Ms. Lê Thị Ánh Trinh
Vietnamese rainbow sweet soup is a familiar dessert in Vietnam. This dessert, when combined with coconut jelly, can suit all tastes from children to the elderly with its harmony in colors and flavors. What are you waiting for? Quickly write down the following recipe to make this delicious dish for your family.
1. Ingredients needed for this sweet soup
To cook Vietnamese rainbow sweet soup with coconut jelly the correct way, you need these ingredients:
Water chestnuts: 350g.
Peeled green beans: 300g.
Tapioca starch: 50g.
Roasted peanuts: 50g.
Shredded coconut: 150g.
Carrot, beetroot: 1 piece.
Pandan leaves: 5 - 6 leaves.
Agar powder: 1 pack.
Sugar: 500g.
Coconut jelly: 200 - 300g (can buy pre-made type to save time).
Grass jelly: half a block.
2. Let’s get started
Once you have all the necessary ingredients, you can begin to prepare them.
2.1 Make colored tapioca pearls
First, wash the pandan leaves, carrots and beetroot. Then chop all three vegetables into small pieces. Remember to leave some whole pandan leaves for later use.
Next, blend the pandan leaves, carrots and beetroot with a little water until smooth and strain through a sieve to get the juice.
Peel the water chestnuts, wash them, and cut them into cubes. Divide the water chestnuts into 3 equal parts and soak them in pandan leaves, carrot, and beetroot water for about 30 minutes to let the water chestnuts absorb the color.
After 30 minutes, remove the water chestnuts and add dry tapioca starch, mix well to coat the water chestnuts with a layer of starch on the outside.
Don't throw away the water used to soak the water chestnuts, put it in a pot and bring it to a boil. Then add the water chestnuts and boil until they float to the top and the outer coating turns clear, then turn off the heat.
Remove the water chestnuts and rinse with water so they don't stick together.
2.2 Make grass jelly
Divide the remaining pandan leaves into 2 parts. Take 1 part of the pandan leaves, puree them, then filter them through a sieve to get the juice. Strain the pandan leaf mixture once more, then mix the 2 parts of pandan juice together.
Put the pandan leaf water on the stove and bring to a simmer. Once the pandan leaf water is hot and steaming, add the agar powder and stir until the agar powder is completely dissolved.
Turn off the stove, pour the pandan leaf jelly into a tray and put it in the refrigerator to freeze. After 2 to 3 hours, take it out and cut it into strips.
2.3 Cook green beans
Wash the green beans and soak them in water for about 1 hour first to soften them and save time when cooking.
After soaking the beans, put them in a pot with a bit of water, cook with low heat until the beans are cooked and can be crushed, then turn off the stove.
Put the beans in a bowl or cup, and use a spoon to mash or blend until the beans are smooth.
2.4 Make juice
Pour water into the grated coconut, squeeze hard and filter through a sieve to get the coconut milk. Repeat several times until the grated coconut no longer gives any more coconut milk.
Pour the freshly squeezed coconut milk into a pot, add sugar and a few pandan leaves to create fragrance, then put the pot on the stove. Cook until the mixture boils slightly, then add half a cup of tapioca starch mixed with water to thicken the coconut milk. Stir well in one direction, then turn off the stove and let it cool.
Note that when cooled, the coconut milk will be thicker, so depending on your preference for thin or thick coconut milk, mix in the tapioca starch accordingly.
2.5 Prepare grass jelly and coconut jelly
Wash the grass jelly and cut it into bite-sized pieces. You can put the grass jelly in the fridge first to make it crispy and cool.
Pour the coconut jelly into a bowl and put it in the fridge with the grass jelly.
3. Present the Vietnamese rainbow sweet soup
Add the jelly, tapioca pearls, mung beans, coconut jelly and grass jelly into the glass. Then, pour the coconut milk on top and add ice cubes and roasted peanuts on top. Mix well and enjoy.
Vietnamese rainbow sweet soup with coconut jelly will have the sweet and fatty taste of the broth, and the rich taste of green beans. Moreover, the jelly, tapioca pearls, coconut jelly and grass jelly are crunchy, chewy and cooling. The more you eat it, the more you’ll love it.
The special thing about this sweet soup dessert in this recipe is the addition of coconut jelly. The fresh, crunchy flavor of the coconut jelly makes the dessert fun and exciting and also creates a unique flavor.
Our recipe for making Vietnamese rainbow sweet soup and coconut jelly is very simple, you just need to start making it right away. GC Food is a company specializing in providing standard, quality coconut jelly. Each GC Food coconut jelly package delivered to customers is carefully taken care of from the ingredients to the packaging. Therefore, the coconut jelly product is not only of high quality but also safe.
In addition to coconut jelly, GC Food also has many other products waiting to be discovered. So, if you are curious and want to know more about those products, please visit the GC Food’s page for more detailed information.
This article was compiled by the GC Food Team - Experts in natural ingredients.
