How to Cook Sweet, Fragrant, and Appealing Thốt Nốt Dessert at Home

How to Cook Thot Not Dessert

• 1

  Prepare the Thot Not

  After purchasing thot not, peel off the thin outer skin, wash it thoroughly with water, and cut it into thin slices. Cut the thot not sugar into small pieces so that it melts faster when cooking.

  

  

  

  
• 2

  Boil the sweet potato starch and tapioca starch

  Soak the sweet potato starch and tapioca starch in cold water for about 2 hours until they are soft, then add the sweet potato starch to a pot of boiling water first and cook until the water boils again, then add the tapioca starch.

  Boil over medium heat for about 4 minutes until the sweet potato starch and tapioca starch are soft and translucent, then remove and drain.

  

  
• 3

  Cook the mung beans

  Soak the mung beans in cold water for about 3 hours until they are soft, then rinse clean and add to a large pot with 1300ml of water and 500ml of coconut water.

  Cover and cook for about 8 minutes until the water boils, then use a ladle to skim off the foam on the surface and cook for about 15 minutes until the mung beans are soft but still whole.

  

  
• 4

  Cook the coconut milk

  Add 500ml of coconut milk, 3 tablespoons of granulated sugar, and 1/2 teaspoon of salt into the pot, stirring constantly over medium heat for about 3 minutes until the coconut milk boils.

  Then add 1 tablespoon of cornstarch water, stir well, adjust the sweetness to taste, cook for another minute, then turn off the heat and let it cool.

  

  
• 5

  Cook the dessert

  After the mung beans are cooked, add the sliced thot not along with the potato starch and tapioca flour.

  Cook and stir for about 10 minutes over medium heat until the water boils, then add the chopped thot not and 1/2 teaspoon of salt, mix well and cook for about 3 minutes until the sugar dissolves, adjust the seasoning to taste, then turn off the heat.

  

  

  

  
• 6

  Final Product

  The finished coconut candy will have a sweet, distinctive aroma of coconut. The syrup is rich, sweet, and fragrant with coconut milk, the coconut pieces are sweet and light, and the mung beans are creamy and easy to eat.

  This is a delicious dessert to cook for the whole family to enjoy during the weekend! Let’s get into the kitchen and make it now!