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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Chè khúc bạch has been present in Vietnam for quite a long time and has become a popular dessert loved by the youth thanks to the sweet and subtle taste of lychee combined with the chewy and creamy khúc bạch. Today, we will join sister Thúy Đỗ in the kitchen to make this creamy and soft khúc bạch dessert without using whipping cream!
Ingredients for Khúc Bạch dessert without whipping cream Serves 5
Unsweetened fresh milk 1 liter Agar powder 1 packet (10gr) Gelatin powder 40 gr Matcha powder 5 gr Dried butterfly pea flowers 5 gr Dried lotus seeds 30 gr Almonds 10 gr (sliced and toasted) Lychee in syrup 1 can (400gr) Vanilla 3 tubes Rock sugar 200 gr Sugar 200 gr
Ingredient image
How to make Chè khúc bạch without using whipping cream
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Mix and cook the jelly
Add 40gr gelatin powder into a bowl, add 50ml of water, and soak for 10 minutes until the gelatin is completely dissolved.
Then, gradually add 1 liter of unsweetened milk and the soaked gelatin mixture into a pot. Place the pot on the stove and cook on low heat until you see steam rising, then turn off the heat and add 3 tubes of vanilla powder.
Take another pot, add 10gr jelly powder, 200gr of sugar, and 200ml of drinking water into the pot. Then, place it on the stove and bring to a boil over medium heat. While cooking, use a ladle to stir well until the sugar and jelly powder are completely dissolved.
When the jelly mixture starts to boil, turn off the heat and pour the cooked jelly mixture into the gelatin and milk mixture that was cooked earlier. While pouring, use the ladle to stir well so that the two mixtures blend together.
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Create colored khúc bạch
Add 5gr dried butterfly pea flower into a bowl, then add 10ml of hot water or boiling water. Use a spoon to stir well and wait about 3 – 5 minutes for the flower to release its color.
<pSimilarly, add 5gr matcha powder into another bowl along with 10ml of hot water, then use a spoon to stir well until the powder dissolves completely.
Prepare 3 food containers or jelly molds, divide the gelatin milk mixture and the cooked agar powder into 3 equal parts and pour into each container.
Mix the butterfly pea flower color and the matcha color into 2 containers, leaving 1 container with the original color. Next, use a spoon to stir well and strain through a sieve to make the agar mixture smoother.
Wait about 15 – 20 minutes for the mixture to cool down a bit and then store it in the refrigerator for about 6 hours.
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Cooking Khuc Bach Dessert
First, soak 30g of dried lotus seeds in about 200ml of clean water for about 5 – 6 hours until the lotus seeds expand.
Next, place the softened lotus seeds in a pot along with 1 liter of water. Put the pot on the stove and bring to a boil over medium heat for about 40 minutes.
Then, add 200g of rock sugar (do not stir) and continue cooking for another 30 minutes until the lotus seeds are soft and fluffy.
Finally, pour all the soaking water of the soaked lychee into the pot with the dessert water, cook for another 5 – 10 minutes until the mixture boils again, then adjust the sugar to taste and turn off the heat.
After 6 hours, remove the khuc bach, use a knife to cut into bite-sized pieces. Then, gradually arrange the khuc bach, lotus seeds, and soaked lychee into a bowl. Pour the dessert water to cover the surface and sprinkle toasted almonds on top to finish.
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Final Product
The Bạch Khúc dessert is now complete. The Bạch Khúc is soft, slightly chewy, with a sweet taste from the rock sugar, combined with the nutty flavor of lotus seeds and the rich aroma of roasted almonds that is incredibly appetizing.
Not only is it delicious, but the Bạch Khúc dessert is also visually appealing; you can add a bit of crushed ice to make the dessert even cooler!
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Above is the how to make khúc bạch without using whipping cream that TasteVN wants to introduce to you. Hopefully, this recipe will help you successfully make this dessert to change your taste!
