MAKING DELICIOUS “CHE HUE THAP CAM” (HUE MIXED SWEET GRUEL)

Ingredient:

Original recipe makes for 4 servings

-         Red bean: 1package (300g)

-         Mung bean: 1package

-         Peanut: 1package

-         Sweet rice powder: 100g

-         Sticky rice powder: 150g

-         Coconut: 1

-         Pandang leaf: 3-5 pieces

-         Sugar: 300g

-         Coconut cream: 1 bottle

      Milk: 300ml

PREP 15mins

COOK 40mins

READY 50mins

Direction:

-         Cook red bean until soft, add sugar to taste then leave aside to cool down. After cooking, mash mung bean really well, then roll into small balls. And leave a bit to make “che troi nuoc”.

-         Get the coconut flesh, shred a half of it, chop into small pieces the other half, then roll over sticky rice powder, then boil it.

-         Mix sweet rice powder with water, roll into small balls, boil and leave aside to cool down.

-         Cook milk and sugar until dense. Add a bit of vanilla.

     

      Cook half cup of Pandang leaf, add coconut, sugar, salt and condense milk in, mix well, then put on heat to boil, then remove and cool it down.

     With all above ingredients, draw a bit of each into a glass, add ice to use.

     Hope you would succeed. 

      *Taro**