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Vinh Long Pomelo Che
Rate this recipeVinh 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
7
Time
120 minutes
Servings
4
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
01
- Wash the pomelo and peel off the green outer skin.
- Take the white pith from inside the pomelo peel.
- Take the white pith from inside the pomelo peel.
02
- Dice the white pith and soak it in cold salted water for 30 minutes.
03
- 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.
- 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.
04
- 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.
- Put the pith in a non-stick pan and toast it briefly over low heat. When it dries out, turn off the heat.
05
- Add 150 g of tapioca starch to the pomelo and toss repeatedly so the pith is well coated.
06
- 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.
07
- Make a bowl of sugar syrup (150 ml of boiling water and 100 g of white sugar) and soak the pomelo in it.
08
- 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.
- 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.
09
- 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.
- When the che thickens, cook for 1 more minute, then turn off the heat.
10
- 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!
- 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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