This is a very delicious rustic dessert, you will be addicted once you eat it.

Black bean tea

Ranked at the top of the list of delicious desserts that are great for cooling off on summer days. This dish is delicious when combined with water. Rich coconut milk and crunchy peanuts make it even more appealing.

Ingredients: 250gr black beans. A little roasted peanuts. 400ml coconut milk. 2 pandan leaves. 100gr potato starch. 2.5 tablespoons cornstarch. 1 tube of vanilla. A little sugar and salt.

Making

After buying black beans, you need to wash them and soak them for 4 to 5 hours. Then, boil them over high heat until the water boils, then open the pot slightly, reduce the heat and cook for about 20 more minutes. When the beans are cooked, turn off the heat and let them sit for another 15 minutes to soften the beans.

Wash the potato starch and soak in warm water for 30 minutes, then boil over low heat for about 10 minutes, then remove and drain.

Add 200g of sugar to the black beans after soaking. Place the pan on the stove and simmer the black beans over low heat for about 10 minutes until the sugar water thickens.

Black bean sweet soup is on the menu list of Northern sweet soups you should try.

Add 50g sugar, 1/3 teaspoon salt, 400ml coconut milk and 2 pandan leaves to the pot and stir well in one direction. Then, add half a tablespoon of cornstarch to the pot and cook for another 1 minute and turn off the heat.

Add black beans, 300ml water, cooked potato starch to the pot of bean water and turn on high heat. Add 1 tube of vanilla, 1/3 teaspoon of salt, 2 tablespoons of cornstarch, cook for 2 minutes on low heat then turn off the heat. Scoop the dessert into a bowl, add coconut milk and enjoy.

Green bean coconut milk dessert

Ingredients: 500gr peeled mung beans. 200gr grated coconut. 50gr tapioca starch. 300gr white sugar. 1 tube of vanilla. Roasted and peeled peanuts. Other spices: Sugar, salt...

Making

After buying the mung beans, wash them and soak them in cold water for 3 to 4 hours until the beans swell, then remove and drain. Soak the grated coconut in a little hot water and use a strainer to squeeze out the coconut milk.

Put the soaked mung beans in a pot, add enough water to cover them, then put the pot on the stove to 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 to let the beans expand and soften.

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

Cool green bean dessert for summer days.

Pour the squeezed coconut milk into the pot. Add a little tapioca starch and sugar and cook the mixture until it thickens. Add the vanilla tube and stir well, then 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 dessert.

Red bean coconut milk dessert

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

Making

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

Red bean dessert is a delicious summer dessert.

Cook for 30 minutes, then open the pot lid, add 250g sugar and stir well. Then cook for another 30 minutes.

When the pudding is cooked, scoop it into a bowl and add a little coconut milk to increase the aroma and richness of the pudding.

Corn tea

Ingredients: 3 fresh corns/sticky corns. 200ml coconut milk. 40gr tapioca starch. 2 vanilla tubes. 1 bunch of pandan leaves. Common spices: 100gr brown sugar and 1/2 teaspoon salt.

Making

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

Bring a pot of water to a boil, add 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 soft, then add sugar and salt to taste.

Corn sweet soup (corn sweet soup) - National sweet soup, loved by many people.

Add 2 tubes of vanilla and stir until the spices are dissolved. Add tapioca starch to the pot, stirring constantly to avoid lumps. Cook the sweet soup until the water thickens, then turn off the stove. If the sweet soup is too thick, add more water. If it is too thin, add a little tapioca starch.

Add coconut milk and water in a 1:3 ratio to the pot and cook over medium heat, don't forget to stir until the mixture thickens, season with 1/2 teaspoon of salt and turn off the heat. Scoop the dessert into bowls and add a little coconut milk and you can enjoy.

White jelly tea

Ingredients: 300ml fresh milk. 21gr Gelatin. 60gr sugar. 300ml heavy cream. 10ml Vanilla. 15ml blueberry sauce. 2 grams butterfly pea flowers. 45ml warm water. 3 grams matcha. 50gr rock sugar. 200ml canned lychee juice. A little almond.

Making

Put 300ml of fresh milk, 21gr of gelatin into the pot and soak for 30 minutes to expand, then stir the mixture well. Add 60 grams of white sugar and 300ml of heavy cream and stir well.

Beautiful and attractive color of white jelly tea.

Divide the mixture into 3 equal parts to mix the flavors. First, add 10ml vanilla for fragrance and white jelly. For the second part, add 15ml warm water, 2gr butterfly pea flowers and 15ml blueberry sauce. For the remaining part, add 3gr matcha, 30ml warm water. Put the 3 parts in the refrigerator for 2 hours.

Add 800ml of water to the pot and boil until the water boils, then add 50g of rock sugar and stir until dissolved. Next, add 200ml of lychee juice to the pot and stir well for 20 seconds and turn off the stove.

Cut the jelly into bite-sized pieces, put in a bowl, add some almonds, your favorite fruit and some ice and enjoy.

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