, mix 1 tsp pandan paste with 1/3 cup (80 mL) water and mix well. Add the pandan liquid and sugar to one pot. For the coconut layer, add sugar and coconut cream to that pot and stir to melt the sugar. Allow both pots to come to a boil then lower to a simmer.
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This jello cake used to be very popular in the 90s. Nowaways it has lost its popularity due to the Western dessert trends. This jello cake is made from agar agar, coconut milk and different flavorings. Agar-agar is made from seaweed and it is popularly used in Vietnamese cooking to make jelly instead of gelatin.
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Add 4 cups ice into a large bowl and enough cold water to fill the bowl halfway. Transfer the jelly batter into a potato ricer filling it half-full. Gently press on the handle to extrude the jelly about 1 inch long and let it drop into the ice water. Continue making the jelly until all the batter is used.
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Remove the saucepan from heat and pour the mixture into a jelly mold or individual serving dishes. Allow the jelly to cool at room temperature for about 20 minutes. Once cooled, cover the jelly mold or dishes with plastic wrap and refrigerate for at least 3-4 hours or until the jelly is fully set.
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Step 1 - Empty the can of red kidney beans into a colander and rinse thoroughly with cold water. Place in a bowl. Step 2 - In a small saucepan, heat water and sugar and stir until the sugar dissolves. Step 3 - Add the sugar syrup to the red beans and let soak for an hour.
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Rau câu is a Vietnamese jelly cake made with agar (gelatinous seaweed), coconut milk, condensed milk, and flavorings such as coconut, banana, chocolate, mocha, and vanilla.. rau câu provides a great alternative for vegetarians who prefer not to consume animal gelatin. The dessert can be found in numerous Vietnamese delis and banh mi shops.
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To make the coffee layer. Bring one of the pots of water + agar agar to a boil and add sugar and coffee. Continue to boil for 5 minutes and cook to activate the agar agar, the mixture will bubble and froth a little bit. You can skim the bubbles off so it won't add bubbles to the jelly. Lower heat to a simmer.
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Quickly pour 50 ml (almost 1/4 cup) of the agar-agar mixture into the outer molds. When the agar-agar mixture begins to slightly harden, add a filling to the center of each mold. Next, pour in enough agar-agar mixture to fill up the rest of the mold. When finished, wait until the jello hardens and cools down before refrigerating.
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How to make this recipe. Combine sugar and jelly powder in a bowl. Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken. Note: If you used more liquid, it will not thicken very much.
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In a container, add ½ cup dried mung bean and four cups of water. Soak the beans for at least four hours or overnight. After soaking, drain the mung beans and add to your rice cooker. Add ¾ cup of water and close the lid. Use the regular rice option or put a 40 minute timer to cook the beans.
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In batches, transfer paste into a potato ricer and gently press the handle down to extrude 2-3 inches of paste into a bowl of ice cold water. To make the sugar syrup, heat water, sugar and salt in a medium-size sauce pan over medium low heat. Simmer for a few minutes until dissolved. Allow the mixture to cool.