Tapioca in Coconut Milk Recipe (Sương Sa Hột Lựu)

One of my favorite Vietnamese Dessert Recipes in summer is Tapioca in Coconut Milk (Sương Sa Hột Lựu). It has a great combination between jackfruit, pandan jelly; basil and pomegranate seeds. Trust me; if you have a chance for tasting it, you will never forget its flavor. I have to admit that I am addicted this dessert from I was still a kid.
 

Tapioca in Coconut Milk Recipe (Sương Sa Hột Lựu)
 

So, are you ready to discover one of amazing Vietnamese Dessert Recipes like this one with me? Weekend is coming soon, why don’t you choose this dessert for yourself and family? It will be a best decision so far. When you feel free, welcome to follow my instruction below and let us start cooking right now.

Ingredients:

Making the pink pomegranate seeds: 7 – 8 water chestnut fruits, 3 tablespoons tapioca starch
Making the pandan jelly: 2 teaspoons jelly flour, 20g pandan leaves, ¼ bowl white sugar, 400ml water
Making sugar syrup: palm sugar, 10g pandan leaves
Making coconut syrup: 300ml coconut milk, 2 teaspoons sugar, 1 teaspoon salt, 1 teaspoon tapioca starch
9 – 10 jackfruit segments
2 teaspoon dried basil seeds
Strawberry syrup, pink color food water

Process:

Step 1: Peel off the cover of water chestnut, clean and slice into small cubes. Wait to get dry. Next, pour them into clean bowl, add a little pink color food water to create color for this dessert. Then, add tapioca starch to cover outside of these cubes.
 

 

Step 2: Filter to weed out the tapioca starch which does not stick around water chestnut cubes.
 

 

Step 3: Boil water, and pour water chestnut into pot. Cook about 2 – 3 minutes and pour into basket, wash immediately in cold water and wait to get dry.
 

Click Tapioca in Coconut Milk Recipe (Sương Sa Hột Lựu) to see more

From VietnameseFood.com.vn