Saturday, 11 May 2013

Areca flower Sweet soup

Tags : tea, areca, sweet, stunning, vietnamese, food, vegetables, guide, use,....


- The soul makes this tea bowl where there is something strange items that close home: cassava, green beans, diameter, coconut, grapefruit peels.
Based on the experience of older people, tea utensils to cook beans pepper is small but golden and fragrant, particle and other particles are not flat. After a half day bean dip, give out deals and sprinkle a few grains of salt, drained of eager new offers steamed. Water into the flour, then stir to dissolve, filter for fine powder.

- Must heating olive Riu fire and manipulate it should stir flour stirring constantly, that water vapor is comparable to stop to avoid the powder is not too old nor too young. Just stir, just mix with water to cook with flowers grapefruit, green beans are very hands on. Just hand inadvertently stirred a bit old, tea will lose the natural aroma of grapefruit flowers.

- This dish tastes sweet tea, the taste is very ethereal lightness. Can you eat with sticky rice, or as a dessert after a meal.

I/ Ingredients: ( LEVER : EASY )

- Green Beans Coffee: 300 g

- Flour power: 200 g

- Sugar: 300 g

- Coconut milk, flour, vanilla

II/ Implementation:

- Green beans washed, cooked, let it cool

- Flour + sugar + cold water, cook up north, west stirring

- Powder in, to vanilla, lift down, green beans scattered multitude, stirring lightly

- When eaten, the coconut milk with flour win

Chè hoa cau (Vietnamese mung bean dessert soup)
Chè hoa cau (Vietnamese mung bean dessert soup)
III/ Ingredients (to serve 8 small bowls) :
- 200g mung beans, soaked for 3 hours\

- 100g Vietnamese arrowroot starch (Bột sắn) or tapioca flour. If using tapioca flour, add in 2 tsp vanilla essence

- 5 cups water

- 250-300g rock sugar or raw sugar (to taste)

IV/ Method :
- Drain the soaked mung beans well. Put them in a steamer with a pinch of salt. Steam over medium heat until the beans are just tender. Set aside to cool.

- In a pot, bring 5 cups of water to the boil. Add in sugar and stir to dissolve.

- Dissolve the Vietnamese arrowroot starch (or tapioca flour) with ½ cup of water. When the water in the pot is boiling, gently pour the arrowroot mixture in. Stir gently over medium heat until the mixture just thickens. Cool.

- You can serve this dessert hot or cold. To serve, ladle the pudding into a bowl, and sprinkle cooked mung bean on top.

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