Flower tea with cassava starch, also known as apple tea, mung bean tea is a delicious and nutritious dessert that is very familiar to us. However, today the special section Into the Kitchen of TasteVN will introduce you to 2 brand new recipes to make this delicious dish. Let’s follow along!
1. Flower tea with cassava starch (apple tea)
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Flower tea with cassava starch (apple tea) Serves 5 people
Split mung beans 200 gr Water chestnut 100 gr Pandan leaves 4 branches Coconut milk 400 ml Rice flour 1/2 tablespoon Cassava starch 75 gr Tapioca flour 85 gr Grapefruit flower essence 1 teaspoon ( or banana essential oil) Vanilla extract 1 teaspoon Rock sugar 300 gr White granulated sugar 1 tablespoon Salt a little
How to choose delicious and quality lotus roots
- When buying lotus roots, you should choose those that are firm and not soft, have no unpleasant smell, have a certain weight, glossy skin, and no cracks.
- You should not choose light, too small, soft fruits with an unpleasant smell. Because those may have gone bad.
-800x450.jpg "2 Ways to Cook Delicious and Thick Cau Flower Sweet Soup with Cassava Starch (Tao Xon) 3")
How to make Che Hoa Cau with cassava starch (Che Tao Xon)
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Soak the beans
Soak 200g of peeled mung beans in water and add 1/2 teaspoon of salt for about 2 – 3 hours for the beans to swell and soften.
Tip:
- Make sure the water covers the beans for them to soften quickly!
- You can soak the beans for 2 – 3 hours or overnight to make them softer and tastier.
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Cook the beans
Put the soaked beans into the pot with enough water to cover the beans, boil on high heat until it starts to boil, then reduce the heat to prevent the beans from overflowing.
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Strain the water and continue cooking
Boil for about 5 minutes, when the beans are translucent, turn off the stove and strain the water out. Then, put the pot of beans back on the stove and simmer on very low heat for about 15 minutes until the beans are soft and fragrant, then turn off the heat.
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Mixing cassava starch and tapioca flour
Mix the flour with 75g of cassava starch, 75g of tapioca flour, and 1 cup of filtered water, stirring the mixture until the flour is completely dissolved.
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Cooking coconut milk
Mix the coconut milk ingredients: 1/2 tablespoon of rice flour, 10g of tapioca flour, 1/3 teaspoon of salt, 1 tablespoon of sugar, and 1 cup of filtered water, then stir well to dissolve the mixture completely. Finally, add 400ml of coconut milk and stir well.
Place the coconut mixture on the stove and simmer on low heat until the mixture thickens, then turn off the heat.
Tip: Cook the coconut milk on low heat to prevent the oil from separating and to maintain its creaminess.
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Prepare and boil taro
Peel 100gr of taro and wash it clean. Next, boil 2 liters of water and add the taro to boil for about 10 minutes until the taro is soft, then remove it, and cut it into very thin, fine strands.
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Cook the sweet
Add 300gr of rock sugar to the pot of water used to boil the taro earlier, boil on high heat and add the cut taro.
Next, add a little pandan leaf to make the sweet more fragrant. Only cook for about 5 minutes, then remove the pandan leaves.
Tip: Crush the pandan leaves to make the sweet more fragrant.
Add the mixture of cassava flour and tapioca flour that has been initially mixed into the water for cooking the dessert. Then add the boiled beans and stir the mixture well.
Tip:
- When cooking flower-shaped dessert, you only need to add 100g of boiled beans for a thinner dessert to taste better; if serving with coconut milk, use all 200g of beans.
- If cooking the dessert with only tapioca flour, it is advisable to add the beans before the flour because tapioca flour is quite difficult to mix.
Finally, add 1 teaspoon of vanilla extract and 1 teaspoon of grapefruit flower essence to enhance the aroma of the dessert and turn off the heat.
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Final Product
The flower-shaped dessert made with cassava flour is now completed, incredibly delicious and nutritious, featuring the bright yellow color of mung beans, along with the faint aroma of vanilla and pandan leaves.
When eaten, the beans are creamy, fragrant, and soft, the dessert has just the right thickness, with a sweetness that is not too overpowering, combined with the rich taste of coconut milk, which is truly wonderful. This dessert can be enjoyed hot or cold, and it tastes great either way!
2. Jasmine flower dessert with cassava starch (recipe shared by users)
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Jasmine flower dessert with cassava starch (recipe shared by users) Serves 4
Mung beans 100 gr Cassava starch 1/2 cup (use a rice bowl to measure the starch) Coconut milk 1 can (160ml) Tapioca starch 2 teaspoons Condensed milk 1 tablespoon Sugar 4 tablespoons Salt a little
Ingredients picture
How to prepare Cau flower Che with cassava starch (recipe shared by users)
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Prepare and cook mung beans
Wash the mung beans you bought by rinsing them 2 – 3 times with water to clean. Next, pour the beans into a pot along with 1 bowl of water (rice bowl), place the pot on the stove and cook over low heat for about 15 minutes until the beans become soft and mushy, then turn off the heat.
Note: Do not cook too long to avoid the mung beans becoming overcooked and unappetizing.
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Cook the che
Place another pot on the stove, add the cassava starch and 3 bowls (rice bowls) of filtered water, turn on the stove to medium heat, stir continuously until the water boils, then add 3 tablespoons of sugar, and continue stirring until the sugar dissolves.
Next, use a strainer to add the mung beans into the cassava starch pot, stir well for about 8 minutes until the beans and cassava starch blend together. At this point, you can adjust the sugar amount to suit your taste, stir a few more times until the sugar is completely dissolved, and it’s done.
Note: Whole mung beans will taste better, so stir gently and do not cook too long.
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Cook coconut milk
Put 100ml of filtered water, 160ml of coconut milk, and 1/5 teaspoon of salt into a pot. Place the pot on the stove, turn on medium heat, and stir continuously until the coconut milk boils, then add 1 spoon of sugar, 1 tablespoon of condensed milk, and continue stirring well.
When the coconut milk boils again, reduce the heat, dissolve 2 teaspoons of tapioca flour with 4 teaspoons of filtered water, and slowly pour it into the pot coconut milk, stirring gently while pouring for about 4 minutes until the coconut milk thickens slightly, then turn off the heat.
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Finished Product
Scoop the dessert into a bowl, take a little coconut milk that you just cooked and pour it on top. You can eat it hot or wait for it to cool down to eat cold in the refrigerator, which is also very delicious.
Flower-shaped dessert with soft green beans mixed with translucent sweet tapioca flour, plus rich coconut milk is really enjoyable to eat.
How to Choose Good Shelled Green Beans
- When buying green beans, you should choose those that are uniformly yellow, moderately sized, not moldy, and have no bad smell, with beautiful shiny beans.
- You should not choose very small beans, uneven sizes, light yellow with gray mold, or bad smell. Because these beans may have been stored for too long and will not taste good when processed.
Where to buy the ingredients?
- Sago flour, vanilla, canned coconut milk can be purchased at grocery stores, markets, supermarkets, various retail shops, and e-commerce websites,… Or you can buy at bachhoaxanh.com
- When purchasing, you should check the expiration date, origin, and other details printed on the packaging to avoid buying low-quality products.
- Additionally, to ensure hygiene and health, you can also make coconut milk yourself following the recipe from TasteVN!
How to Store and the Shelf Life of Sweetened Mung Bean Soup
- If you do not use all of it, do not add coconut milk to the pot of sweetened mung bean soup. Scoop it into a bowl and then add coconut milk to avoid spoiling the soup.
- When eating, use a clean spoon or ladle to scoop the soup. Avoid using a spoon that has already been used to prevent the soup from spoiling quickly.
- Store the sweetened mung bean soup and the leftover coconut milk in the refrigerator’s cool compartment, which can last for about 1 – 2 days!
See more
The article above has guided you on 2 ways to cook coconut flower tea with cassava starch (tasty apple tea) delicious and nutritious that you can do right at home. Wishing you success in making this delicious dish!
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