Vinh Long Pomelo Che

Name: Vinh Long Pomelo Che
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Pomelo peel 1 piece; Tapioca starch 250 g; Alum 20 g; Hulled mung beans 100 g; Coconut milk 500 ml; Peanuts 100 g; White sugar 350 g

Rate this recipe

Vinh Long's pomelo che is delicious: the clean taste of pomelo with the richness of coconut milk makes it a truly satisfying dessert.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

120 minutes

Servings

Level

Medium

Ingredients

Pomelo peel 1 piece

Tapioca starch 250 g

Alum 20 g

Hulled mung beans 100 g

Coconut milk 500 ml

Peanuts 100 g

White sugar 350 g

Implementation Steps

- Wash the pomelo and peel off the green outer skin.
- Take the white pith from inside the pomelo peel.

- Dice the white pith and soak it in cold salted water for 30 minutes.

- Lift the pith out into cold water, then squeeze it dry and drain (repeat about 5-7 times to remove the bitterness).
- Get a pot ready for the che, add 2 bowls of cold water and 20 g of alum and bring to the boil. When it boils, blanch the pith, then lift it out, squeeze and drain.

- Add 100 g of white sugar and 1 tablespoon of boiling water to the pith and mix well so the sugar soaks into the pomelo.
- Put the pith in a non-stick pan and toast it briefly over low heat. When it dries out, turn off the heat.

- Add 150 g of tapioca starch to the pomelo and toss repeatedly so the pith is well coated.

- Bring a pot of water to the boil and add the pomelo pith over low heat. When it floats to the surface, it's cooked; lift it out into cold water to make it crunchier and tastier.

- Make a bowl of sugar syrup (150 ml of boiling water and 100 g of white sugar) and soak the pomelo in it.

- Cook the mung beans with 300 ml of water; when it boils, skim off the foam.
- Lower the heat and simmer for about 7 minutes until the beans are soft, then add 200 g of white sugar and 1/2 tablespoon of salt, stir well and cook for another 7 minutes.

- Dissolve a little tapioca starch in water, then slowly pour it into the che, stirring constantly.
- When the che thickens, cook for 1 more minute, then turn off the heat.

- Cook the coconut milk with 1 tablespoon of tapioca starch; when it thickens, turn off the heat.
- Spoon the mung beans into a glass, then the pomelo and finally a layer of coconut sauce.
- This dessert is best eaten cold. Good luck!

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