Indulge in a taste of tropical paradise with this refreshing Pandan Pomelo Sweet Soup recipe! This vibrant dessert combines the fragrant aroma of pandan leaves with the juicy sweetness of pomelo segments, creating a harmonious balance of flavors and textures. The creamy coconut milk base adds a luxurious richness, while crunchy, deep-fried noodles provide a delightful textural contrast. This dessert is perfect for a warm day, a special occasion, or simply a moment of sweet self-indulgence. Its beautiful green hue and enticing aroma make it a captivating treat for both the eyes and the palate.
Prepare to be amazed as this recipe guides you through each step, from preparing the pandan-infused coconut milk to assembling the final, visually stunning dessert. With simple-to-follow instructions and readily available ingredients, you'll be enjoying this exquisite sweet soup in no time. Get ready to impress your family and friends with this truly unforgettable culinary creation.
Tools Needed
- Steamer or pot
- Blender
Ingredients
- Mung beans: 100g
- Nam Roi pomelo
- Sugar: 40g
- Tapioca starch: 30g + 100g + 70g
- Pandan leaves: 30g
- Salt
- Filtered water: 1 liter + 200ml
- Rock sugar: 160g
- Coconut milk: 300ml
- Shredded coconut: 400g
- Roasted peanuts
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash and clean 100g of mung beans. Soak them in warm water for 4 hours until soft. Steam the beans for 15 minutes.
- Peel the pomelo, removing the green skin and separating the white pulp.
- Remove the soft core from the pomelo pulp and cut it into small, bite-sized pieces.
- To remove bitterness, mix the pomelo pulp with salt, let it sit for 5 minutes, rinse thoroughly, and blanch in boiling water for 1 minute.
- Drain the pomelo pulp. Mix 40g sugar, 30g tapioca starch, and 2 tbsp pandan juice (from blending 30g pandan leaves and filtered water). Gradually add 100g tapioca starch to coat the pomelo pulp.
Step 2. Cook the Pomelo and Mung Bean Soup
- Boil the coated pomelo pulp over high heat for 4 minutes until translucent. Immediately remove and place in ice water to maintain crispiness.
- In a separate pot, combine 1 liter of water, 160g rock sugar, and a pinch of salt. Add the steamed mung beans and boiled pomelo strips. Bring to a boil.
- Mix 70g tapioca starch with 200ml of water. Slowly add this mixture to the pot, stirring constantly over low heat until the tapioca starch is cooked through.
Step 3. Prepare the Coconut Milk Topping
- Mix 300ml coconut milk, 50g sugar, a pinch of salt, and 4 tsp tapioca starch with water. Cook over low heat until thickened.
Step 4. Serve and Chill
- Serve the sweet soup warm or cold, topped with coconut milk and optionally, roasted peanuts. Chill for 3-4 days for improved flavor.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- For cooking sweet soup, buy slightly unripe pomelos for a better texture.
- Don't overcook the pomelo strips; boiling for too long will make them soft.
- Let the chè cool before serving to prevent it from becoming watery.
Nutrition
- N/A
FAQs
1. Can I make the crispy noodles ahead of time?
Yes! Make the noodles a day or two in advance and store them in an airtight container. They'll stay crispy.
2. What can I substitute for pomelo if I can't find it?
Oranges or grapefruit segments can be used as a substitute, though the flavor will be slightly different. The sweetness might need adjusting.
This Pandan Pomelo Sweet Soup with Crispy Noodles is a delightful dessert that perfectly balances sweet, creamy, and crunchy textures. Its vibrant green color and aromatic fragrance make it a stunning addition to any meal or gathering. Enjoy this refreshing treat and savor the taste of tropical paradise!