Sweet summer days with pomegranate rub

It would not be an exaggeration to say that the childhood summers of the children of Quang always have the shadow of cups of chè xoa xoa hat pomegranate. It is not difficult to see the appearance of this dessert in Da Nang, from large chè shops to small chè cabinets and carts along the road, whether on the street or in the markets.

Cool off the summer heat with xoa xoa tea. Photo: Hanh Nhi

Making this dessert is also very elaborate.

Because each ingredient in tea is made from a different process and raw materials.

While white jelly (also known as sương sa) is cooked from agar, a type of seaweed that is harvested most abundantly from March to October, black jelly (sương thảo) is cooked from the stem and leaves of sương sa, a type of plant that grows abundantly in streams.

Jelly grass (sương sâm) is made from crushed sương sâm leaves (a type of vine that grows wild in forests and fences), filtered to get the water and let it naturally solidify into eye-catching green jelly blocks.

To add a little more color to the dessert, people sprinkle pink pomegranate seeds made from tapioca starch or tapioca flour between the jelly slices. The powder is mixed with water until thick, then divided into two parts, one part is white, the other part has a little food coloring, rolled out thinly, diced, then dropped into boiling water to boil until the powder floats.

Other steps seem simple such as cooking green beans, caramelizing sugar, making coconut milk, but to make it delicious, it requires a special secret. How to make the green beans soft, sweet and not dry, the sugar water must be thick and rich, the coconut milk must retain its characteristic fatty aroma. Only then can you see, to have a delicious cup of sweet soup is not easy, it requires the cook to put his heart and meticulousness into each ingredient, each processing step.

On these scorching hot summer days, there is nothing better than enjoying a glass of pomegranate xoa xoa with three types of jelly mixed in soft, creamy green beans and sweet caramelized sugar water mixed with a little spicy crushed ginger, rich coconut milk, and the chewy texture of tiny pomegranate seeds.

Feeling the heat that follows us along the way is soothed by the harmonious, crystallized flavor of the ocean, mountains and fields, making not only the throat, but also the heart feel cool.

So what are you waiting for, rub some pomegranate seeds my friend.

Source: https://baodanang.vn/ngot-mat-ngay-he-cung-xoa-xoa-hat-luu-3298533.html