Chè Sương Sa Hạt Lựu (Agar-Agar With Imitation Pomegranate ...

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Sunday, July 31, 2011

Chè Sương Sa Hạt Lựu (Agar-Agar with Imitation Pomegranate Seeds Dessert)

Summer time . . . when the living is eeeassyy. What you need is a glass of Chè Sương Sa Hạt Lựu not only to sastify your thirst, hunger, but also to remind you that everything amid the sweltering heat can be as cool and relaxing; do you see the palms swaying and azure waves lightly splashing yet?! Well, as soon as your taste buds are awaken by the myriad of lightly crunchy translucent colorful polygonal gelatin and the smooth refreshing coconut milk, you may just be able to see it. The main ingredients of Chè Sương Sa Hạt Lựu are agar-agar (bột Sương Sa) and pomegranate seeds (Imitation Hạt Lựu). Agar-agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. According to Fitday, Agar is a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates. Some of its claims are the ability to aid in digestion and weight loss, reduce inflammation, calm the liver, and bring relief to the lungs. It is also considered a mild laxative and not recommended for those with weak digestion or loose stools. Imitation Pomegranate Seeds which are made of water chestnut diced into small cubes about the size of the pomegranate seeds coated with a tapioca starch. It's quite fun to eat these imitation pomegranate seeds as the insides are so crunchy from the water chestnut and the chewy tapioca cover. It's best to enjoy Hạt Lựu (Imitation Pomegrante Seeds) right away. If not, they will absorb the water and the beautiful vivid red color will fade and the tapioca coating will expand, making them look unappetizing. If you any of you know the secret to keeping Imitation Pomegranate Seeds long and appetizing, do share. Both agar-agar and imitation Pomegranate go well with the starchy, mildly sweet mung bean paste, the smooth richness of coconut milk and the tangy sweetness of the syrup. This chè is probably the least sweet and most refreshing of all of chè. * RECIPE: Chè Sương Sa Hạt Lựu * Printable Recipe * * Ingredients * For Syrup - Nước Đường 2 cups Sugar 2 cups Water 2 Pandan Leaves, optional For Mung Bean Paste - Đậu Xanh Đánh 1 cup Peeled and Split Mung Bean 1/4 cup Sugar, for mung bean 2 cups Water, for mung bean 1 Pandan Leave, tied together For Jelly - Sương Sa 1 bag Agar-Agar Powder - 25 grams or .88oz 7 cups Water, for agar-agar For Imitation Pomegranate - Hạt Lựu 1 can Chestnut - 20 oz 1-2 cups Tapioca Starch Red Food Color For Coconut Sauce 1 can of coconut milk (13.5 oz) 1/2 teaspoon Salt 3 tablespoons Sugar 1 teaspoon of Vanilla Extract or Pandan Leave, tied together 1 tablespoon Water + 1 teaspoon Tapioca Flour, mixed well * Making Syrup Combine sugar, water and pandan leaves (recommended) in a pot. Bring it to boil. Reduce the heat to low and simmer it until the syrup is thickened. Keep it in fridge to chill. * Making Jelly Combine agar-agar and water. Mix it well. Bring it to boil. Make sure to stir it constantly. Remove from heat. Pour it into a bowl. Let it cool down and place it in the fridge to keep it cold. Cut jelly into strips. Set it aside in the fridge to keep it cold. * Making Mung Bean Paste Wash and rinse mung bean a few times until the water is clear. Bring water, pandan leave and mung bean to boil. Reduce the heat to low and cook it with lid on for about 10 minutes or until soft. Add sugar. Use a wooden spatula to smash the mung bean into paste. Set it aside. * Making Imitation Pomegranate Wash and rinse water chestnut. Dice the water chestnut into small cubes about the size of the pomegranate seeds. Add red food coloring and a tablespoon or two of water and mix until chestnut cubes cover with red. Place a layer of tapioca starch into a large bowl with lid. Use a strainer to scoop one batch of water chestnut and place in the tapioca starch bowl. Add tapioca starch to the water chestnut then cover it with lid and shake it off. If needed, add more tapioca starch to the water chestnut until it is evenly coated. Pour it into a colander and shake excess off. Bring a pot of water to boil. Prepare a bowl of ice water on a side. Once the water boil add one batch at a time of tapioca-chestnut mixture to the pot. Use a pair of chopstick to separte the imitation pomegranate seeds to prevent them from sticking together if needed. Once pomegranate seeds float to the top, scoop it up with a strainer, rinse with cold water. Place pomegranate seeds in the ice water bowl to cool. Remove pomegranate seeds from ice water once it has cooled. Repeat with remaining batch of water chestnut. * Making Coconut Sauce If using pandan leave, tie it into a short string. Bring the sugar, salt, pandan leave and coconut milk to a boil in a saucepan over medium heat. Add the tapioca flour mixture and stir it at the same time. Add vanilla extract if you don't use panda leave. Pour coconut sauce into a bowl and set aside. * Presentation In a glass or a glass bowl, assemble a layer of suong sa, mung bean and a layer of pomegranate seeds. Fill it with the syrup and coconut milk. Top with shaved ice or without if all the ingredients are cold enough. Stir to mix and enjoy! Posted by at 1:00 PM Labels: Desserts (Món Bánh và Chè), Jello Dishes (Món Thạch)

6 comments:

  1. AnonymousAugust 1, 2011 at 9:43 PM

    Where did you get the jelly cutter.its so cool! i must have one!

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  2. Loan aka AnnetteAugust 1, 2011 at 10:14 PM

    I bought it at Bed Bath and Beyond store.

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  3. lessophiemOctober 14, 2012 at 7:53 PM

    Thanks for posting! This is one if my favorite drinks ever.

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  4. JenniPhoApril 25, 2014 at 1:58 AM

    Had trouble with the mung bean bc i was trying to cook the whole bag!! Lol Nevertheless, the dessert came out very tasty!! It was a hit!! :D thankss

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  5. Kim-AnnAugust 2, 2016 at 12:44 PM

    My Asian stores don't have pandan leaves except canned pandan syrup, what to do?

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  6. Loan aka AnnetteAugust 2, 2016 at 3:10 PM

    Just omit panda leaves. Use vanilla extract instead.

    ReplyDeleteReplies
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My photo Loan aka Annette Sacramento, California, United States My husband and I have two lovely daughters. I'm incredibly fortunate to be able to stay at home to raise my daughters and experiment with food. I was probably in love with food from my mother’s womb, but didn’t realize it until I found myself spending every cent of my allowance on snacks and frequently begging my maid to let me help out in the kitchen. The desire to cook was intense. I snuck into the kitchen when my maid was asleep and stole rice and matchsticks so my friend and I could cook it in our toy clay pot. I even bought ingredients from the market to make frozen banana dessert topped with shredded coconut and roasted peanuts and sold them to the neighborhood kids. These fond memories eventually led to my Vietspices blog - born in October 2010- with the purpose of making memories with my girls and sharing our recipes, but ultimately creating a foundation for charity. I envision something that wound extend beyond my daily bread to encompass the basics of daily living – food, clothing, shelter - for those less fortunate. And this gave birth to The Spices of Life (Hương Vị Cuộc Sống) Foundation. It is under construction as I work out the logistics. Please stay tuned! View my complete profile

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