23 TOP VIETNAMESE DESSERTS (+VIETNAMESE COFFEE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 33m
Number Of Ingredients 3
Steps:
- Make your coffee using a French press or another machine, allowing the coffee to bloom.
- Add the milk to a mug and pour your coffee over it.
- Stir until well mixed and enjoy.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM
This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
- Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
- Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
- Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.
Nutrition Facts : Calories 1100.3 calories, Carbohydrate 180.7 g, Fat 23.2 g, Fiber 35.1 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 332.1 mg, Sugar 51.1 g
YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM
This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself.
Provided by wiley
Categories Thai Recipes
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
- Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
- Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
- Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.
Nutrition Facts : Calories 1100.3 calories, Carbohydrate 180.7 g, Fat 23.2 g, Fiber 35.1 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 332.1 mg, Sugar 51.1 g
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