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In all 3 regions - North, Central, and South, each area has its own distinctive dessert. Today, PasGo introduces how to make desserts from all 3 regions.
Desserts come in many types. We can make desserts from available vegetables, roots, and fruits, and many people even create their own signature desserts. However, there are 5 basic desserts that are extremely delicious and enjoyed by many, with simple recipes. So why not make them at home for a refreshing, clean, and delicious treat?
1. Making mixed dessert from the North
Ingredients:
- Red beans: 30g
- Green beans: 30g
- Grated coconut, fresh coconut, dried coconut
- Coconut milk: 100ml
- Fresh milk: 50ml
- Peanuts
- Sweet potatoes: 2-3 medium-sized tubers
- Sticky rice flour
- Sugar
- Banana leaves (pandan leaves)
Instructions:
- Coconut: Remove the husk and clean the inner shell thoroughly. Then finely shred a portion of the coconut using a grater and sprinkle it on top to serve with the dessert.
- Sweet potatoes: Peel off the skin, then cut them into small square pieces. Rinse them thoroughly with salt to remove any stickiness.
- Green beans and red beans: Soak them separately in two different bowls of warm water for over 2 hours until they soften, making them easier to cook.
- Peanuts: Roast them until they are fully cooked, let them cool, then remove the shells. Crush them using a mortar and pestle, ensuring they remain coarse and not too fine.
Simmer red beans with coconut milk until thickened. Stir in sugar when the mixture is smooth and creamy.
Steam or boil green beans until tender. Mash them and mix with sugar and fresh milk. Cook in a pan until thickened. Let it cool in a bowl.
Use a rice cooker for quicker cooking of taro. Cook with water, coconut milk, and a little sugar until soft. Transfer to a bowl to cool.
Clean pandan leaves, roll them up, and boil in water. Adjust sweetness by adding sugar, fresh milk, condensed milk, coconut milk, and a bit of glutinous rice flour. Stir until thickened. Taste and adjust as needed.
Combine the ingredients with broth, ice, and roasted peanuts and grated coconut on top, then enjoy.
2. How to Cook Fresh Lotus Seed Sweet Soup from Hue
Ingredients:
- Fresh lotus seeds: 200g
- Granulated sugar: 30g
Choose lotus seeds with intact embryos for added benefits. If you prefer to avoid the bitter taste of the embryo in the sweet soup, opt for seeds that have had the embryos removed.
3. How to Make Authentic Southern-style Ba Ba Sweet Soup
Ingredients:
- Sweet potatoes: 50g
- Mung beans: 50g
- Lotus seeds: 50g
- Peanuts (roasted): 50g
- Coconut milk: 100ml
- Sugar
- Cornstarch
- Pandan leaves
Instructions:
- Peel and clean the sweet potatoes, then cut them into small square pieces. Soak them in salted water for about 10 minutes to ensure they are thoroughly cleaned. Remember to soak each item separately, not together.
- Soak the mung beans, lotus seeds, and peanuts overnight if possible. Otherwise, soak them for about 2 hours separately. Peel the green beans and discard the outer skin. Remove the embryo from the lotus seeds to avoid bitterness.
- Wash the pandan leaves thoroughly for making the broth.
- Cook the lotus seeds in a rice cooker or pressure cooker until tender, then transfer to a bowl. Do the same for the peanuts.
- Add a little water to simmer the mung beans until soft and creamy, then transfer to a bowl to cool.
- Pour about 1.5 liters of water into a pot, bring pandan leaves to a boil until they release their green color and fragrance. Remove the pandan leaves, stir in coconut milk and sugar. Then add sweet potatoes and taro and simmer until tender. Finally, add the mung beans, peanuts, and lotus seeds.
- Finally, serve the sweet soup in bowls, accompanied by shaved ice.
The rich and creamy flavors of these desserts blend together perfectly, making us want to indulge endlessly. Moreover, these refreshing sweet soups help cool down hot summer days. Wishing you success with these 3 desserts from PasGo.
Vương Hoài compilation - PasGo.vn
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