This is a truly delicious, rustic dessert; you'll be hooked after just one bite!

GĐXH - Sweet soups (chè) are a popular snack enjoyed by people of all ages. Let's explore delicious sweet soup recipes and incredibly simple cooking methods in the following article.

Black bean sweet soup

Ranked among the top delicious and refreshing desserts perfect for hot summer days, this dish is especially appealing when combined with water. The rich, creamy coconut milk combined with the crunchy peanuts makes it even more appealing.

Ingredients: 250g black beans, a little roasted peanuts, 400ml coconut milk, 2 pandan leaves, 100g tapioca starch, 2.5 tablespoons cornstarch, 1 vanilla extract, a little sugar and salt.

Making

After purchasing black beans, rinse them thoroughly and soak them for 4 to 5 hours. Then, boil them over high heat until the water boils, then slightly open the lid, reduce the heat, and cook for another 20 minutes. Once the beans are cooked, turn off the heat and let them rest for another 15 minutes to soften them further.

Rinse the tapioca starch and soak it in warm water for 30 minutes, then boil it over low heat for about 10 minutes. After that, drain the water.

Add 200g of sugar to the black beans after they have been soaked. Place a pan on the stove and simmer the black beans over low heat for about 10 minutes until the sugar syrup thickens.

Black bean sweet soup is on the list of must-try Northern Vietnamese sweet soups.

In a pot, combine 50g of sugar, 1/3 teaspoon of salt, 400ml of coconut milk, and 2 sprigs of pandan leaves, then stir well in one direction. Next, add half a tablespoon of cornstarch to the pot and cook for another minute before turning off the heat.

Add the black beans, 300ml of water, and cooked tapioca starch to the pot of boiling water and cook over high heat. Add 1 tube of vanilla extract, 1/3 teaspoon of salt, and 2 tablespoons of cornstarch. Cook for 2 minutes over low heat, then turn off the heat. Ladle the dessert into bowls, add coconut milk, and enjoy.

Mung bean sweet soup with coconut milk

Ingredients: 500g peeled mung beans, 200g grated coconut, 50g tapioca starch, 300g white sugar, 1 vanilla extract, roasted and peeled peanuts. Other seasonings: sugar, salt, etc.

Making

After purchasing mung beans, wash them thoroughly and soak them in cold water for 3 to 4 hours until they swell. Then drain them. Soak the grated coconut in a little hot water and use a sieve to squeeze out the coconut milk.

Put the soaked mung beans into a pot, add enough water to cover them, and bring to a boil. After the mung beans have boiled for about 30 minutes, add sugar and a little salt to taste. Continue cooking for another 20 minutes until the beans are soft and tender.

Dissolve the tapioca starch in filtered water, then pour this mixture into the pot of mung bean sweet soup and stir well until the soup thickens, then turn off the heat.

A refreshing mung bean dessert, perfect for summer days.

Pour the freshly squeezed coconut milk into a pot. Add a little tapioca starch and sugar, then heat the mixture until it thickens. Add the vanilla extract, stir well, and turn off the heat.

Scoop the mung bean dessert into a bowl, add coconut milk, mix well, and sprinkle peanuts on top for a delicious treat.

Red bean dessert with coconut milk

Ingredients: 250g red beans, 250g sugar, 1 teaspoon salt, 100ml coconut milk.

Making

After buying the beans, wash them thoroughly and soak them for 8 hours, then drain them. Put the beans in a pressure cooker, add enough water to cover them, and add 1 teaspoon of salt.

Red bean sweet soup is a super delicious and refreshing summer dessert.

Cook for 30 minutes, then open the lid and add 250g of sugar, stirring well. After that, cook for another 30 minutes.

Once the dessert is cooked, scoop it into bowls and add a little coconut milk to enhance the aroma and richness.

Corn porridge (corn pudding)

Ingredients: 3 fresh corn cobs, 200ml coconut milk, 40g tapioca starch, 2 vanilla pods, 1 bunch pandan leaves. Common seasonings: 100g brown sugar and 1/2 teaspoon salt.

Making

After buying glutinous corn, wash it thoroughly, remove all the silk, and peel off the kernels or use a peeler to scrape the kernels off the cob. Keep the corn cob to boil for water.

Bring a pot of water to a boil, then add the bundle of pandan leaves and corn cobs. While waiting for the water to boil, mix tapioca starch and water in a 1:3 ratio and stir well.

When the water boils, remove the corn cobs and pandan leaves. Next, add the corn kernels to the pot and simmer until the corn is tender, then add sugar and salt to taste.

Corn pudding (or sweet corn pudding) – A national dessert, loved by many.

Add 2 tubes of vanilla extract and stir until the flavor is completely dissolved. Add the tapioca starch to the pot, stirring constantly to prevent lumps. Cook the dessert until the liquid thickens, then turn off the heat. If the dessert is too thick, add more water; if it's too thin, add a little more tapioca starch.

Combine coconut milk and water in a 1:3 ratio in a pot and cook over medium heat, stirring constantly until the mixture thickens. Season with 1/2 teaspoon of salt, then turn off the heat. Ladle the dessert into bowls and add a little extra coconut milk before serving.

Khuc Bach dessert

Ingredients: 300ml fresh milk, 21g gelatin, 60g sugar, 300ml heavy cream, 10ml vanilla extract, 15ml blueberry sauce, 2g butterfly pea flower powder, 45ml warm water, 3g matcha powder, 50g rock sugar, 200ml canned lychee juice, a pinch of almonds.

Making

In a saucepan, combine 300ml of fresh milk and 21g of gelatin, letting it soak for 30 minutes until it swells. Stir the mixture well. Add 60g of white sugar and 300ml of heavy cream, then stir thoroughly.

The colors of the "khuc bach" dessert are beautiful and appealing.

Divide the mixture into three equal parts to mix the flavors. First, add 10ml of vanilla extract for aroma and a white color. For the second part, add 15ml of warm water, 2g of butterfly pea flowers, and 15ml of blueberry sauce. For the remaining part, add 3g of matcha powder and 30ml of warm water. Refrigerate all three parts for 2 hours.

Pour 800ml of water into a pot and bring to a boil. Then add 50 grams of rock sugar and stir until dissolved. Next, add 200ml of lychee juice to the pot, stir well for 20 seconds, and turn off the heat.

Cut the milk pudding into bite-sized pieces, place them in a bowl, add some almonds, your favorite fruit, and some ice, then enjoy.

Source: https://giadinh.suckhoedoisong.vn/day-moi-la-mon-che-dan-da-cuc-da-an-la-ghien-172250430002326453.htm