How to make delicious and uniquely flavored durian khúc bạch dessert

How to Make Durian Khuc Bach Dessert

• 1

  Soak gelatin, soak basil seeds

  Place 22g of gelatin sheets into a bowl, add water to cover the surface, soak for about 10 minutes until soft, then remove and drain.

  Put basil seeds into a cup, add water until it covers about 2 knuckles deep for soaking. Soak for about 5 – 10 minutes until the basil seeds are fully expanded.

  

  
• 2

  Making Durian Khuc Bach

  Add 100g of durian flesh, 200ml of unsweetened fresh milk, and 60g of white granulated sugar into a blender. Blend the mixture of durian, milk, and sugar until smooth, then strain through a sieve to make the mixture finer.

  After straining, pour the mixture into a pot, then add 300ml of fresh cream to cook together. Cook at a temperature of about 80 degrees Celsius for 10 minutes, then add the soaked gelatin. Continue to cook for another 10 minutes until the gelatin has completely dissolved, then remove the pot from the heat.

  Pour the cooked durian khuc bach mixture into a tray, wait for it to cool slightly, then place it in the refrigerator for 3 – 4 hours to set. Once the khuc bach has set, remove it from the tray and cut it into small bite-sized pieces.

  Tip:

  During the cooking process, keep the heat medium and stir constantly to prevent the milk from burning.

  

  

  

  
• 3

  Making pandan leaf syrup with rock sugar

  Add 1 liter of water, 50g of pandan leaves, and 100g of rock sugar into a pot to make pandan leaf syrup with rock sugar.

  Place the pot on the stove, cook over high heat until the water boils and the sugar has completely dissolved, then turn off the heat and let it cool for about 2 hours.

  

  
• 4

  Making green tea and beetroot pearls

  Add 100g of tapioca flour and 1/2 teaspoon of green tea powder into a bowl and mix well. Gradually add 60ml of boiling water to the flour, mixing continuously. Use your hands to knead the dough until smooth, and when the dough no longer sticks to your hands, it’s ready.

  Transfer the dough to a cutting board, roll it into long strands, then cut into small pieces resembling pearls, and roll them in a layer of flour to prevent sticking.

  Peel the beetroot, wash it clean, then boil it in water for about 10 minutes. Use 60ml of the boiled beetroot water instead of 60ml of boiling water and make it similarly to the green tea pearls.

  Boil both the green tea pearls and beetroot pearls; when they float, it means they are cooked. Remove the pearls, rinse them with clean water, and place them in a bowl. Add 30g of white granulated sugar to each bowl of pearls and mix well to absorb the sugar.

  

  

  

  
• 5

  Completion

  Use a really cute glass to prepare for decorating our dessert in an eye-catching way. Put the green tea and beetroot pearls at the bottom of the glass.

  Next, add the durian khuc bach and a little bit of soaked basil seeds. Pour in the cooled pandan syrup and then decorate with a little sliced almonds on top to finish it off.

  Tip:

  You can add a bit of grass jelly or longan if you like to make the dessert even more delicious!

  

  

  

  
• 6

  Final Product

  So we have completed the fragrant and refreshing durian khuc bach dessert. The durian khuc bach is rich, smooth, and aromatic, complemented by chewy tapioca pearls and a light sweet syrup. Adding a little crushed ice will ensure it’s perfect for hot summer days.