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Candied Orange Peels (Mut Vo Cam)

Healthy Snacking! Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comCandied Orange Peels are confections that are a tantalizing combination of sweet and bitter. Orange peels definitely have a bite but when combined with a sugar syrup, the pairing works amazingly well. It’s a decadent sweet treat that is all-natural with just 2 ingredients: fresh oranges and sugar. Did you know orange peels have lots of vitamins and minerals like calcium, copper, magnesium, vitamins A, B and dietary fiber? Don’t throw away these enriched rinds. Use them in this super-easy recipe to  make this delicious sweet treat!

Notes on the Recipe, Tips and Tricks

Oranges with a thicker skin like navel oranges work really well in this recipe.

I prefer organic oranges for this recipe as they are pesticide-free. Be sure to wash well or use a fruit and vegetable wash for good measure.

3 large oranges yield approximately 6-7 oz of orange peels. After cooking, you’ll have approximately 8-9 oz of candy.

The rule of thumb is 1/4 cup sugar per 1 large orange. If you would like the candy sweeter, add more sugar.

Be sure to cook the orange peels until they are completely dry. Otherwise they may become moist during storage. If this happens, cook again over Low heat until completely dry.

Store in an air-tight container. The Candied Orange Peels should keep for up to 1 month.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Peanut Candy (Keo Dau Phong) and Chewy Sesame Peanut Candy (Keo Me Dau Phong).

Ingredients

3 large organic navel oranges, approximately 1 1/2 lbs
3/4 cup sugar

Directions

Wash oranges thoroughly using warm water. Pat dry using a kitchen towel.

Cut off the ends using a paring knife. Score the orange cutting just the skin. Continue making vertical cuts around the orange cutting each section about 1-inch wide. Remove the orange peel following the cut lines. Optionally, cut away some of the pith. Cut the peel into thin strips about 1/4-inch wide.

Bring a large pot of water to a rapid boil. Add the orange peels and swirl in the boiling water for 1 minute. Transfer the peels to a bowl of ice water. Let soak for 2 minutes. Drain in a colander and toss a few times to remove any remaining water. Place the peels between paper towels and blot dry.

Transfer the peels to a large bowl and add the sugar. Combine together and making sure the peels are evenly coated with sugar. Let rest for 1 hour.

Transfer the peels and syrup into a large skillet. Bring the syrup to a boil over High heat (approximately 2-3 minutes) and then reduce the heat to Low. Stir every 2-3 minutes to keep the syrup from burning. Slowly cook-off the syrup. (This takes approximately 15 minutes.)

When the sugar starts to recrystallize, stir more frequently to keep the sugar from burning. (This is about 20 minutes into the cooking process.) When the peels are completely dry and the pieces no longer stick together, turn off the heat. (Total cooking time is about 25 minutes.)

Transfer the peels to a wire rack and allow to cool for 20 minutes before enjoying.

Yields: 3-4 servings, approximately 8 oz candy

Easy-to-Make Sweet Treat: Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comTools I Love and Use in My Kitchen

 

For an even more decadent treat, dip the Candied Orange Peels in dark chocolate.

So Decadent! Chocolate-Dipped Candied Orange Peels | recipe from runawayrice.comHere’s what you’ll need: 1/3 cup bittersweet chocolate chips.

Using a double-boiler over Medium Low heat, melt the chocolate chips until you have a smooth and creamy sauce. Reduce the heat to Low. Dip the candy in the chocolate sauce and swirl to coat it evenly. Place the dipped peel on a piece of parchment paper. Continue dipping until all peels are done. Occasionally stir the chocolate sauce. Allow to cool for 30 minutes or until the chocolate hardens.

AMAZING Candied Orange Peels Dipped in Dark Chocolate | recipe from runawayrice.com

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Vietnamese Egg Coffee (Ca Phe Trung)

Deliciously Decadent and one of the BEST Dessert Drinks: Vietnamese Egg Coffee (Ca Phe Trung) | recipe from runawayrice.com

Sweet and velvety whipped egg yolks are layered on top of robust filtered coffee to make this delicious hot beverage. Vietnamese Egg Coffee is not as popular as Vietnamese Iced Coffee but it will be once the word gets out…So I hope this post entices you to give this amazing drink a try. If you enjoy coffee and dessert (and who doesn’t?), you’ll love this beverage. The bitterness of the strong coffee is a tantalizing contrast to the sweet and fluffy whipped eggs. Especially now, during the colder months and holiday season, it’s a perfect indulgence to wow your tastebuds and warm your belly! Enjoy!

Notes on the Recipe, Tips and Tricks

I use pasteurized eggs instead of regular raw eggs for health reasons. You can purchase pasteurized eggs at your grocery store but the pasteurization process is really easy to do at home. Check out my video: How to Pasteurize Eggs for more information.

Make sure the eggs are at room temperature before beating. They’ll be fluffier when not so cold. When separating the eggs, try to remove as much of the whites as possible as it will result in a smoother texture.

I serve this often after a meal as dessert. It’s a wonderful coupling of a hot coffee drink and a sweet treat, perfect for finishing out a meal.

Serve it with a shot of your favorite liqueur for even more flavor. I love Godiva Chocolate and Bailey’s Irish Cream.

The whipped egg yolks do not hold up long, so enjoy right away. You can make ahead and refrigerate for up to 4 hours but consume it soon after as it will start to break down.

If you’re in the mood to experiment, freeze the egg mixture and you’ll have a delicious tasting custard. Yum!!

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Coffee and Cream Agar Dessert (Thach Ca Phe) and Chocolate Flan Cake.

Ingredients

2 Tbsp robust coffee beans or 3 Tbsp ground coffee
1 cup boiling water
2 large pasteurized eggs at room temperature
1 packet vanilla sugar (.28 oz) or 2 tsp sugar + 1/2 tsp vanilla extract
2 Tbsp sweetened condensed milk

Other Items
2 Vietnamese coffee filters

Directions

Pulse/grind the coffee beans for 15-20 seconds to achieve a Medium grind.

Transfer the ground coffee into the coffee filters, dividing the coffee evenly. Shake the filters gently to level the coffee. Insert the filter screens and screw until snug. Do not over-tighten.

Place each filter over a small glass or cup. Add 2 Tbsp boiling water to each filter and check to see the coffee is dripping through slowly. If the coffee is coming out too fast, tighten the filter screen further. Add the remaining boiling water, dividing between the filters, and allow the coffee to slowly drip through. (This takes approximately 3-4 minutes.)

Separate the eggs and place the yolks into a measuring cup. Add the vanilla sugar.

Using a hand-mixer, gradually increase the speed and then beat the eggs on High speed for 1 minute. (You’ll notice the yolks turning from a bright orange to yellow and becoming thicker.)

Add 1 Tbsp sweetened condensed milk and then mix on High speed for another minute.

Add another 1 Tbsp sweetened condensed milk and again mix on High speed for 1 minute or until the eggs are creamy and custard-like. (The total mixing time is approximately 3-4 minutes.)

To assemble the drinks, pour the coffee into 2 mugs, reserving 1 Tbsp coffee per mug.

Spoon the fluffy egg mixture on top of the coffee, dividing it evenly between the 2 mugs.

Drizzle the remaining coffee into each mug.

Serve the mugs in bowls of boiling water to warm-up the coffee. (You can also reheat the coffee before assembling the drink.)

Optionally, top the Vietnamese Egg Coffee with ground cinnamon or whipped cream or both.

Stir everything together and enjoy!

Yields: 2 servings

Tools I Love and Use in My Kitchen

Vietnamese Egg Coffee (Ca Phe Trung): A Drink and Dessert All in One! | recipe from runawayrice.com

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Cassava Cake (Banh Khoai Mi Nuong)

Super Easy Recipe for Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.comDeliciously starchy cassava (yuca or manioc) is combined with creamy coconut milk and fragrant mung bean to make this scrumptious sweet treat. My recipe makes a simple batter that when baked yields a golden cake that is moist, slightly chewy and just sweet enough. Cut the cake into small pieces and enjoy as finger-food. It makes a perfect little snack or a casual dessert. Enjoy!

Notes on the Recipe, Tips and Tricks

Use fresh or frozen cassava. Frozen cassava is really convenient but fresh cassava definitely tastes better.  See my video for how to prepare fresh cassava.

Be sure to mix the mashed mung well so there aren’t big chunks in the batter. Optionally, use an electric mixer to get the batter smooth.

If you’d like a chewier texture, add another 1-2 Tbsp tapioca starch.

This cake is medium in sweetness. Adjust the sweetness to your preference. Optionally, use a sugar substitute.

Line the cake pan with parchment paper to make removing the cake a cinch.

The cake will deflate when it cools and this is normal.

Store any remaining portions in the refrigerator and consume within the week. To reheat, warm the cake in the microwave for 15-20 seconds. You can freeze the cake for up to 3 months when stored in an air-tight container.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Pumpkin Cassava Cake (Banh Khoai Mi Bi Do), Silkworm Cassava Cake (Banh Tam Khoai Mi), and Steamed Banana Cake (Banh Chuoi Hap).

Ingredients

1 lb frozen grated cassava, thawed
1/2 cup mashed mung bean
3/4 cup sugar
3 Tbsp tapioca starch
1 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1/2 tsp melted butter

Directions

Preheat the oven to 375 degrees Fahrenheit.

Transfer the thawed cassava into a colander and allow to drain for 15 minutes.

In a large bowl, add the drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk and vanilla extract. Mix well making sure the batter is free of lumps.

Coat a 9-inch round pan evenly with vegetable oil.

Pour the batter into the oiled baking pan. Holding the sides of the pan, jiggle the pan gently and tap on the counter a few times to settle the batter.

Bake for 40 minutes.

Check to see if the cake is done by inserting a toothpick. It should come out clean.

Brush the top of the cake with melted butter.

Bake on 425 degrees Fahrenheit for 5-7 minutes or until the cake is golden on top.

Remove from the oven and allow to cool for 1 hour.

Run a spatula around the cake to loosen it from the pan. Remove the cake from the pan using a large spatula.

To serve, cut into small wedges or bite-sized pieces.

Yields: 4-6 servings

Tools I Love and Use in My Kitchen

Super Easy Recipe for Vietnamese Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.com

No-Fuss Recipe for a Sweet and Tasty Viet Treat: Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.com*This post contains affiliate links.*
 

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Mooncakes with Salted Egg Yolks (Banh Trung Thu / Banh Nuong Nhan Trung Muoi)

Make homemade Mooncakes with Salted Egg Yolks with this step-by-step video recipe | recipe from runwayrice.comThese beautiful mooncakes have a subtly sweet pastry dough filled with sweet mung bean and salted egg yolk. The contrasting textures and tastes of the delicate pastry, sweet mung bean and savory egg yolk is simply mouth-watering and such a delicious treat. Making these exquisite pastries at home is not difficult and I really recommend you give it a try. You’re going to have a lot of fun making them. Yes, they are a bit time-consuming to make but, the end result is so worth it. The mooncakes are such stunning gems that once done you won’t want to eat them! 🙂 Make a batch and gift them to your family and friends for the Mid-Autumn Festival. They will marvel at your baking skills and love you for the thoughtful gift. Enjoy!

Notes on the Recipe, Tips and Tricks

Making the Filling

  • Use a large non-stick pan or wok to cook the mung bean. The larger surface helps to cook-off the liquid quicker.
  • During the entire cooking process, scrap the pan often to prevent any crust from forming on the bottom. The crust will cause the mung bean to be lumpy.
  • If considerable crusting forms, reduce the heat to Low.
  • If you have cooked/roasted glutinous rice flour, add 3 Tbsp to the mung bean puree. This flour helps to absorb the liquid, reduces the cooking time and makes the mung bean more pliable, plus it tastes great!
  • Work with the mung bean while it’s warm and it’ll be easier to shape into balls. If cooled, microwave on High for 1 minute to warm up again.
  • Salted egg yolks take about 1 month to make. If you don’t have them on-hand for this recipe, as a shortcut, use lightly salted hard-boiled eggs or purchase the salted eggs from the Asian grocer.
  • Try making the cakes with double salted egg yolks for more savory goodness.

Making the Mooncakes

  • In this recipe, I use Lyle’s Golden Syrup instead of breakfast syrup which I’ve used in past for making mooncakes. I really like the taste of this syrup and it gives the cakes a beautiful golden color. Of course, if you like the breakfast syrup, this is just fine for this recipe. The syrup measurements are the same.
  • Substitute the peanut oil for any mild-tasting vegetable oil such as soybean or canola if needed.
  • The dough should be soft, moist and slightly sticky. If the dough is too dry or crumbly, add equal amounts of golden syrup and peanut oil, 1 tsp at a time, and work together. Err on the side of a drier dough rather than a wetter one. The dough will moisten and soften after the 30-minute resting period. If the dough is too wet, add 1 Tbsp cake flour at a time and work into the dough. A dough that is too wet will not hold the mooncake patterns and will ooze when left to sit at room temperature.
  • After the 30-minute resting period, do a quick test of the dough: Pinch off a small amount and roll into a ball. Let sit for 15 minutes and see if the dough oozes or loses its shape. Adjust the dough accordingly, if needed.
  • Each mooncake weighs 200 grams (7 oz): pastry dough is 80 grams (2.8 oz) + mung bean and salted egg yolk filling are 120 grams (4.2 oz). The typical ratio for dough to filling is 1:2 or 1.5:2.
  • If there are bubbles in the dough while rolling the cakes, prick with a toothpick and smooth.
  • Be sure to coat the cake ball with flour before placing into the mold (in addition to generously dusting the mold). This is the secret to preventing sticking. You can dust off the flour later. Nothing is sadder than having your beautiful mooncake stick to the mold and tearing. 🙁
  • If the mooncake sticks to the mold and tears, smooth out the dough using a small spatula or patch with thin layers of dough. Scrape off the dough from the mold and dust generously with flour before making another cake.
  • Practice makes perfect but there is a trick to getting the egg yolk centered in the cake: Place a toothpick through the egg yolk and use it as your guide when forming the filling ball and making the cakes. Roll the mung bean and dough with the toothpick in place and you’ll always know where the egg yolk is, so you can keep it centered. Don’t worry if it’s not perfect! 🙂

Storing the Mooncakes

  • Cover and refrigerate any remaining cakes. Allow the cakes to come to room temperature before eating. Enjoy within the week.
  • The mooncakes can be frozen for up to 3 months. Wrap individually in plastic wrap and then store in a resealable plastic bag. Thaw and allow to come to room temperature before enjoying. Optionally, wrap in foil and warm in a toaster oven.

Watch the video for instructions.

If you enjoyed this recipe, you may also like:

Mooncakes with Coconut Filling (Banh Trung Thu / Banh Nuong Nhan Dua)

Mooncakes with Sweet Red Bean Filling (Banh Trung Thu / Banh Nuong Nhan Dau Do)


Ingredients

Filling
14 oz (2 cups) peeled split mung bean
1/2 tsp salt
5 cups water
1 cup sugar
2 Tbsp vegetable oil
8 Salted Egg Yolks

Dough
2 cups all-purpose flour
1/2 cup cake flour
2/3 cup Lyle’s Golden Syrup
1/4 cup peanut oil
2 egg yolks
1/2 cup all-purpose flour for dusting the molds and rolling the cakes

Egg Wash
1 egg yolk
1 tsp water
1/2 tsp sesame oil

Directions

Wash the mung bean several times with cold water until the water is mostly clear. Soak the beans in a large bowl of water for at least 4 hours or overnight.

Steam the salted egg yolks over Medium High heat for 15 minutes. Allow to cool for 10 minutes. Transfer to a plate and set aside for now.

Wash the beans again with cold water and then drain. Transfer into a large pot. Add the salt and water. Bring to a boil over High heat. Stir and reduce the heat to Low. Skim off the foam from the top and discard. Continue cooking over Low heat, stirring every 5 minutes, for 20 minutes or until the liquid is absorbed and the beans are soft and creamy.

Transfer the cooked mung bean into a blender. Add the sugar. Blend on High speed until smooth, approximately 30-45 seconds.

Add the vegetable oil into a large pan along with the pureed mung bean. Cook over Medium Low heat stirring often. Slowly cook-off the liquid until the mung bean transforms from a pudding-like consistency to a stiff dough, approximately 30-40 minutes. The right consistency is achieved when you can fold the mung bean and it holds its shape.

Transfer the mung bean to a bowl. Loosely cover with plastic wrap and allow to cool for 15 minutes.

Use a food scale to weigh one egg yolk. Weigh the mung bean so that the egg plus mung bean total 120 grams. (For example, if the egg yolk is 10 grams, weigh out 110 grams of mung bean to make a filling ball that is 120 grams.) Roll the mung bean making a rough ball. Shape into a thick patty about 3-inches wide and then make an indentation in the center. Place the egg yolk in the middle. Work the mung bean around the yolk, covering it completely. Roll between your palms to smooth and shape into a ball. Repeat these steps to make the remaining 7 filling balls. Cover with plastic wrap and set aside for now.

In a large bowl, sift together the all-purpose flour and cake flour.

In a bowl or measuring cup, add the golden syrup, peanut oil and egg yolks.  Whisk together until the egg yolks are completely incorporated.

Make a well in the sifted flour and pour in the syrup mixture. (Scrape out all the syrup from the measuring cup.) Using a fork, gradually work the flour mixture into the syrup: Combine the flour and syrup together by stirring in circles, working from the edge of the bowl toward the center. Continue stirring until all the dry flour is worked into the dough. Push all the dough to one side of the bowl forming a large ball. Scoop out the dough ball and gently knead in your hands for 1-2 minutes. Place on a flat surface and knead the dough for 1 minute. (Don’t overwork the dough.) Shape the dough into a log. Cover with plastic wrap and allow to rest for 30 minutes.

Line a baking tray with a Silpat Non-Stick Baking Mat or parchment paper.

Sift the remaining 1/2 cup all-purpose flour into a large bowl. (This is used to dust the molds and make the cakes.)

Sprinkle some sifted flour on the work surface and dough log. Knead the dough gently for 1-2 minutes. Shape into a log again and cover with plastic wrap so the dough doesn’t dry out while working with it.

Use a food scale and weigh out 80 grams of dough. Roll the dough into a ball. Using a rolling pin, flatten the dough into a 5-inch circle. Place a filling ball in the center and then gently work the dough around the filling covering it completely. Gently stretch and pinch the dough together to cover the filling ball. Roll between your palms until smooth. Dust the entire ball with more flour.

Coat the mooncake mold with a generous amount of flour. Lightly tap the mold to remove the excess flour. Assemble the mold.

Place the cake ball inside the mold. Using your fingers or palm, press down gently, flattening and pushing the cake ball into the mold. (Dust with flour if the dough starts to stick to your fingers.) Press the cake evenly into the mold, filling out the corners and keeping the dough inside the mold. Prick a few holes in the cake using a toothpick to allow the steam to escape when baking. Remove the top piece of the mold. Use a rolling pin to tap the sides of the mold to release the cake. Brush off any excess flour and then transfer the cake to the baking tray. Continue with these steps until all mooncakes are made.

Position the oven rack in the middle of the oven. Preheat the oven to 375 degrees F.

Bake the cakes at 375 degrees F for 10 minutes.

Remove cakes from oven and allow to cool for 5 minutes. Spritz each cake with water.

To make the egg wash, whisk together the egg yolk, water and sesame oil. Strain the mixture. Brush each cake with the egg wash, coating it evenly.

Increase the oven temperature to 425 degrees F. Return the cakes to oven and bake for 7-8 minutes or until the tops are just golden. (Do not over-bake.)

Transfer to a wire rack and allow to cool completely (about 2 hours). Store in an air-tight container for 1 day.

Enjoy the mooncakes with hot tea!

Yields: 8 cakes

Looking for more mooncake recipes? Check out the following:

Snowskin Mooncakes Part 1: Making the Syrup and Taro Root Filling (Banh Deo: Cach Nau Nuoc Duong, Lam Nhan Khoai Mon)

Snowskin Mooncakes Part 2: Making the Dough and the Cakes (Cach Lam Vo Banh)

Piggy Mooncakes for Mid-Autumn Festival (Banh Trung Thu / Banh Nuong)


Tools I Love and Use in My Kitchen

Celebrate the Mid-Autumn Festival with these beautiful and delicious Mooncakes | recipe from runawayrice.com

Quintessential cakes for celebrating the Mid-Autumn Festival, Learn how to make these Mooncakes with Salted Egg Yolks! | recipe from runawayrice.com

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Agar Agar and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu)

Refreshing icy treat to quench your thirst and satiate that sweet tooth: Agar Agar Jelly and Faux Pomegranate Seeds Dessert (Che Suong Sa Hat Luu) | recipe from runawayrice.comThis popular chilled Vietnamese dessert with slivers of refreshing agar agar jelly, deliciously chewy mock pomegranate seeds, sweet mashed mung bean, creamy coconut milk and sweet syrup infused with Pandan aroma is full of amazing flavor and unique textures. Nothing is more refreshing than enjoying a big bowl or mug of this icy sweet treat on a hot summer day and this recipe will not disappoint. In this post, I share two different methods for making the mock pomegranate seeds. Both recipes are delicious and a lot of fun to make. Give them a try and let me know which one is your favorite!

Notes on the Recipe, Tips and Tricks

This recipe has a few different components and can seem daunting but it’s really not. Most ingredients can be prepared in advance like the Agar Agar Jelly, Simple Syrup, Coconut Sauce and Mashed Mung Bean. These supporting ingredients can be made the day before and then refrigerated. For the mashed mung bean, as it has a tendency to harden when refrigerated, simply add about 3/4 cup boiling water and mix together to achieve the fluffy mashed potatoes consistency again.

Use beet juice instead of the red food color for a more natural alternative. You may need to add a bit more beet juice to achieve the desired color. I’ve also seen these mock seeds made in assorted colors, so use your imagination and experiment. (Think red and green for the holidays!)

For the Mock Pomegranate Seeds made with water chestnuts recipe, if you really enjoy the chewiness of the tapioca starch, you can coat the water chestnuts 2-3 times with starch.

The All Tapioca Starch recipe for making the Mock Pomegranate Seeds is super fun and reminds me of elementary school science class. The starch mixture starts out as a liquid but once the paper towels absorb most of the water, you’re left with a solid chunk of tapioca. If the tapioca mixture doesn’t set after 5 minutes, remove the wet paper towels from the top and replace with new, dry ones. The same can be done for the underside of the tapioca when you flip it over. If the tapioca is still wet, simply use more paper towels to absorb the excess water.

If you let the Mock Pomegranate Seeds made with all tapioca starch dry completely, you can store in an air-tight plastic bag or container in your pantry and use at a later time.

After cooking and if not serving the mock pomegranate seeds right away, add just a little bit of the simple syrup or cold water to prevent the seeds from sticking together. Be sure to serve within the day or they will become bloated and soggy.

The pomegranate seeds are best enjoyed the day they are made but they can be refrigerated. To reheat, simply boil in water again for 5 minutes and then dunk in the ice bath to revive the chewy texture.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Refreshing Iced Jasmine Green Tea with Lychee Jelly, Three Color Dessert (Che Ba Mau), Sweet Mung Bean Pudding (Che Tao Soan, Che Dau Xanh)

Ingredients

Agar Agar Jelly
2 cups water
2 1/2 tsp agar agar powder
1/3 cup sugar

Mashed Mung Bean
1 cup peeled, split mung bean
1/4 tsp salt
1 1/2 cups water
1/3 cup sugar

Simple Syrup
3/4 cup water
3/4 cup sugar
8-inch Pandan leaf

1 3/4 cups Coconut Sauce

Mock Pomegranate Seeds using Water Chestnuts
2-8 oz cans water chestnuts (10 oz drained)
2/3 cup tapioca starch
1 tsp red food color or beet juice

Mock Pomegranate Seeds using All Tapioca Starch
1 1/2 cups water
3 1/4 cups tapioca starch
1/2 Tbsp red food color or beet juice
1 tsp water

Directions

To make the Mashed Mung Bean: Wash the beans several times with cold water until the water is mostly clear. Soak the beans in a large bowl of water for at least 4 hours or overnight.
Wash the beans again with cold water and then drain well. Transfer the beans to a rice cooker. Add salt and water. Spread out the beans into an even layer in the cooker. Close the lid and set to Cook. When the cooker switches to the Keep Warm setting, unplug from the wall outlet. Add sugar. Using a paddle spoon, quickly mash the beans while mixing in the sugar. (This takes about 2 minutes.)
Close the lid and let the beans cooking using the residual heat for another 10 minutes.
Transfer the mashed mung bean into a bowl. Cover and set aside for now.

To make the Simply Syrup: Combine the sugar and water in a small saucepan. Cook over Medium heat, stirring until the sugar is dissolve. When the syrup starts to a boil, turn off the heat.
Add the Pandan leaf.
Allow the syrup to cool and then transfer to a serving bowl. Set the syrup aside for now.

To make the Agar Agar Jelly: Whisk together the agar agar powder and water. (The powder won’t dissolve completely.) Let the mixture rest for 15 minutes.
Cook over Medium heat, stirring continuously to dissolve the powder. Add the sugar and combine.
When the mixture comes to a boil, reduce the heat to Low and simmer for 2-3 minutes. During this time, skim the foam from the top and discard.
Pour the hot jelly mixture into a glass dish or bowl. Allow to cool on the counter for 1 hour or until it sets.
Run a knife around the container to loosen the jelly and then cut into thick bars.
Use a mandoline with a blade for thick cuts to shred the jelly.
Cover the jelly and chill in the refrigerator until serving time.

To make the Mock Pomegranates Using Water Chestnuts: Drain the canned water chestnuts and then rinse with cold water. Chop the water chestnuts into small pieces.
Transfer half of the water chestnuts into a small bowl. Add 1/2 tsp red food color and combine well. Add 1/3 cup tapioca starch and combine with the water chestnuts coating all pieces evenly.
Transfer the coated water chestnuts to a fine colander and then toss gently to remove the excess starch.
Fill a large bowl with ice water and place a colander inside the bowl. Keep this close to the stove.
Bring a large pot of water to a rapid boil.
Sprinkle a spoonful of the mock seeds into the boiling water and then stir to prevent sticking. Continue adding more spoonfuls of the mock seeds until all are added.
Reduce the heat to Low and cook until all the mock pomegranate seeds float to the top, approximately 2-3 minutes.
Transfer all seeds to the ice bath and let soak for 1 minute.
Transfer just the mock pomegranate seeds to bowl leaving the water behind.
Continue making the next batch with the remaining water chestnuts.

To make the Mock Pomegranates Using All Tapioca Starch: Line a 13 X 9-inch pan with 3-4 sheets of paper towels.
Add 1/2 cup tapioca starch to the water and stir until dissolved. Continue to gradually add the starch to the water, stirring each time until completely dissolved and until all the starch is added. (The mixture will become thick and sludgy.)
Pour the starch mixture into the paper towel-covered pan.
Place 3-4 more sheets of paper towels on top of the starch mixture, patting down gently. Let everything rest for 5 minutes.
Remove the paper towels from the top and discard. The tapioca mixture should be solid now and moist.
In a small bowl, combine the red food color and water.
Use a brush to evenly coat the tapioca with the red food color.
Place a cutting mat over the pan and then flip the pan over. Remove the pan and bottom layer of paper towels.
Brush this side with red food color as well.
Let the tapioca mixture rest until the surface is dry, approximately 10-15 minutes.
Using a sharp knife, cut the tapioca vertically into thin strips, approximately 1/4-inch thick.
Cut horizontally now to make small squares.
Use a spatula to lift and separate the tapioca pieces. Then gently break the pieces apart along the cut lines.
Bring a large pot of water to a rapid boil.
Sprinkle a spoonful of the mock seeds into the boiling water being careful not to dip the spoon into the water. Use chopsticks or another spoon to stir the seeds to prevent sticking.
Continue adding more spoonfuls and stirring until all mock seeds are added.
Cook over Medium Low heat boiling gently for 10 minutes and stirring frequently.
Transfer all seeds to the ice bath and let soak for 1 minute.
Transfer just the mock pomegranate seeds to bowl leaving the water behind.

To assemble this wonderful dessert, add a generous amount of crushed ice into a large mug or bowl. Add a few spoonfuls of the agar agar jelly, sweet mashed mung bean and mock pomegranate seeds. Drizzle with the creamy coconut sauce and simple syrup. Mix everything together.  Now add a big straw to slurp up your icy drink or grab a big spoon and dig into your dessert soup. Enjoy!

Yields: 4-6 servings

Icy Cold and Refreshing Agar Agar Jelly and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu) | recipe from runawayrice.com

Tools I Love and Use in My Kitchen

Easy recipe for Faux Pomegranate Seeds Dessert (Hat/Hot Luu) | recipe from runawayrice.comEasy recipe (and video) for making mock pomegranate seeds (hot luu) to enjoy with your favorite desserts and icy drinks! | recipe from runawayrice.com

Dessert Time!! Serving up Che Suong Sa Hat Luu: Simple Syrup, Sweet Mashed Mung Bean, Creamy Coconut Sauce, Faux Pomegranate Seeds (2 different version) and Agar Agar Jelly | recipe from runawayrice.com*This post contains affiliate links.*

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