I was given a package of basil seeds by my friend 2 weeks ago, and I immediately thought of the refreshing black bean sweet soup with basil seeds. I still have some tapioca starch left in my pantry, so I decided to make two more treats that are now all the rave in Vietnam: tapioca pearls and sweet potato pearls. Come to think of it, I am quite obsessed with tapioca pearls, so it’s a bit weird that I haven’t written a proper post on how to make them, better late than never I guess
Making black bean sweet soup, tapioca pearls, and sweet potato pearls is not difficult at all. The only thing is that it takes a bit of time to make the black bean sweet soup, since you have to soak the beans before cooking, and you have to hand-roll the tapioca pearls. I usually take advantage of the soaking time to make tapioca dough, then put on a movie and roll the pearls while watching, killing two birds with one stone Home-made tapioca pearls is better than store-bought in many ways: it’s much bigger and much more satisfying to chew on, you can make as much or as little as you want, in any flavours you’d like to, and you are sure about what goes in the pearls.
Công thức tiếng Việt: Chè đậu đen trân châu khoai dẻo
Last week, Matthias came to Grenoble for his study. A few days before his arrival, I went to do some grocery for ingredients to cook dishes that I don’t normally cook alone. This time I went to a fruit store that I’ve passed by a few times, and I was very pleasantly surprised by the quality and the very reasonable prices. I even found out that they sell mini bananas, which I don’t often see a lot, so I just had to buy a small bushel, and from the store back to my house, I can only think of the warm and sweet banana coconut sweet soup.
When I studied in England, the Vietnamese supermarket there sells these mini bananas from times to times, and I would usually buy them to make this sweet soup, which was liked a lot by my housemates. However due to the transportation, the bananas are often badly bruised, a bushel of almost 10 bananas sometimes yield only 2-3 that can be used for the pudding, and for 4 people it’s really a treasure hunt for the banana pieces in a ‘sea’ of coconut milk and tapioca pearls This store’s mini bananas are very nice and ripe, so a pot of the sweet soup is more than enough for Matthias and me, the bananas are so fragranced. I was busy with a presentation last week, so it took me long to share the recipe with you guys.
Công thức tiếng Việt: Chè chuối nước cốt dừa
Matthias just came to Grenoble last weekend, and he came back to Paris to work. He only stays a short time, but already I feel that the house is much livelier, it’s much easier to cook, and I have the chance to make dishes that I wouldn’t usually make when I’m alone. One of said dishes is this Mung bean sweet soup with lotus seed, simply because (for me) if you make a small amount of sweet soup it just looks sad, and eating sweet soup alone is no fun either. It’s autumn now so the weather is a bit chilly, eating a bowl of warm sweet soup with Matthias, watching a movie, ignoring the cold outside, happiness is really this simple
I learnt this dessert from one of my previous housemates. I am not a huge fan of yellow (hulled) mung bean sweet soup, because usually it’s done with a very thick texture, and is overly sweet, so I find it very heavy and cannot eat a lot. This sweet soup, although made with a very similar method as the thickened mung bean sweet soup, has much more water so it’s thinner, and with the addition of lotus seeds I find it much lighter and easier to eat.
Công thức tiếng Việt: Chè đậu xanh hạt sen
I’m really fond of glutinous rice related food, so it is no surprise that one of my favorite desserts is Tan Yuang, or sweet glutinous rice balls with mung bean filling. However, I’m actually more in love with the glutinous rice skin, so usually what I do is making no filling Tang Yuan, which means only the glutinous rice ball in sweet soup.
One time when I was making this no filling Tang Yuan in Bristol, I saw my flatmate’s package of ground black sesame, and that gave me the idea of mixing them with some coconut milk to make the filling for goes so well with the stickiness of the dough, and I ended up loving it! I stumbled upon some Chinese blog food later on and found out that this dish does exist, although they use difference ingredients to make the ground sesame stick together.
In this recipe I will use the black sesame filling. At the end of the post I will also introduce the recipe for the traditional mung bean filling 😉
Công thức tiếng Việt: Chè trôi nước nhân mè đen