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Master the technique of preparing delicious, refreshing, and creamy pomelo sweet soup to beat the summer heat. The key to a tasty pomelo sweet soup, with the right flavor and no bitterness, is crucial. Here's how to create this enticing dessert. If you don't know how, don't miss out on this article!
1. Learn how to cook crispy, fragrant, and rich pomelo sweet soup
Master the technique of preparing delicious, refreshing, and creamy pomelo sweet soup to beat the summer heat. The key to a tasty pomelo sweet soup, with the right flavor and no bitterness, is crucial. Here's how to create this enticing dessert. If you don't know how, don't miss out on this article!
1. Ingredients for making pomelo and mung bean sweet soup
- 1 ripe pomelo
- 200g mung beans
- Cornstarch
- 500ml coconut milk
- A pinch of salt
- 500g brown sugar or molasses
- 1.5 liters purified water
- A bowl of ice water
2. How to cook delicious pomelo sweet soup
Step 1: Prepare the mung beans
Step 1: Prep the mung beans
- Wash the green beans, removing any damaged ones, and soak them in cold water for about 4 hours until they swell and soften.
- After soaking, put the green beans in a pot, cover with water, add a pinch of salt, and boil until the beans are soft. Then, drain the water.
- Besides boiling, you can also steam the beans by draining them well, steaming over low heat for 10-15 minutes until they are cooked and tender.
Step 2: Process the pomelo rind
- Clean the pomelo, remove the green peel and the fibrous part near the segments to make the rind crispier and less bitter.
- To continue making pomelo sweet soup, cut the pomelo rind into bite-sized pieces (about the size of a little finger joint). Avoid cutting it too large, as it may become tough, or too small, which would make the rind lose its crispiness.
- Mix the finely sliced pomelo rind with a little salt, knead it well for about 3-4 minutes. Then, transfer the rind to a thin cloth, squeeze out the moisture, rinse it under running water, squeeze it again until dry. Repeat this 5-6 times until the pomelo rind is no longer bitter and all the oil is removed.
- Boil half a liter of water, add a teaspoon of salt, and when the water boils, add the pomelo rind. Once the water boils again, remove the rind and rinse it with cold water, squeeze it and drain. Repeat this step 2-3 times until the pomelo rind loses its bitterness.
Step 3: Candy the pomelo rind
- Mix the drained pomelo rind with 2 teaspoons of sugar, knead well, and let it sit for about 2 hours for the sugar to dissolve and penetrate the rind. Following the method of making pomelo sweet soup with mung beans, you put the candied pomelo rind in a pan to candy. When candying the pomelo rind, turn it evenly, occasionally add a little water to keep it moist. It's ready when the pomelo rind is translucent.
- When the candying is done and the rind is still hot, take it out and pour tapioca starch over it, mix well. Note that tapioca starch should be poured while the pomelo rind is still hot for the best crispiness.
Step 4: Complete the candied pomelo rind
Boil water and add the candied pomelo rind. When the rind floats to the surface, remove it and place it in a bowl of ice water.
Step 5: How to make pomelo sweet soup: Cook the sweet soup
- Take another pot, heat coconut milk with sugar and season to taste. You can dissolve a little cornstarch in water and add it if you prefer a thicker coconut milk.
- When the sweet soup has been cooked thoroughly and has the desired thickness, remove the candied pomelo rind from the ice water, shake it well, then add it to the sweet soup. Slowly add the steamed mung beans, stirring well.
- Keep the heat low. Dissolve 35g of cornstarch in 65ml of water, then slowly pour it into the sweet soup. Stir until the sweet soup thickens again. Keep the heat low, stir well for a while, and then turn off the heat.
At this point, you have completed the pomelo sweet soup. To enjoy, scoop the sweet soup into a bowl or glass, add a little coconut milk on top. If you want it cool, you can add some ice for a bowl of crispy, fragrant, sweet, and refreshing pomelo sweet soup.
3. Some notes on pomelo sweet soup
To make crispy, delicious, and well-flavored pomelo sweet soup, you need to consider the following points:
- Pomelo sweet soup is a relatively simple dessert, but the most important thing to note is to process it correctly to avoid bitterness, hardness, and lack of crispiness.
- If you want the pomelo sweet soup to be delicious, choose fresh and undamaged pomelos. If the pomelo is overripe, the sweet soup won't be crispy anymore.
- Consider adding a bit of pomelo oil or vanilla to enhance the flavor of the pomelo sweet soup.
- If you prefer it cold, you can add ice or place it in the refrigerator for about 2 hours before serving.
- For storing the sweet soup if not consumed immediately, it's best to keep it in the refrigerator.
With the method of making crispy, fragrant, and rich pomelo sweet soup shared here, wish you a successful preparation and enjoyable meals with your family.
