2 ways to make piglet-shaped khúc bạch dessert (heavenly pig dessert) that are irresistibly cute

Cook the milk jelly mixture

First, soak 10g of gelatin leaves in cold water for about 10 – 15 minutes until the gelatin softens, then remove and gently squeeze to drain.

Place a pot on the stove, add 100ml of fresh milk. Next, add 70g of whipping cream and 30g of sugar, stir well and cook on low heat.

Then, add the softened 10g of gelatin leaves to the pot and continue to cook on low heat until the gelatin completely dissolves into the mixture.

Create Jelly Color

Scoop a small amount of the cooked milk jelly mixture into 2 different bowls.

Next, add 10g of cocoa powder into the first bowl, stirring well until the cocoa powder is completely dissolved.

Then, add 20ml of red dragon fruit juice into the second bowl, stirring well to combine the mixture, creating a pink color.

Make Heavenly Bathing Pig Jelly

The pig-shaped mold has 4 parts: eyes, nose, ears, and head. To create the pig’s eyes, use a small stick dipped in the cocoa mixture, then place it in the corresponding position in the mold.

For the nose and ears, pour the pink mixture into the respective positions in the mold and wait about 5 minutes until the jelly mixture in the eyes, nose, and ears solidifies.

Next, pour the remaining milk jelly into the pig-shaped mold to form the head. After that, wait about 1 hour until the jelly mixture solidifies, then remove the pig jelly from the mold.

Completion

Pour 300ml of coconut water into a clean bowl. Next, add the lychee juice and soaked lychee, and stir well.

Then, add the pig jelly into the bowl. Decorate with a sprig of rosemary and sprinkle a bit of almond on the mixture to finish.

Product

The Chè khúc bạch piglet after completion will have an eye-catching and cute appearance. The soft and chewy jelly combined with the sweet lychee syrup will make you want to keep eating!

Cook the milk jelly mixture

Put a pot on the stove, add 100ml of fresh milk and 80ml of whipping cream into the pot, stir well and cook on low heat until the mixture is slightly warm, then turn off the heat.

Next, add 300ml of water into another pot and bring it to a boil. Once the water is slightly hot, add 4gr of jelly powder and 40gr of sugar, stir well. Cook on low heat for about 5 minutes.

After 5 minutes, add the previously cooked fresh milk and whipping cream mixture, stir well for about 1 – 2 minutes, then turn off the heat.

Make the piglet jelly

Divide the cooked milk jelly mixture into a bowl and a small cup. Add a teaspoon of beetroot juice into the small cup, stir well to create a pink mixture.

Next, scoop the pink mixture into the nose and ears of the pig mold, wait about 5 minutes for the jelly to set.

Then, pour the milk jelly mixture into the body, leave it for about 1 hour for the jelly mixture to cool and set, completing the shaping.

Make a jelly cup

Place a pot on the stove, add 700ml of water and 50g of sugar to the pot and bring to a boil over low heat. After the sugar water boils gently, add 8g of jelly powder into the pot, stir well and cook for about 5 – 7 minutes over low heat and then turn off the stove.

Place a small bowl in the center of a plate, and put a heavy object on top of the bowl to secure it. Next, pour the cooked jelly into the edge of the plate and let the jelly set.

Finally, remove the bowl from the plate. Pour the remaining jelly into the round hole in the center of the plate created by the bottom of the bowl, let it cool, and put it in the refrigerator to have a jelly cup for dessert.

Making butterfly pea jelly

Pour 500ml of water into a pot, place it on the stove, and bring to a boil over low heat. Once the water boils, add 6g of jelly powder and 50g of sugar to the pot, stirring well.

Next, add 50ml of butterfly pea water to the pot, stir well, and cook over low heat for about 5 – 7 minutes. You can adjust the amount of butterfly pea water to your preference.

Pour the mixture into a container, let it cool, and place it in the refrigerator.

Steaming and mixing sticky potato dough

Peel the sweet potatoes and pumpkins, wash them thoroughly with water, and cut them into chunks. Next, place them in a steamer and steam for about 20 – 30 minutes until the sweet potatoes are soft.

Remove the steamed sweet potatoes and pumpkins into separate bowls and use a spoon to mash them. Once the sweet potatoes and pumpkin are smooth.

Then, add 120g of tapioca flour to each bowl and mix by hand until the sweet potatoes and pumpkins form smooth, sticky balls.

Shaping and boiling the glutinous sweet potato

After the sweet potatoes have formed smooth, glutinous blocks, take a moderate amount in your hand, roll the dough into a long piece, and then use a knife to cut it into small pieces. Do the same with the pumpkin.

After shaping, place the glutinous sweet potato and pumpkin pieces into 500ml of boiling water to boil. Boil until the pieces float on the surface of the water, which indicates they are cooked.

After boiling, transfer the glutinous sweet potato and pumpkin pieces to a bowl of cold water, let them sit for about 2 minutes, then transfer them to another clean bowl to drain.

Cooking coconut milk for dessert

Put 500ml of coconut milk and 2 pandan leaves into a pot, place it on the stove and heat on low. Next, add 10gr of tapioca flour to the pot, stirring well.

Cook the mixture for about 1 minute until the coconut milk starts to bubble lightly, then turn off the heat.

Final product

A portion of Chinese pork jelly with coconut milk after completion will look very cute and lovely.

The pig jelly is decorated with butterfly pea jelly, chewy cassava, and soft pumpkin around, making it very eye-catching. Drizzling the mixture of coconut milk into the bowl makes this dessert irresistible.

Chinese pork jelly with coconut milk, featuring rich and soft coconut milk blending perfectly with the soft jelly and crispy, chewy jelly, will surely conquer sweet tooth enthusiasts!