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Caramelized sweet soup, a dish deeply ingrained in the memories of grandparents, parents. A simple yet profound dish that embodies the essence of Vietnam. Crafting this dish on a cool day brings back memories of childhood.
To make caramelized sweet soup, first prepare the following ingredients:
- Green beans: 1kg
- White sugar: 400g
- Sesame oil: 20ml
- Sticky rice leaves: 3 leaves
- Coconut milk: 40ml
Method:
- Soak mung beans in water with a pinch of salt for 6-8 hours until evenly swollen, then transfer to a pot and cook until soft. Meanwhile, place sticky rice leaves in the water in the bottom of the pot to infuse the beans with the aroma of pandan leaves.
- Put the ground mung beans and sugar into a small fire on the stove. When the water evaporates and the dessert starts to thicken, add coconut milk and cooking oil into the pot and cook until the dessert becomes thick and sticky. Stir vigorously, then turn off the stove.
- Pour the dessert into a plate or mold according to preference.
Since coconut milk is used, I refrain from sprinkling sesame seeds so that diners can fully appreciate the aroma of mung beans and coconut milk. Once the dessert is cooked, fragrant, and easily cut into pieces without sticking to your fingers, it meets your expectations.
The finished dessert is a perfect dessert after a Tet meal or when inviting guests to enjoy with a hot cup of tea.
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