Summer is here, let’s cool down right away! Mủ trôm dessert is a dessert that is extremely refreshing and good for health. What’s better than a hot day with a cold glass of mủ trôm dessert? Today TasteVN will share with you 4 very simple and quick ways to make mủ trôm dessert. Cooking right away!
1. Mủ trôm and ginkgo dessert
Preparation
30 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Mủ trôm and ginkgo dessert For 4 servings
Mủ trôm 30 gr Ginkgo 100 gr (shelled) Longan 200 gr Job’s tears 100 gr Dried red dates 50 gr (pitted) Goji berries 20 gr Basil seeds 20 gr Rock sugar 300 gr
How to choose fresh ingredients
How to choose good ginkgo nuts
- You should choose big ginkgo nuts, of uniform size, still with the outer shell intact and the brown inner skin.
- Opt for freshly harvested ginkgo nuts, which should be plump, without any signs of boring insects or termites.
- Avoid buying ginkgo nuts that have lost their characteristic smell due to chemical treatment, or those that have had their shells removed and have been stored for a long time.
How to choose fresh, meaty longan
- You should buy longan in bunches, with green stems, looking sturdy and with fresh leaves.
- Choose longan fruits that have a characteristic smell, with bright brown skin.
- Limit buying longan fruits with excessively smooth skin or those that have fallen from the branch.
Where to buy goji berries and red dates?
You can easily buy seedless goji berries and red dates at traditional medicine shops, dry goods stores at markets, or at supermarkets.
How to make Chè mủ trôm with ginkgo nuts
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Prepare the ingredients
Wash the mủ trôm to remove any remaining dust, then soak it in water overnight to allow it to fully expand.
Wash the bo bo in water and soak it in boiling water for 4 – 5 hours for it to expand.
Peel the longan and remove the seeds. The ginkgo nuts should have their shells removed, and the flesh cleaned. Soak the basil seeds in warm water for 2 – 3 minutes to fully expand.
Tip:- To fully expand the mủ trôm when you don’t have time to prepare, you can soak it in hot water around 70 – 80 degrees Celsius for 4 – 5 hours, but it’s best to soak it overnight.
- Make sure that the inner flesh of the ginkgo nuts is completely removed, as this is essential for delicious cooking.
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Cooking Job’s Tears and Ginkgo
Place a pot of water on the stove and add Job’s tears, boil for 15 – 20 minutes until soft.
When the Job’s tears are soft, add Ginkgo and cook for another 15 minutes, then remove everything and let it cool.
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Cooking dessert
Place a pot with about 1 liter of water (equivalent to 1 bowl of water) on the stove and heat it up. When the water starts to bubble, add palm sugar and cook until it completely dissolves.
Add job’s tears and ginkgo nuts to cook. Then add red dates and goji berries and cook for another 15 minutes.
When the dessert is cooked, turn off the heat and add the pitted lychee. Once the dessert has cooled, add the agar and basil seeds and stir well.
Tip: You can use palm sugar, goji berries, and red dates in any quantity you like. -
Final product
The agar dessert with ginkgo nuts has a chewy agar that melts in your mouth, with the nutty flavor of ginkgo nuts, the fragrant aroma of red dates and goji berries, and the sweet taste of lychee combined with the refreshing sweetness of the broth.
This is an extremely delicious dessert that cools you down! You just need to scoop the dessert into a bowl and add some ice cubes or shaved ice to enjoy. On a hot summer day, having agar dessert with ginkgo nuts is the perfect refreshment!
2. Green bean jelly with gum arabic
Preparation
30 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for Green bean jelly with gum arabic For 2 servings
Gum arabic 10 gr Green beans 200 gr Agar-agar 50 gr Pandan leaves 7 leaves Salt/ sugar A little
How to choose fresh green beans
- You should choose green beans that are plump, evenly sized, and not crushed.
- Do not buy green beans if you notice they are infested with pests or if any beans have turned black.
How to cook Green bean jelly with gum arabic
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Prepare the ingredients
Wash the gum arabic with water to remove any remaining dirt, then soak it overnight to soften it.
Soak the green beans for about 4 – 5 hours. Wash the pandan leaves and tie them into a bundle.
Wash the agar-agar and soak it in water for about 4 hours until it expands, then rinse multiple times to remove all the sliminess from the agar-agar.
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Cook the che
Place a pot on the stove, add about 2 liters of water, pandan leaves, and a pinch of salt, then bring to a boil.
When the water boils, remove the pandan leaves and add the green beans, cooking for 35 – 40 minutes until the green beans are soft. You can take a sample of the green beans, and if you see them swell, they are soft.
At that time, add 4 tablespoons of sugar and then add the seaweed, cooking for another 15 minutes before turning off the heat.
When the che has cooled, add the gum tragacanth and stir well.
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Final product
The Green Bean Che with Gum Tragacanth is chewy and soft, has a moderately sweet taste, a fragrant smell from the pandan leaves, and the nutty flavor of green beans, making it a very easy and delicious dessert to prepare.
The best way to enjoy it is when it is cold, and you can serve it with crushed ice or ice cubes.
3. Mung Bean and Trôm Jelly Dessert
Preparation
10 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Mung Bean and Trôm Jelly Dessert Serves 2
Mung beans 300 gr Trôm jelly 50 gr Rock sugar 300 gr
How to choose fresh and delicious mung beans
- Choose fresh, round mung beans that are about half the length of your finger and have a slightly yellowish-white color.
- You can check by pressing your finger into the mung bean; if it still releases a little water when pressed, then it is fresh.
- Avoid choosing mung beans that are bruised or have wrinkled skin. Also, do not select mung beans that are wet, as they will bruise easily and wilt quickly.
How to prepare Mung Bean and Trôm Jelly Dessert
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Prepare the ingredients
Rinse the trôm jelly briefly to remove any dirt, then soak it in water overnight.
Wash the fresh mung beans thoroughly, remove the green sprouts, and let them drain. If you buy pre-peeled mung beans, just rinse them clean.
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Cook the lotus seed jelly
Place a pot on the stove, add about 1 liter of water (1 bowl of water), then add the lotus seeds to cook. Cook over medium heat until the water boils, then reduce to a simmer for about 35 – 40 minutes until the lotus seeds become soft.
Remember to regularly skim off the foam!
When the lotus seeds are soft, add rock sugar and cook for another 10 minutes, then turn off the heat.
Tip: You can adjust the amount of sugar according to your family’s taste. -
Make lotus seed jelly
When the lotus seed jelly is cool, scoop it into a bowl and top it with the jelly to enjoy!
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Final Product
Chè mủ trôm with lotus seeds has fresh, soft, jelly-like mủ trôm, the rich flavor of lotus seeds, and the light sweetness of rock sugar, making it a delicious dish that you can’t miss on hot days!
The dessert is best enjoyed cold. You can keep the chè refrigerated and serve it directly or with ice as you prefer.
4. Chè mủ trôm hạt é
Preparation
30 minutes
Cooking
10 minutes
Difficulty
Easy
Ingredients for Chè mủ trôm hạt é Serves 2 people
Mủ trôm 30 gr Hạt é 20 gr Pandan leaves 5 leaves Rock sugar 100 gr Vanilla powder 1/2 teaspoon Salt 1 teaspoon
Ingredient Image
How to make Che Mu Trom Hat E
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Prepare Mu Trom and Hat E
Mu trom bought should be washed thoroughly to remove all the dust, then soak in water and leave overnight. After soaking and swelling, rinse the mu trom 1 – 2 times with water to make it really clean.
Hat e should be soaked in water for about 1 – 2 hours to expand. Pandan leaves should be washed clean and tied into a bunch.
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Cook the Che
Put 1 pot of water with 1 liter of water (about 1 bowl of water) on the stove, add rock sugar, 1 teaspoon of salt, and pandan leaves, and boil for 5 – 10 minutes.
When the water boils and the rock sugar dissolves, remove the pandan leaves and turn off the heat. Add 1/2 teaspoon of vanilla powder to make the syrup smell better.
When the syrup cools, add the soaked mu trom and hat e, and stir well.
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Final Product
In no time, you have cooked a very refreshing and delicious dessert of jackfruit jelly with basil seeds! This is a very easy-to-make dessert that is good for health and beauty!
Jackfruit jelly with basil seeds has a chewy texture, and the basil seeds add a delightful crunch, making it both good for beauty and extremely tasty.
Information about Jackfruit Jelly
What is jackfruit jelly?
- Jackfruit jelly is the resin of the jackfruit tree. The resin is tapped from the trunk of the tree in a way similar to how rubber sap is collected. The jackfruit tree grows wild and is widely cultivated in the Central South provinces of our country.
- After being collected, the jackfruit jelly is sun dried. Dried jackfruit jelly has a light yellow-brown color that is either translucent or clear white (the clear white type has been processed and cleaned), and it can be in the form of long sticks or small pellets resembling rock sugar.
- Jackfruit jelly juice is a familiar drink that helps to cool the body, detoxify, regulates blood sugar, stabilizes blood pressure, and is particularly effective in treating constipation.
Where to buy dragon’s blood resin?
- You can buy dragon’s blood resin at food stores and supermarkets nationwide.
- When purchasing, remember to pay attention to the sealed packaging and the expiration date of the dragon’s blood resin!
Why should you use rock sugar?
- Rock sugar has a mild sweetness, making it extremely suitable for cooking dragon’s blood resin dessert.
- Moreover, it also has a cooling effect, relieving heat, which is very suitable for preparing refreshing dishes that are good for health.
- You can buy rock sugar at stores, markets, and supermarkets nationwide.
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So TasteVN has guided you through 4 ways to cook dragon’s blood resin dessert that are extremely refreshing for hot days. Wish you success!
*Refer to the recipes and images from the YouTube channels: I am from Ben Tre, Laughing Out Loud, SEAVY Specialties of Khanh Hoa and HUONG 9X VLOG
