Wednesday, March 21, 2007

Chè bưởi(Pomelo Rind Tong Sui)

Finish up the pomelo?How about the rind? Don't throw it away, you're gonna miss this amazingly mouthwatering dessert........
To start up with, you need to peel off the pomelo grind. Here is the efficient tip for you in case you dont know how to deal with it.

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1/cut off the top of the pomelo
2/With the point of a sharp knife, cut lines from stem end downwards, the lines meeting at top and bottom of the fruit but about 5 cm (2 in) apart around the middle
3/Prise one section of rind loose and it will then be somewhat easier to remove the remaining sections.
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- Exceptionally for this dessert, you will need to chop the rind into chop stick strip size,about 2 inches long. Wat you need is to discard the green cover outside,as well as the inner part,then slice.
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-To get rid of excess bitterness, squeeze the rind with 2 tablespoons salt for 2 minutes, then soak in cold water for several hour and drain.

-Repeat the step 2 -3 times(depends how bitter your rind is)
-Bring to boil, simmer for 5 minutes with a 1 small rock of alum(optional) and drains

- For the sweet taste, mix the rind with 5 table spoon sugar and 3 tbsp tapioca starch,shake well,leave for several hours.

For the soup
200gr mung bean
- 7-8 tablespoon tapioca powder
- pandan leaves/pandan essence/mali flavor/pomelo essence
-sugar to taste
-1.5litre/6 cups water (approx.)

For the coconut cream
- 1 can of coconut milk
-2 table spoon tapioca powder
- 1 tsp vanilla

For the soup

- Soak the mungbean overnight or for several hours
- Steam the mung bean until tender(the beans should remain their shape,not crushed)Image and video hosting by TinyPic
- Dissolve tapioca starch with one cup of water
- In the pot, boil together water,pandan leaves*, and sugar
- Take out the pandan leaves, gently stir in the tapioca starch until the water gets thick and clear
- Add in pomelo rinds and wait until they turn clear
-Add in the mung bean and stir gently.
*If you dont have pandan leave, add in few drops of pandan essence/mali flavor or pomelo essence at this stage

For the coconut cream
- dissolve tapioca starch with 4 tablespoon water
- bring the coconut milk to boil, gradually add in the tapioca and stir constantly until thicken
-Add few dops of pandan essence/vanilla

PREPARATION: serve hot or cold, pour the mungbean mixture into small bowl,add in the coconut cream.

1 comment:

Giaochi said...

i so want to eat this now... :"(