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Khuc Bach dessert is a familiar, delicious, and cooling treat loved by many during the hot summer days. Follow the method to create a chilled, chewy, and soft Khuc Bach dessert, with a refreshing, mildly sweet taste, combined with longan or lychee and crunchy peanuts.
1. Guide to Making Refreshing and Delicious Khuc Bach Dessert
Khuc Bach dessert is a familiar, delicious, and cooling treat loved by many during the hot summer days. Follow the method to create a chilled, chewy, and soft Khuc Bach dessert, with a refreshing, mildly sweet taste, combined with longan or lychee and crunchy peanuts.
1. Ingredients for making Khuc Bach
- 250ml fresh milk (with or without sugar) - 250ml whipping cream - 150g brown sugar or white granulated sugar - 15g powdered gelatin - 2g matcha powder + 250ml water - 20g peanuts and longan or lychee as desired - 6 Pandan leaves (screw pine leaves) Note: Gelatin quantity can be adjusted based on preference for firm or soft jelly texture. Too much gelatin may impart a gelatinous odor.
For a smoother and more delicate sweetness, opt for powdered sugar in your tea. If you fancy, you can add ingredients like lotus seeds for an extra touch. Now onto the easiest way to make khuc bach dessert.
Step 1: Creating the milk jelly
- Mix 150ml of fresh milk with gelatin powder and let it sit for 15 minutes to ensure even distribution. - In a bowl, combine fresh milk and whipping cream, add 50 - 60g of sugar and stir until dissolved. Divide the mixture into 2 equal parts:
White jelly mixture:
+ Boil the mixture in a double boiler, reduce heat and pour it into the pot. Stir the mixture while heating.
+ To proceed with making khuc bach dessert, wait until the mixture is hot then add half a bowl of gelatin, stirring until fully dissolved.
+ Line a mold with food wrap on the inside. Strain the jelly mixture through a sieve to remove any lumps or bubbles for a smoother texture.
+ Place the white milk mixture in the refrigerator for 4 hours to set.
Green jelly mixture:
+ Steam the remaining milk mixture in a double boiler, when hot, add the remaining gelatin and stir until dissolved.
+ Continuing with the khuc bach dessert, dissolve green tea powder in water, add a bit of the hot milk mixture to dissolve the tea powder evenly. Pour the tea mixture into the milk mixture, stirring until it turns green.
+ Strain the mixture through a sieve to remove residue, then refrigerate for 4 hours to set.
Note:
- Prepare at least 4 hours in advance as the jelly needs time to set
- The longer the jelly sets in the refrigerator, the firmer it will be.
- When making khuc bach dessert, straining the mixture helps remove any undissolved residue for a smoother texture.
- You can skip the double boiler method and simmer the milk, but using a double boiler prevents the milk from boiling and losing its quality.
- If you prefer strawberry flavor and a brown color, use strawberry syrup and cocoa powder for visually appealing and subtly fragrant jellies. The process is similar to making the green jelly.
Step 2: Making sugar syrup
- To proceed with making khuc bach dessert, boil 1 liter of water with 80 - 90g of powdered sugar. Bring to a boil, stirring gently until the sugar is completely dissolved.
- Clean the pandan leaves, roll them up, and add them to the boiling syrup, then remove from heat.
Congratulations on completing your Khuc Bach dessert! Serve with jelly, longan, syrup, and almonds. Add strawberries, watermelon, or other fruits for a colorful touch. Enjoy the refreshing flavors!
Tips for perfecting Khuc Bach dessert: - Use fresh cream for a rich aroma. Alternatively, condensed milk can be used, reducing sugar for less sweetness. Gelatin provides the desired texture, while agar powder may compromise it. Strive for authenticity.
Enhance your Khuc Bach dessert experience: - Gentle simmering preserves the creamy texture. Use brown sugar for a refreshing taste. Allow the dessert to mature for richer flavors. Season with fresh lychee in May to July or juicy longan from August to September. Enjoy chilled for the ultimate indulgence.
