If you are a sweet tooth, don’t miss the delicious and nutritious chestnut dessert. Go to the kitchen now with TasteVN to learn how to cook this dessert to treat your whole family; I guarantee that once you try it, you will remember it forever.
1. Young coconut chestnut dessert
Preparation
20 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Young Coconut Chestnut Dessert Serves 4 people
Chestnuts 300 gr Young coconut flesh 200 gr (or young coconut jelly) Fresh coconut water 180 ml White tapioca pearls A little Tapioca flour 2 tablespoons Coconut milk 3 tablespoons Unsweetened milk 100 ml Brown sugar 100 gr Roasted almonds 100 gr Roasted sesame 50 gr
Ingredient image
How to prepare Young Coconut Chestnut Dessert
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Prepare the chestnuts
First, use scissors to cut the shell of the chestnut in a horizontal line around the body of the nut, making sure not to cut too long or too short.
Next, soak the chestnuts in water for about 2 hours, then take them out and place the chestnuts in a pan, cover it and roast over medium heat for about 10 minutes until the chestnuts are soft and have a more beautiful color.
After that, open the lid and roast for another 20 – 25 minutes before turning off the heat and letting them cool.
Note: When roasting the chestnuts, remember to turn them over to ensure all nuts are evenly cooked and not burnt!After 10 – 15 minutes when the chestnuts have cooled, proceed to peel the shell to take out the nut inside.
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Cooking chestnut dessert
Next, add a little white tapioca pearls and pre-processed chestnuts to the pot, cover with a lid and cook for about 5 – 7 minutes until the chestnuts are softer and the tapioca pearls are cooked and float to the surface.
At this point, put 2 tablespoons of tapioca flour in a bowl with 3 tablespoons of coconut milk and 150ml of unsweetened fresh milk, then stir until the mixture is well combined.
Next, add the mixed tapioca flour into the pot, stir well and cook for another 2 – 3 minutes then turn off the heat.
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Completion
Scoop the dessert into a bowl, sprinkle with a little toasted almond, young coconut meat (young coconut jelly) along with a bit of roasted sesame to enjoy.
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Final Product
The final product is a bowl of young coconut chestnut dessert with an extremely eye-catching appearance and a very appealing faint fragrance.
The first bite will reveal a mild sweetness, not at all sharp, blended with the buttery chestnut, and if you bite into a piece of rich, fragrant young coconut, it must be said that nothing is better. Try making it right away!
2. Longan Chestnut Dessert
Preparation
40 minutes
Cooking
30 minutes
Difficulty Level
Easy
Ingredients for Longan Chestnut Pudding Serves 4
Chestnuts 500 gr Dried longan 100 gr (longan) Canned longan 1 can (or substitute with fresh longan) Pandan leaves 2 sprigs Jasmine flowers 2 pieces (optional) Sugar 150 gr Salt 1 teaspoon
Where to buy canned longan?
- Canned longan is currently widely available in many grocery stores or supermarkets, for convenience you can find it at the nearby Bách hoá XANH supermarket or order online at bachhoaxanh.com.
- The price of a can of canned longan ranges from 69,000 to 80,000 VND/ can.
- In addition, you can completely use fresh longan as a substitute!
How to make Longan Chestnut Pudding
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Prepare the longan and canned longan.
Put longan into a small bowl, pour about 350ml of water in, and soak for about 30 minutes. After the longan has expanded, use a sieve to filter out the longan, keeping the water to cook the dessert. Next, wash the longan thoroughly with water and let it drain.
For the canned longan, drain all the liquid from the can and take the longan flesh.
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Cook chestnut longan dessert
You pour all of the longan soaking water into the pot along with 750ml of fresh water and place it on the stove.
Then add 2 pandan leaves, 150g of sugar, 1 teaspoon of salt, and 2 jasmine flowers (optional) and bring to a boil over medium heat.
When the water in the pot boils, use a ladle to skim off the foam, then continue to add all the longan, half of the canned longan flesh, and two-thirds of the prepared chestnuts into the pot and cook for about 7 – 10 more minutes before turning off the stove.
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Completion
At this point, you stuff all the remaining chestnuts into each cavity of the leftover canned longan flesh.
Finally, you scoop the cooked dessert into a bowl, place the longan wrapped around the chestnut on top, and the dessert is ready to serve.
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Product
Longan chestnut sweet has a faint fragrance of pandan leaves and jasmine. The chestnuts are rich and buttery, paired with sweet, crunchy, juicy longans, creating an irresistible delicious flavor that will surprise you with this special combination.
If you prefer a mild, refreshing taste, you can add a few ice cubes to make the dish even more appealing. Let’s try making it right away!
How to choose good quality chestnuts
- You should choose chestnuts that have a shiny, uniform shell, brown or reddish-brown in color, and especially those that are whole and not cracked.
- Additionally, you should observe the inside of the nut; good chestnuts will have a creamy white kernel, looking quite firm, and when eaten, they taste rich and fragrant.
- Avoid buying chestnuts with peeling fibers on the outside, dull in color, and when shaken lightly, if you do not hear any sound, then those chestnuts are spoiled or have been stored for too long.
With just a few simple steps, you can have 2 delicious and nutritious chestnut pudding. I hope that with the detailed guide from TasteVN, you will successfully make this pudding and enjoy it deliciously with your family!
