Buzz
The pomelo segments are now transformed into delightful 'pearls' encased in crunchy tapioca pearls, complemented by crisp green beans and fragrant coconut milk.
Just one pomelo is enough to provide the peel needed for a pot of summer-cooling sweet soup. Let's explore the recipe together!
Ingredients:
+ Pomelo peel (1 piece)
+ Peeled mung beans 200g
+ Coconut milk
+ Rock sugar or granulated sugar
+ Refined salt crystals
+ Tapioca starch
+ Sticky rice leaves
+ Tartaric acid or vinegar
Instructions:
Step 1:
Soak mung beans overnight until they swell. If you're in a hurry, you can use warm water and soak for about 2 hours.
Then steam until cooked (or use a rice cooker, cooking it like rice), and let it cool.
Step 2:
Take the pomelo peel (only the white part) and cut it into pomegranate-like seeds, then place them in a large bowl. Add 2 teaspoons of refined salt and squeeze with your hands until the salt is fully absorbed into the pomelo peel, pushing out all the bitterness. Rinse with clean water. You can soak the pomelo peel overnight for better results, but if you want to speed up the process, repeat the above steps until you taste the pomelo peel and find it free of bitterness and saltiness, meeting the standard for making the sweet soup!
Note: This is a crucial step that determines the success of the dessert. Make sure the pomelo peel is free of bitterness and saltiness before proceeding.
Step 3:
Boil a pot of water, add 2 teaspoons of tartaric acid or 2 tablespoons of vinegar, then cook the pomelo peel in the mixture. Once the pomelo peel becomes translucent, remove it with a strainer. This time, gently squeeze out excess water while retaining some inside the peel.
Step 4:
Place the pomelo peel in a large bowl, add 3 teaspoons of sugar, and wait for about 15 minutes for the sugar to be absorbed into the peel. Then, take it out and drain excess water (note: leave some water inside the pomelo peel).
Step 5:
Now, add tapioca starch and mix it well to coat the pomelo peel with the starch.
Boil another pot of water, and when it starts bubbling, gently place the pomelo peel coated with tapioca starch into the boiling water. Continue boiling until the pomelo peel floats, and the tapioca starch coating resembles chewy pearls. Remove it and immediately transfer it to a bowl of cold water for a crispy 'pearl-pomelo' texture.
Step 6:
Now, let's move on to the main dessert pot. Add 1.5 liters of water, and add pandan leaves for a fragrant aroma. Boil for about 2 minutes, then remove the pandan leaves and add rock sugar to your taste.
While waiting for the water to boil, dissolve 3 teaspoons of tapioca starch in water. After removing the pandan leaves, pour the tapioca mixture into the pot, stirring continuously to create thickness for the sweet soup.
Once the tapioca starch turns translucent, add the prepared 'pearl-pomelo' mixture and stir well. Then, add steamed mung beans, stirring gently until the tapioca pearls and mung beans float evenly in the dessert pot.
Now, remove from heat, let it cool, and then scoop it into serving cups.
Add a few drops of coconut milk, and you can also include coconut strands or shaved ice according to your preference. Enjoy your delicious dessert!
Wishing you a delicious treat!
Explore more summer dessert recipes:
How to make rich and creamy coconut milk without separation—irresistible flavor!
Refreshing young coconut sweet soup
Crafting delectable avocado sweet soup, a dessert that touches the heart.
The legend of Mr. Cuoi accompanying the moon, Sister Hang, and the profound meaning of the Mid-Autumn Festival story.
Mid-Autumn Festival 2023 - From origins to deep significance for Vietnamese children.
