How to Make Cool and Refreshing Sương Sa Sương Sáo Sương Sâm to Beat the Summer Heat

How to make Chè sương sa sương sáo sương sâm

• 1

  Stir the sương sáo and sương sa powder

  Take a pot, add the sương sáo powder, 900ml of water, and a little salt, then stir the mixture well and let it rest for 30 minutes.

  Continue with another pot, add 25g of sương sa powder and 1.6 liters of water, and a little salt, and dissolve the mixture together.

  Tip:

  • If you want the sương sáo and sương sa to have a sweet taste, you can add 3 – 4 tablespoons of sugar to the powder.
  • To prevent the sương sáo from clumping, which would affect the flavor of the dessert, you should stir the mixture until fully dissolved before letting the powder rest.
  • Depending on your taste, if you prefer softer sương sa, you can add another 200ml of water.

  

  

  

  
• 2

  Making grass jelly

  Take a blender, add 900ml of water and 7.5gr of finely ground grass jelly powder, and blend the mixture for 3 – 5 minutes.

  Then strain the juice through a piece of filter cloth into a mold and let the mixture set for 15 – 20 minutes.

  Tip:

  • To prevent excessive foam while blending, which can make the grass jelly not smooth, you can add 1/2 tablespoon of cooking oil before blending.
  • To minimize clumping of the powder when adding it, gradually sprinkle it in little by little.
  • Additionally, grass jelly will have a beautiful, smooth color when you skim off any foam after straining the juice.
  • Moreover, if you have time, you can buy fresh grass jelly leaves and crush them at home, which will taste much better.

  

  

  

  
• 3

  Cooking the sương sa and sương sáo mixture

  Then place the sương sa pot on the stove and stir constantly over low heat for 10 – 15 minutes. When the mixture begins to boil, continue to let it cook for another 3 – 5 minutes before turning off the heat and transferring it to a container or bowl.

  Similarly to sương sa, you should also cook sương sáo using the same method until it thickens, then let it cook for another 5 minutes before turning off the heat and transferring it to a bowl.

  Tip:

  • To make the sương sa and sương sáo more visually appealing and tastier when cooking, stir continuously to avoid burning at the bottom of the pot and skim off the foam.
  • When both mixtures have thickened, do not turn off the heat immediately as this will cause the final product to become crumbly; remember to keep it on the heat for another 3 – 5 minutes.

  

  

  

  
• 4

  Soak and expand the basil seeds and cook the sugar water

  Take a bowl with 150ml of water and the basil seed packet in the jelly powder bag and soak for 15 – 20 minutes to let the basil seeds expand.

  Put another pot on the stove with 1 liter of water, 50g of rock sugar, 1 teaspoon of vanilla extract, and a little salt, and cook over medium heat for 7 – 10 minutes until the sugar dissolves, then turn off the heat.

  Tip:

  • To make the basil seeds expand faster, you can use warm water to soak the basil seeds.
  • Avoid clumping of basil seeds when adding them; stir the mixture well.

  

  
• 5

  Completion

  After everything is prepared, use a knife to cut the jelly, sương sáo, and sương sâm into bite-sized pieces.

  Next, take a large bowl and add all types of jelly, sương sa, sương sáo, sương sâm along with the basil seeds and sugar water, then place in the refrigerator for 1 – 2 hours, and it will be ready to use.

  

  

  

  
• 6

  Final Product

  The Sương Sa Sương Sáo Sương Sâm dessert has been excellently completed, hasn’t it? With an extremely simple recipe, it will surely not be difficult for you to create a very attractive refreshing drink.

  The chewy and crunchy texture of the various jellies combined with the naturally sweet syrup from rock sugar is truly a wonderful refreshing treat.

  This dessert will be more appealing if served cold or with some ice. Let’s enjoy it right away!