How to make pomelo sweet soup with aloe vera at home

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Pomelo sweet soup is a familiar and appealing dessert with a refreshing, easy-to-enjoy flavor that many people love. However, to make pomelo sweet soup at home correctly and without bitterness, you need to know a few tips. Join GC Food in discovering this simple yet incredibly delicious pomelo and aloe vera dessert recipe!

1. Ingredients for an appetizing pomelo sweet soup with aloe vera

To begin making this refreshing pomelo sweet soup at home, you’ll need to prepare some basic ingredients for about 5 servings. The special feature of this recipe is the inclusion of aloe vera (optional):

• Pomelo (1 fruit): Choose a pomelo with a thick peel to get the white, crisp, and chewy pulp.

• Mung beans (200g): Use peeled mung beans to save time. The beans will add a rich, creamy flavor to the pomelo dessert.

• Tapioca starch (120g): Used to coat the pomelo pulp, creating its characteristic crunchy texture.

• Coconut milk (100ml): Essential for a rich and creamy flavor.

• Aloe vera as preferable

• Seasonings: Prepare about 145g of sugar and 2 tablespoons of salt to remove the bitterness from the pomelo peel, and a few pandan leaves for added aroma.

With these ingredients prepared, you already have more than half of what you need to make a successful pomelo sweet soup.

2. Making pomelo sweet soup with aloe vera at home

Now it’s time to start making authentic pomelo sweet soup. This process will guide you step-by-step, from preparing the crispy pomelo peel and cooking the creamy mung beans to completing a fragrant pot of pomelo dessert.

Step 1: Processing ingredients

• Mung beans: Wash 200g of peeled mung beans, remove any damaged beans, then soak in cold water for about 4 hours until softened. After soaking, cover the beans with water, microwave at 800W for about 10 minutes (or steam using conventional methods).

• Pomelo peel: Use a knife to completely remove the green outer layer, keeping only the white pith. Cut the pomelo pith into small, bite-sized pieces.

Step 2: Remove bitterness and marinate pomelo peel.

This is the most important step in making pomelo sweet soup to ensure the peel is not bitter and remains crispy:

• Removing bitterness: Put the chopped pomelo peel into a bowl, add 1 cup of water and 2 tablespoons of salt. Squeeze vigorously with your hands to remove all the bitter sap from the pomelo peel. Then, rinse the grapefruit peel several times under cold running water to remove the salt.

• Blanch and chill: Bring a pot of water to a boil, add the rinsed pomelo peel and blanch for about 3-5 minutes. Immediately remove and soak in a bowl of cold water for 3 minutes, then drain.

• Sugar marination: Put the pomelo peel in a bowl, add ½ cup of water and 3 tablespoons (about 45g) of sugar. Mix well and let it sit for 2-3 hours so the pomelo peel absorbs the sweetness.

Step 3: Simmering the pomelo peel and coating it with tapioca starch

• Stir-fry the pomelo peel: After marinating, place a pan on the stove and stir-fry the pomelo peel over low heat for about 20 minutes.

• Coat with tapioca starch: Once stir-fried, add 120g of tapioca starch, stir quickly and evenly so that the starch coats the entire surface of the pomelo peel.

• Boiling the pomelo peel: Bring another pot of water to a boil, then add the flour-coated pomelo peel mixture. Cook until the pomelo peel becomes translucent, then remove and immediately place it in a bowl of ice water to make it crunchy.

Step 4: Making pomelo sweet soup

• To make the dessert base: Boil about 2 liters of water, add pandan leaves and boil for 2-3 minutes to extract the aroma, then remove the leaves. Add ½ cup of sugar (about 100g) to the pot.

• To thicken: Mix the remaining 20g of tapioca starch with a little filtered water, then gradually pour it into the sugar syrup pot, stirring constantly until the dessert reaches the desired consistency.

• Add the cooked mung beans and the prepared crispy pomelo peel to the pot, continue stirring, and bring to a boil for another 1-2 minutes. Adjust the sweetness to your taste, then turn off the heat.

A successful pomelo sweet soup will have soft, cooked mung beans, crunchy pomelo peel, and the rich, fragrant flavor of coconut milk. Scoop the dessert into a bowl and drizzle with some coconut milk (and diced aloe vera, if available). This dish is delicious served hot or cold.

GC Food has guided you through this pomelo sweet soup with aloe vera recipe, which is both appetizing and offers many health benefits.

The recipe is suggested by G.C Food Joint Stock Company, a supplier of aloe vera products that meet VietGAP and GlobalGAP standards. GC Food's aloe vera products are manufactured and packaged in a closed process, ensuring food safety and hygiene standards, making them a reliable choice.

With a mission to bring the highest quality products to consumers, GC Food has continuously invested in and developed its production line system, as well as researched many new products from aloe vera and coconut. To learn more about GC Food and see our high-quality coconut jelly and aloe vera products, please visit About Us for more information.

We hope you successfully make this simple pomelo sweet soup at home and enjoy relaxing moments with your family.

This article was compiled by the GC Food Team - Experts in natural ingredients.