Chè Thạch - Cách Nấu Chè Thạch Rau Câu Bào Bánh Lọt Trân Châu Đẹp Thơm Ngon - Vietnamese Dessert

Hello everyone, welcome back to my channel Today, I will share with you how to make sweetened sweetened glutinous rice cake I have prepared the ingredients This is a bunch of pandan leaves, about 7-8 leaves They are small, not big, not big, fresh pandan leaves I bought them to make the color more beautiful You can use frozen pandan leaves Today I use fresh pandan leaves to make the color of the glutinous rice cake more beautiful This is half a liter of water This is tapioca flour, I will use it to make sweetened sweetened glutinous rice cake This is 80g of sugar Tapioca flour, I have tapioca flour, rice flour, sugar, green beans, pandan oil, tapioca flour in a box Coconut milk and tapioca flour First, I will cut the pandan leaves and grind them to get the pandan juice Then I will start to cook the glutinous rice cake After cutting the pandan leaves into small pieces, put them in the blender Then add half a liter of water Then put it on the blender and grind it to get the pandan juice I don't let it soak too long Because if it soaks too long, when I squeeze the water, it will become a powder I put all the pandan leaves in this bag to pour I squeeze the pandan juice very thick Then I will take 10g of tapioca flour Tapioca flour, I use this brand, Thai 10g Then I will take 5g of tapioca flour, which is a bag like this Then add all 80g of sugar to this bag This is half a liter of water I add 100ml of pandan juice Then I will add a little coconut oil Then I will add 100ml of pandan juice Stir it up and then I will add this tapioca flour Stir it up until the sugar melts Then I let the tapioca flour soak in the tapioca flour for 5-10 minutes So that it softens and expands Then I will add a packet of sugar I add a packet of sugar Then I will add the coconut oil I add 10g of coconut oil Then I will add the tapioca flour Then I will add the paste Mix it up Then I will take it out I will take it out Then I will cut it in half I will cut it into small pieces Then I will cut it into small pieces Stir to dissolve the color Then put it in a colander to soak the tapioca starch Soak it to absorb the color And start making tapioca starch I take a little, not use all the tapioca starch I take a little The rest I leave to stir-fry food or put it in the freezer I use it anyway Now turn on the heat I cook this tapioca starch water to boil Now I see it's boiling This is the sticky tapioca, it's floating And the crunchy tapioca, it comes out like a box of sugar Then turn on the high heat I cook it to boil quickly Stir it up occasionally Let it not stick to the bottom of the pot, it will burn When it boils, stir it up a lot I will add a little salt to this tapioca starch water To make it less sweet Now the tapioca starch water is boiling I let it boil for about 5 minutes Let it dissolve all the tapioca starch When I don't see it on the side of the box, it's like a box of sugar, it's ok Turn off the heat, let it boil slowly I let it boil so that my tapioca starch water will float It will come out, it will be shiny, it will be thick I let it boil for 5 minutes Now I see the side of the box, it's very shiny There are no more lumps Now I turn off the heat, I put out the container for the tapioca starch water This tapioca starch water is very thick This type of tapioca starch water is very thick so that I can peel it If I do it too loosely, it will be watery, it will not be able to peel Put it aside, then when it freezes, I put it in the fridge to make it cool Wait for it to freeze Tapioca starch can be soaked for 30 minutes in hot water I clean it, put it in hot water and soak it Like this, then put it in the pot Then turn the heat up I cook for this tapioca starch to boil Now I'm going to make tapioca starch Here is 70g of tapioca starch Soak in hot water for half an hour Then put it in and cook, no need to soak for a long time Wait for the fire to be small, then start cooking When it's soft and it's all soaked, it's ok Let the fire be small, then cook slowly When it's all soaked, I'll be back This is the function of soaking the red water Let it soak the red color Now I'm going to put it in this sieve to drain the water Put all the tapioca starch in a larger bowl Then take the tapioca starch and put it in If you put a lot of tapioca starch, it will soak a lot If you put a little, it will have a thin layer on the outside It's up to you At this time, when I put it in, the tapioca starch is still a bit wet So it hasn't been able to stick I can use my hands I let the tapioca starch fall out Then I shake it like this Let the tapioca starch soak the outside of the tapioca starch Then put it in the sieve Just a little, then I sieve it to remove the dry powder Then slowly put it in the pot of hot water Boil it Now the tapioca starch is cooked Then take it out Here I have a bowl of cold water I put it in a bowl of cold water The tapioca starch has been cooked for a while It has softened Now I'm going to put sugar in 30g sugar I put 30g sugar in Then I will add a vanilla pod to make it fragrant I will add a little salt The tapioca starch is like clean, like OK The tapioca starch is still soft, but when it cools down, it will harden Then turn off the heat My tapioca starch is very soft, very delicious Here I have 100ml of tapioca starch The tapioca starch is loose After grinding, I took the tapioca starch water I let the tapioca starch cool down, then I took the tapioca starch water Then I added the tapioca starch oil I added a little tapioca starch oil In this mixture, there is 100ml of tapioca starch water I will add a little salt I will add a little sugar I will add a teaspoon of sugar I cook this mixture until it boils This is 100g tapioca starch I will use the tapioca starch water to cook this mixture I cook this mixture until it boils Now I will scoop the mixture with a spoon This mixture is still hot I cooked it by hand I will take a little of the Tapioca starch The rest of the tapioca starch, I will wrap it in the aluminium foil Roll the dough into a long strip and cut it into a small ball to make a bubble When the dough is not flexible, it will not be able to roll like this It will be broken After rolling the dough like this, cut it If you want a big or small ball, it's up to you Just cut it randomly, no need to cut it big or small No need to cut it in one size Then roll it It's up to you If you want a big or small ball, it's up to you No need to make it round Put some dry flour in the bowl Then put the bubble in to prevent it from sticking After I finish this, I will boil this bubble in a pot of water I'm almost done with the bubble Put the dry flour in and shake it It's round and doesn't stick Put a pot of boiling water on the other side I will put it in and boil it I will put the bubble in and boil it slowly Boil it for about 20 minutes Boil it for about 20 minutes, then the bubble will be soft and delicious If it's too hard, I will put it on the stove to boil it The remaining pandan juice is about 300ml Put a piece of pandan oil in and stir it I take about 300ml If it's not enough, I will put water in 300g of flour 50g of rice flour Put in a little salt 1.8 tsp of salt Stir it After 20 minutes, take out the bubble The bubble is very soft and delicious After 20 minutes, take out the bubble Put a piece of sugar in Mix it up After 15 minutes, take out the bubble