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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
On these sweltering summer days, what could be more perfect to beat the heat than a cool dessert? But after thinking for a long time, I still can’t figure out what to cook? Don’t worry anymore, let’s get cooking with TasteVN right away to make the beloved pandan leaf cherry khúc bạch dessert!
Ingredients for Cherry Pandan Khúc Bạch For 3 people
Unsweetened fresh milk 250 ml Fresh cream 250 ml (Whipping cream) Cherry 5 fruits Gelatin 2 sheets Pandan leaves 5 strands Basil seeds 2 teaspoons Water 1.2 liters Sugar 150 gr
How to choose fresh and delicious cherries
- Usually, cherries with bright red skin will have a sour taste, while the sweet ones have a darker red color.
- Additionally, you should choose cherries with fresh green stems, firmly attached to the body, not separated.
- Avoid buying cherries that feel too soft when pressed, have unusual small bruises on the surface, or show signs of insect bites, as these are signs that the cherries have been stored for too long and are no longer usable.
-800x450-2.jpg "How to make simple, delicious cherry pandan khúc bạch dessert that is extremely appealing 2")
Tools needed
How to make Cherry Pandan Rice Pudding
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Prepare the ingredients
First, take a bowl and add 2 sheets of gelatin with 100ml of water, soak for about 5 minutes until the gelatin softens.
Next, prepare a small bowl with 2 teaspoons of basil seeds and 100ml of hot water, then soak the basil seeds for about 10 minutes until they expand.
Finally, for the pandan leaves, remove the stems, wash them clean, let them drain, and cut them into small pieces.
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Make pandan leaf extract
Then, take a blender and add 5 cut pandan leaves along with 1 liter of water, and blend on medium speed for 5 – 7 minutes until the mixture is smooth, then turn off the machine.
Next, you can use a sieve or a clean cloth to filter out the residue, keeping only the extract!
Tip:- To achieve a beautiful pandan color and reduce bitterness, soak the leaves in warm water for about 5 – 10 minutes before blending.
- If you don’t have a blender, you can crush the pandan leaves and mix them with water, then strain to get the extract.
Next, place a pot on the stove with all the filtered pandan extract and 100g of sugar, cooking over medium heat for 5 – 7 minutes, until the sugar has dissolved, then adjust the taste before turning off the heat.
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Making Khuc Bach
Next, place another pot on the stove with 250ml of unsweetened fresh milk, 250ml of fresh cream (whipping cream), and 50gr of sugar. Cook over medium heat for about 5 – 7 minutes until it reaches a temperature of 80 degrees Celsius.
Then, add the 2 soaked gelatin sheets and stir well with a ladle until dissolved within 3 – 5 minutes, then turn off the heat.
Pour the Khuc Bach mixture into a mold and place it in the refrigerator for 2 hours until it sets, then take it out and cut it into bite-sized pieces!
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Completion
When all the ingredients are ready, prepare a bowl and layer in some Khuc Bach, a few cleaned cherries, basil seeds, and a little pandan leaf water, and it’s done!
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Final Product
The Cherry Pandan Jelly looks really appealing, doesn’t it? The jelly is creamy but not too rich, combined with the sweet and sour cherries, crunchy basil seeds, and especially the fragrant pandan water, it’s truly wonderful!
Additionally, you can add a bit of roasted almonds to elevate the dessert even more!
So, TasteVN has just brought you an article on how to make chè khúc bạch cherry lá dứa which is simple but incredibly delicious. Hope you succeed with the recipe above!
