Jackfruit and thốt nốt jelly is not only rich and delicious but also has a simple recipe that can be completed in just a few quick steps. This weekend, take a look at the recipe for this refreshing dessert to invite your family to enjoy! Let’s get cooking with TasteVN!
1. Jackfruit and thốt nốt jelly
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Jackfruit and thốt nốt jelly Serves 4
Jackfruit 1/2 fruit Thốt nốt 1 fruit Coconut jelly 1/2 pack Coconut milk 3 tablespoons Condensed milk 2 tablespoons Ice cubes A little
How to choose ripe thốt nốt fruits with thick flesh
- When buying thốt nốt, you should pay attention to choose those with fresh stems, evenly shaped, without dents or bruises. Use your hand to tap the fruit’s skin to know if it is ripe or unripe.
- You should only choose medium-sized fruits, not too ripe or too young, as the flesh will be sweet, rich, sticky, and fragrant. Overripe fruits have hard flesh and bland taste, while unripe fruits have no flesh.
- Choose pieces with a soft skin (just right to eat), light white color, indicating they are freshly peeled.
- Avoid choosing fruits with skin that has turned yellow or brown, as they are old stock, with a sour smell, and are not of good quality.
How to prepare Durian Coconut Jelly with Thot Not
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Filter durian and thot not
First, use knife to peel the durian, take out the flesh and filter the fruit meat.
Next, cut the thot not fruit in half, take out the seeds inside, and then cut it into small pieces lengthwise.
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Completion
Put the ingredients one by one into a bowl: a little ice, half a pack of coconut jelly, palm fruit, mashed durian, and 2 tablespoons of coconut milk along with 1 tablespoon of condensed milk.
Mix all the ingredients well and enjoy right away.
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Final Product
Durian palm fruit coconut jelly is cool, fragrant, rich, and sweet with the taste of durian blended with milk and coconut milk, along with the special combination of soft palm fruit and chewy coconut jelly creating a harmonious flavor for an incredibly delicious dessert.
2. Durian Palm Fruit Coconut Jelly with Pandan Leaves
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Preparation
5 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Durian and Pandan Leaf Thot Not Dessert Serves 4 people
Canned thot not 565 gr (1 can) Durian flesh 300 gr Condensed milk 100 ml Unsweetened fresh milk 200 ml Coconut milk 100 ml Agar powder 10 gr Pandan leaves 10 leaves Yellow sugar 200 gr
Where to buy canned thot not?
- You can buy canned thot not at supermarkets, stores selling imported canned fruits, or purchase online on e-commerce websites. When buying, make sure to check the expiration date and packaging of the product to ensure safety for your health!
- Canned thot not usually has a sweet taste, so remember to consider when adding sugar or sweeteners to your dessert!
Tools needed
How to make Durian and Palm Sugar Pudding with Pandan Jelly
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Pandam Jelly Preparation
First, blend 5 pandan leaves with 100ml of water, then strain to get the juice, and tie the remaining 5 pandan leaves into a bundle.
Put 800ml of water into a pot, add the bundle of pandan leaves, and bring to a boil. Once boiling, remove the pandan leaves.
Mix 200gr of yellow sugar with 10gr of agar powder, then pour this mixture into the pot of pandan water and stir until the agar powder is completely dissolved, turn off the heat when the mixture boils.
Finally, pour the jelly mixture into a mold, then pour in the pandan juice and stir well, let it cool, and place it in the refrigerator to set the jelly.
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Coconut Milk Preparation
Place a pot on the stove, add 100ml of coconut cream, 200ml of unsweetened fresh milk, and 100ml of condensed milk, then stir over medium heat until the mixture simmers. After that, adjust the sweetness to your taste and turn off the heat.
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Mash the durian
Next, put the durian flesh into a bowl and use a spoon to mash it until the durian is completely smooth.
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Completion
Once the pandan jelly has set, take it out and use a knife to cut the jelly into small bite-sized pieces.
Then, place 4 tablespoons of coconut milk, canned thot not, mashed durian, a few pieces of pandan jelly, and some ice cubes into a bowl, and just mix everything together to serve immediately.
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Final product
Durian thot not pudding with pandan jelly has a fragrant, rich coconut milk water combined with the sweetness of thot not and durian, served with fresh, crispy, and chewy pandan jelly, making it extremely appealing.
If you have a sweet tooth, you will definitely love this delicious dessert!
How to choose delicious, ripe durian without bitterness
- Shape: Fruits that have a slightly irregular shape will be of better quality than round, large fruits.
- Stem: Choose fruits with fresh stems that have a strong aroma. You can gently press with your finger to test; if the stem feels wet, it is still fresh.
- Durian spines: Choose fruits with fresh, green, hard, and large spines.
- Durian segments: Naturally ripened durian is very easy to separate, with segments that are golden yellow, smooth, and fatty. In contrast, chemically treated durian is difficult to separate, often has a bitter taste, and is light yellow in color.
- Aroma: Naturally ripened durian has a strong fragrant smell that can be detected from a distance. Chemically treated durian will not have a characteristic strong aroma, and sometimes it may have no smell at all.
With 2 ways to make durian thot not sweet soup that is fragrant and rich, it will surely be an attractive and interesting suggestion for you to showcase your cooking skills this weekend! TasteVN wishes you success in your preparation!
