Sương Sáo Sữa Dừa, or Coconut Milk Bone Marrow, is a delightfully refreshing Vietnamese dessert that's both simple to make and incredibly satisfying. Imagine a subtly sweet, wobbly coconut milk pudding infused with the delicate floral notes of pandan (optional) and punctuated by the delightful chewiness of sương sáo – a unique type of jelly made from seaweed. This cool and creamy treat offers a perfect balance of textures and flavors, making it an ideal dessert for a hot day or a light end to a flavorful meal. Its unique name hints at its alluring texture, mimicking the soft, yielding consistency of bone marrow.
This refreshing dessert is surprisingly easy to prepare, even for novice cooks. The recipe relies on readily available ingredients and a straightforward process, allowing you to create a truly authentic Vietnamese treat in your own kitchen. Ready to embark on this culinary journey? Let's dive into the step-by-step guide to making your own Sương Sáo Sữa Dừa.
Tools Needed
- Pot
- Whisk
- Molds
- Refrigerator
- Freezer
- Glass
Ingredients
- Bone marrow: 50g
- Salt: 1/3 teaspoon
- Sugar: 100g
- Fresh coconut milk: 2 packs
- Condensed milk: 150ml
- Dark coconut milk: 300ml
- Water: 1 liter
- Banana oil: 1 tube (optional)
Step-by-Step Instructions
Step 1. Prepare the Bone Marrow
- Soak bone marrow in sugar and salt. Add banana oil if desired (to mask the smell).
Step 2. Cook the Bone Marrow and Coconut Milk
- Combine fresh coconut milk, condensed milk, dark coconut milk, sugar, and salt.
- Add 1 liter of water to the soaked bone marrow. Stir well to dissolve sugar and salt. Simmer until thickened, stirring frequently to prevent clumping and ensure a chewy texture.
- Bring to a boil. Then add the coconut milk, stir well, and remove from heat.
Step 3. Set and Chill
- Pour the cooked bone marrow into molds immediately after it turns black, while still stirring to prevent lumps.
- Let the bone marrow cool completely, then refrigerate or freeze until ready to serve.
Step 4. Assemble and Serve
- Cut the chilled bone marrow into bite-sized pieces. Add to a glass with coconut milk and crushed ice.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Stirring frequently while cooking the bone marrow is crucial for achieving a chewy and smooth consistency.
- Adding coconut milk to the coconut milk mixture after boiling ensures a richer and more flavorful dessert.
- Serve immediately or chill for a refreshing treat.
Nutrition
- N/A
FAQs
1. Can I make the Sương Sáo (seaweed jelly) ahead of time?
Yes! The Sương Sáo jelly needs time to set, so it's best made a few hours, or even a day, in advance. Store it in the refrigerator until ready to use.
2. What can I substitute for pandan if I don't have it?
While pandan adds a lovely aroma, you can omit it entirely without significantly impacting the flavor. A few drops of vanilla extract could be used as a subtle alternative.
Enjoy your homemade Chewy Coconut Milk Bone Marrow! This delightful Vietnamese dessert is perfect for sharing with friends and family, or simply savoring as a refreshing treat on a warm day. The combination of creamy coconut milk and chewy sương sáo is sure to become a new favorite in your culinary repertoire.