Green sticky rice and pomelo are two popular ingredients used to prepare fragrant and sweet dessert dishes. Today, let’s join into the kitchen with TasteVN to combine green sticky rice and pomelo to make a special pomelo green sticky rice dessert that is thick and chewy with a delicious sweet and nutty flavor below!
1. Pomelo Green Sticky Rice Dessert with Pandan Leaves
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Preparation
10 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Pomelo Green Sticky Rice Dessert with Pandan Leaves Serves 8
Pomelo peel 200 gr Green sticky rice 100 gr Pandan leaves 5 leaves Pandan leaf extract 200 ml Coconut milk 200 ml Coconut water 100 ml (second extraction of coconut milk) Tapioca starch 180 gr Sugar 300 gr Salt 150 gr
Coconut milk in convenient cans can be purchased at TasteVN supermarkets or online at bachhoaxanh.com, or you can make it at home following the recipe from TasteVN.
See details: How to make smooth, delicious coconut milk at home
Tools needed
How to make Grapefruit and Young Sticky Rice Dessert
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Prepare grapefruit pulp
Wash the grapefruit skin thoroughly, peel off the green skin, then cut the grapefruit pulp into small cubes.
Boil water in a pot, add 150g of rock salt, and cook until the water boils and the salt completely dissolves. Next, blanch the grapefruit pulp for about 3 – 4 minutes, then transfer it to a bowl of cold water.
Place the grapefruit pulp in a thin cloth bag, squeeze tightly 5 – 7 times to remove all the bitterness from the pulp.
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Making pomelo pulp jelly
Put 200ml of pandan leaf juice, 20gr of tapioca starch, and 60gr of sugar into a bowl and stir well until the sugar is completely dissolved. Then, add the prepared pomelo pulp, mix well, and soak for 10 minutes.
After 10 minutes, place the pomelo pulp in a sieve to drain for 10 – 15 minutes.
Next, put the pomelo pulp into a bowl with about 100gr of tapioca starch, use your hands to mix until the pulp is evenly coated with starch. Then, sift the pomelo pulp through a sieve to remove excess starch.
Then, bring a pot of water to a boil, when the water is boiling, add the pomelo pulp and cook until the outer layer of starch on the pomelo pulp is transparent and floats to the surface, indicating it is cooked.
Once cooked, briefly blanch the pomelo pulp in a bowl of ice water for 3 – 5 minutes, then remove and let it drain. Finally, mix the pomelo pulp with 40gr of sugar to finish.
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Cooking Green Sticky Rice Dessert
Dilute 60g of tapioca flour with 25ml – 30ml of water.
Place a pot on the stove, add 1 liter of water and 5 pandan leaves, then bring to a boil. Once the water is boiling, remove the pandan leaves, add 200g of sugar, and stir until the sugar dissolves. Gradually add the diluted tapioca water to the pot until the desired thickness is achieved.
Next, add 100g of green sticky rice and stir well, then turn off the heat. When the dessert cools down to about 50 – 60 degrees Celsius, add the grapefruit pulp and stir well to complete.
Note:
- It is advisable to add the tapioca flour gradually to the pot. Do not add it all at once as it may cause the dessert to become too thick when cooled.
- The green sticky rice should be washed clean before cooking.
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Cooking Coconut Cream
Add 200ml of coconut milk, 100ml of coconut water, 1 teaspoon of sugar, and 1/4 teaspoon of salt into a pot, then stir well.
When the coconut milk is slightly warm, gradually add the tapioca water while stirring to complete.
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Final product
The grapefruit young green rice has an eye-catching green color, fragrant with the smell of pandan leaves. When eaten, you will feel the soft and chewy texture, the subtle sweetness of the grapefruit pulp and young green rice blending with the rich creaminess from the smooth coconut milk.
2. Grapefruit and young green rice with mung beans
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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Grapefruit and young green rice with mung beans Serves 5 people
Frozen grapefruit pulp 300 gr Young green rice 150 gr Shelled mung beans 200 gr Tapioca flour 100 gr Sugar 600 gr Vanilla 1 tube Coconut milk A little (to eat with the dessert)
How to choose good green beans
- You should choose green beans of moderate and uniform size, bright yellow color, plump seeds, and when squeezed by hand, they feel firm and not easily crushed.
- On the contrary, you should not buy green beans with unusual colors, cracks, or wormholes, and that have a musty smell.
- You can buy green beans at grocery stores, supermarkets, online,… if you buy pre-packaged green beans, check the origin, expiration date… printed on the packaging.
Where to buy frozen grapefruit rind (for making sweet soup)?
- You can find dried grapefruit rind at stores selling dry goods, sweet soup ingredients at traditional markets, or order online from reputable e-commerce sites.
- When buying, pay attention to whether the grapefruit rind is still white or has turned yellowish and has moldy spots. Choose bags of grapefruit rind that still have intact pieces, avoid buying bags where the grapefruit rind is crushed and frozen into clumps.
- If you have fresh grapefruit rind available, you can refer to the preparation and cooking methods for grapefruit rind as per the steps in the recipe above or check the detailed grapefruit sweet soup recipe from TasteVN!
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How to Prepare Green Bean and Pomelo Dessert
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Wash and Cook Green Beans
Green beans that have been hulled should be placed in a basket and rinsed thoroughly under clean running water for about 3 – 5 minutes.
Put a pot with 2.5 liters of water on the stove, turn on high heat, then add the washed green beans and cook for about 7 – 10 minutes. When the water starts to boil, add 600g of sugar, stir well with a spoon, then cover and reduce the heat to medium to simmer the beans for another 5 – 7 minutes.
Note: To keep the dessert water clear and prevent foam from forming, be sure to skim the foam regularly.
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Boiled frozen pomelo pulp
While cooking mung beans, set another pot with 1.5 liters of water on another burner with high heat to boil the pomelo pulp.
When the water boils, add 300g of frozen pomelo pulp, use a spoon to stir well so that the pieces of pomelo pulp separate and do not stick to the bottom of the pot. Lower the heat and cover, cook for about 10 – 15 minutes.
Prepare a bowl of ice water, use a strainer to scoop the pomelo pulp into the bowl to soak for about 3 minutes to make the pomelo pulp crispier, then take it out into a bowl.
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Cooking mung bean pomelo dessert
After simmering the beans, add 150g of washed rice flakes, stir well with a spoon, then cover the pot and turn off the heat to let the beans and rice flakes expand naturally.
Note: The process of letting mung beans and rice flakes expand naturally is to prevent the beans from becoming too mushy, making them unpalatable.Next, add all the boiled pomelo pulp and turn the heat to medium to bring the water back to a boil. Then, mix 100g of tapioca flour with 300ml of cold water, using a tablespoon to stir well for 2 – 4 minutes until the flour is completely dissolved.
When the dessert starts to boil again, slowly drizzle the tapioca flour mixture into the pot while stirring continuously for another 3 minutes to cook the mixture and blend the ingredients together.
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Completion
Finally, remember to add 1 vanilla tube into the pot, stir well, cook for another 5 minutes, then turn off the heat and let it cool.
Scoop the green bean pomelo dessert into a bowl, drizzle with 1 tablespoon of coconut milk or with some dried coconut or roasted green rice as desired to enhance the flavor of your dessert!
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Final Product
The green sticky rice and pomelo dessert has an eye-catching color and a natural, fragrant aroma that is truly appealing. The broth is smooth, not too thick and not too thin, making it very tasty and not overwhelming.
The green beans and sticky rice are cooked just right, soft but not mushy, achieving the perfect standard. The pomelo flesh is fragrant, not bitter, and when bitten into, it is both crunchy and releases a distinctive flavor that can also be smelled. It is indeed an irresistible dessert!
How to choose good green sticky rice without dye
- You can use dry or fresh sticky rice to make this dessert. If using dry sticky rice, it should be rinsed and soaked before cooking; fresh sticky rice should be rinsed briefly and drained before processing.
- You should choose sticky rice grains that are bright green, thin, flat, and look uniform and firm.
- Good sticky rice has a faint natural aroma, and when tasted, you can feel the chewiness and sweet, nutty flavor of young rice.
- You should limit buying sticky rice that is too dark or too vibrant in color, as that indicates it has been dyed.
- Do not buy sticky rice that shows signs of dampness, leaking, or has an unusual smell, or sticky rice that is too dark in color, as it is of poor quality and can affect health and the flavor of the dish.
So with just a few simple steps, you have completed 2 delicious and easy-to-make dishes of green mung bean grapefruit pudding to treat your family. TasteVN wishes you success and warm moments enjoying a bowl of grapefruit pudding with your family!
