Món chè mới đang rất hót trên mạng - CHÈ BÁNH TRÁNG NHÚNG ngon lạ béo bùi thơm dẻo dai cực ngon

Hello everyone Today I'm going to share with you a recipe for a brand-new incredibly delicious sweet dessert It's currently very popular online — that's the dish of dipping rice paper pudding prepared with a very simple method and easy-to-find ingredients Now I'd like to invite you all into the kitchen to cook together with me To prepare this dessert I first soak the mung beans Using 100 grams of mung beans here I also rinse the mung beans thoroughly to clean them well Now I'll add water so I can soak them I'll soak them for about an hour so the mung beans can soften up okay Next I'll use 50 grams of fresh pandan leaves I'll chop them finely and put them into a blender to extract the juice To make the dessert look more vibrant and also give it a wonderfully fragrant aroma guys After chopping I'll transfer it to the blender then add 600ml of water to blend Then I'll get a rectangular tray ready to make dipping the rice paper easier After blending the pandan leaves strain them through a sieve to extract the juice I'm pressing down hard with my spoon So I can squeeze out all the pandan juice guys Now I'll skim off all the foam so the pandan water becomes clearer To make the pandan water brighter and more vibrant I'll add three drops of pandan essential oil here Otherwise you can skip this step altogether I've prepared two packs of rice paper here the total weight of the two packs is 240 grams I'll dip the rice paper into the pandan water then press it down so it's fully submerged in the pandan liquid okay Then I dipped it back in letting the pandan water seep completely into the inside When you see that the pandan juice has fully soaked into the rice paper I'll remove it I let it dry completely before cutting it Please note: don't soak it for too long Otherwise the rice paper will become soft and soggy Next I'll apply the natural white color of the rice paper Just like the pandan green color I also added 600ml of water I also used 240 grams of rice paper Just dip it the same way you would with the green color guys Let it sit for about 10 minutes and it will be completely dry then I’ll start cutting it into small pieces Before cutting I'll lightly dust the board with cornstarch so the mixture won't stick when sliced I'll cut it into small bite-sized squares for you—this snack is all the rage online right now it's called dipping rice paper As a dipping snack with salt or sauce and there are countless dishes made from this type of rice paper Today I'm sharing with you a dish called sticky rice cake dip which I tried and found absolutely delicious After cutting the rice paper toss it with tapioca starch to keep the pieces separate and prevent them from sticking together Remember to separate them with your hands so these rice paper sheets don't stick together Once the batter is ready I'll pour it through a sieve Similarly I'll also go for white just like the blue guys After sifting I’ll go prepare everything —then I can start making the dessert As for the mung beans I've already soaked them for an hour Now I'll take them outside I strained out the liquid and let it drain completely To make the dessert I'll add about one and a half liters of water I'll add the mung beans and cook them ahead of time okay I'll turn down the heat to medium I'll simmer this water until it comes to a boil Once it comes to a boil skim off the foam to make the tea broth clearer After skimming off the foam simmer for about 15 minutes to ensure the beans become thoroughly tender So the tea broth becomes rich and flavorful making it taste even better when eaten This is mung beans after cooking for 15 minutes At this point they're also fully tender I'll add the sugar now I'll add 250 grams of sugar the amount can be adjusted according to your family's taste preferences Add half a small spoonful of salt to make the tea more flavorful Once the broth comes back to a boil we'll then add the sliced rice paper that we've prepared Once the rice paper is in I'll cook it for about five more minutes This is the dessert after adding more sugar and cooking for 5 more minutes The dessert is ready now I'll add the conut milk right away I'll add 300ml of conut milk— I'm using canned conut milk so adjust according to your preference If you prefer a richer taste simply increase the amount of this conut milk once you've added the conut milk I'll continue cooking The rice pudding starts simmering gently again That's when I'll turn off the stove The pudding is ready once it's bubbling vigorously like this I'll turn off the stove right away For this dessert it tastes better when eaten hot The dessert is now very fragrant It's fragrant with mung beans conut milk and pandan leaves — so delicious and tempting you can't help but want to try it Now I'll pour it out so I can prepare to enjoy it The mung beans are just the right amount When you look at it the dessert looks absolutely delicious and incredibly appealing What makes this dessert special is that the mung beans are cooked until extremely soft so when you taste the tea the liquid becomes rich and sweet Extremely delicious the rich creamy flavor of the conut milk The rice paper we eat is wonderfully crisp Soft and chewy incredibly delicious — the sweetness of the dessert is just right when you taste it So if you have the time give this dessert a try Following the recipe I've shared Wishing you all the best in your cooking And that's it for my video Thank you all for watching until the end If you enjoyed it please give it a like Subscribe now and tap the bell icon to receive notifications as soon as possible for my upcoming videos For now I say goodbye And see you in the next videos