On a chilly day, gathering with family to sip on warm bowls of sweet soup is nothing short of wonderful. Sweet soup has a very simple preparation method, let’s head to the kitchen with TasteVN to learn 2 recipes for traditional sweet soup and fragrant butterfly pea flower sweet soup right away!
1. Traditional Sweet Soup
Preparation
30 minutes
Difficulty
Easy
Ingredients for Traditional Sweet Soup Serves 3 people
Glutinous rice flour 100 gr Ginger 30 gr Roasted peanuts 1 cup Brown sugar 150 gr Coconut milk 200 ml Salt 1/2 teaspoon Boiling water 100 ml
Image of Ingredients
How to Prepare Traditional Sweet Soup
-
Mix the Dough
Place 100gr of glutinous rice flour in a bowl and gradually pour in 100ml of boiling water while mixing well. Stop when the dough reaches the right moisture level. Then, use your hands to knead until the dough forms a smooth, pliable mass.
-
Shaping the cake
Roll the dough into long strands and use a knife to cut pieces of dough about the size of a finger joint. Then, roll the dough pieces into round balls.
-
Cooking Che Yi
When the water boils, add the dough balls and stir gently to prevent sticking to the bottom of the pot, cook until the dough balls float. Scoop the che into a bowl, sprinkle with peanuts and the prepared coconut milk, and the dish is ready.
-
Final product
The Che Yi dish is rich in Southern flavors with soft and chewy dough balls combined with the warm spicy taste of ginger, really appealing, isn’t it!
2. Butterfly Pea Flower Dessert
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Butterfly Pea Flower Dessert For 4 people
Fresh butterfly pea flowers 10 gr (2 gr dried butterfly pea flowers) Glutinous rice flour 200 gr Tapioca starch 1 tablespoon Coconut milk 500 ml Palm sugar 200 gr Salt 1.5 teaspoons Sugar/Salt A little
Where to buy butterfly pea flowers?
You can use fresh or dried butterfly pea flowers for your dessert. Fresh butterfly pea flowers can be quite hard to find directly, so it’s better to buy them online through e-commerce platforms.
For dried butterfly pea flowers, you can purchase them at stores that sell mixing ingredients or on e-commerce platforms as well.
How to prepare Blue Butterfly Pea Flower Dessert
-
Mix and knead the dough
Put 200g of glutinous rice flour and 1/2 teaspoon of salt into a bowl and mix well.
Next, boil 300ml of blue butterfly pea flower water, then gradually pour it into the bowl of flour, using a spoon to mix until the dough sticks together.
Then, use your hands to knead the dough until it forms a smooth, pliable mass that does not stick to your hands.
Tip:
- To avoid the dough becoming watery, you should gradually add water, adjusting just enough until the dough can form a pliable mass.
- Each type of flour has a different water absorption capacity, so the amount of water added may be less or more than the initial estimate.
-
Forming balls and boiling
Divide the dough into several equal parts about the size of a small finger and then form them into balls.
Boil 1 pot of water, add the dough and boil over medium heat until the dough turns translucent and floats to the surface of the water, indicating it is cooked.
Finally, remove the dough and place it in a bowl of cold water to cool, then transfer it to a sieve to drain.
-
Cooking the syrup
Place a pot on the stove, add 1 liter of water, 200g of palm sugar, and 1/2 teaspoon of salt. Cook the mixture over medium heat, stirring for about 2 minutes until the sugar dissolves.
Wash, peel, and crush 1 piece of ginger, then add it to the syrup pot, cooking for an additional 5 minutes until it boils vigorously, then season to taste.
Finally, add the dough balls to the pot, bring the dessert to a boil again for about 2 minutes, then turn off the heat.
-
Cooking coconut milk
Place a new pot on the stove, add 500ml of coconut milk, 1 tablespoon of sugar, and 1/2 teaspoon of salt, then stir continuously over heat until the sugar dissolves and the mixture simmers gently.
Dissolve about 1 tablespoon of tapioca flour with 1 tablespoon of water, then gradually add this mixture into the pot of coconut milk, stirring for about 2 – 3 minutes until the coconut milk thickens deliciously.
-
Final product
The Butterfly Pea Flower Dessert has an eye-catching purple-blue color, with each chewy and soft ball served with a sweet syrup, warm ginger flavor, and the rich creaminess from coconut milk, extremely delicious!
Successful execution tips
- Tip to prevent the dessert from becoming hard and to keep it fragrant: When cooking the syrup, add a few thin slices of ginger and a bit of vinegar. Vinegar helps make the dough for the dessert soft and prevents it from hardening.
- It is best to consume it on the same day after cooking; if you don’t finish it, you can cover it tightly and store it in the fridge refrigerator for 2 – 3 days. When using it, take it out and reheat.
Where to buy coconut milk?
- Coconut milk can be purchased at supermarkets, grocery stores, markets, and stores in the TasteVN system near you or more conveniently online at the website bachhoaxanh.com.
- Additionally, for more peace of mind, you can make coconut milk at home following TasteVN’s guidelines.
See more:
Try making 2 delicious che yi dishes with authentic Southern flavor right away to treat your family! Everyone will definitely love it! TasteVN wishes you success!
