18 June 2018
Cool down with a refreshing glass of Che Suong Sa Hot Luu, a Vietnamese classic.
In Goodrich’s 2018 calendar, we featured 12 scrumptious dessert recipes to make every month a sweet journey.
For the month of September, Goodrich’s Vietnamese team chose Che Suong Sa Hot Luu.
Che Suong Sa Hot Luu is well loved by the Vietnamese. It is a superb way to cool down on a hot day.
• 1 .88 oz bag agar-agar powder
• 6 cups of water
• 2 cup of fresh (or 1 can) water chestnuts
• red food coloring
• 1/2 cup of dry mung beans
• tapioca starch
• 1 cup of sugar
• 1/2 cup of water
• 1 can of coconut milk
• crushed ice
1. To make strands of jelly: Stir 1 cup of cold water with agar-agar powder and set aside. Boil 5 cups of water, add agar-agar, reduce heat and simmer for 3-5 mins. Pour this into 9-inches square bakin pan and refrigerate until firm. Then slice the jelly into thin long strands.
2. To make Red Tapioca: Cut the chestnuts into 1/4 inches cubes. Add a few drops of red food coloring. Coat the cubes with tapioca starch and quickly throw then into boiling water. Cook the cubes for 30 mins, drain and set them aside in a bowl of cold water to keep them from stickin together.
3. Syrup: Combine 1/2 cup of water with 1 cup of sugar and boil for a few minute, then cool.
4. Arrange “Che” in the order from bottom to top of the tall glass:
5. a. A layer of mungbean b. Some long strain of jelly c. Red tapioca d. Crush ice e. Pour the syrup into the glass and top with coconut milk. Serve immediately.
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