Pumpkin and Sweet Potato Dessert - A very easy and meaningful addition to your Tet (Lunar New Year) offering.

Hello everyone. Today, I invite you all to enjoy our pumpkin and sweet potato dessert. A traditional Vietnamese dessert, pumpkin is rich, creamy, and delicious. Sweet potatoes are chewy and soft. Add a little more creamy coconut milk. It's really delicious. And this combination creates a dessert that is both rich and fragrant. It also has a slight crispness. Then I invite you all to cook together. I have prepared half a kilogram of pumpkin in this bowl. I bought the pumpkin, then peeled and washed it. Then I cut along the smoke pattern, making it look somewhat square like that. A slightly large plate and 300 grams of sweet potatoes. I also cut the smoke, but the smoke was a little less intense than usual. And 150 grams of sugar. One third teaspoon of salt. I marinated it with salt and sugar first. Let the potatoes absorb the salt and sugar. When cooked, the sweet potato doesn't fall apart. And at the same time, the potatoes and pumpkins are very flavorful. The dessert we make is really delicious, everyone. I'll leave it here. I marinated the sweet potatoes and pumpkin for about 15 minutes so they could absorb the sugar. I marinated the potatoes and pumpkins for 15 minutes. Then I put it on the stove and closed the lid. I'll turn the heat down low, okay? Remember, we'll cook over low heat. To prevent the potatoes and pumpkins from getting mushy. And let the potatoes cook slowly. The sweet potatoes and pumpkins absorb the sugar, making them very flavorful when eaten in slices. It has a sweet and salty taste, but not too salty. The saltiness only just enhances the sweetness. I also stir them occasionally so that the potatoes and pumpkins cook evenly. Then I'll fill the lid again. Then I continued cooking with half a small amount. It's been cooking for about 15 minutes now. I also come here occasionally and mix it all up. When you mix it like this, you'll be able to feel it. The pumpkin starts out a little soft. The potatoes are almost cooked, and the pumpkin is almost cooked too. That's fine, right? Now I'm going to add the coconut rice here. I'll add 100 grams of shredded coconut here. Young coconut flesh cut into thin strips. 100 grams of corn kernels that I have already blanched. Put it in here. 20 grams dried wood ear mushrooms. Soak the ingredients until softened. Then cut them into strips and add them to create a crispy texture. And the aroma for the dessert. And a little bit of pandan leaves. Let it taste delicious. And add 50 grams of tapioca flour. I soaked and rinsed them with warm water. Let it get rid of that sour taste. Then I'll add another liter of mangosteen juice here. I'll take half a kilo of coconut. I squeezed out the juice, leaving 200 milliliters of the purest juice. I then squeezed the remaining juice a second time. This is one liter of herbal extract. Put it in here. I'll cook it for another 5 to 10 minutes. Let the potatoes and squash cook until just tender. The potatoes and pumpkins are almost cooked at this point, but not yet fully cooked. And the coconut flesh is still hard. I just cook it until it's tender. This dessert is also easy to cook. While cooking, I occasionally come and stir it well. To prevent the flour from settling at the bottom. So the tea won't burn. I'll mix it well. And mix gently. Don't mix it too much, or the potatoes will get mushy. After cooking for a little while longer, I could feel it. The pandan leaf aroma is so fragrant. And I scoop some up to try. I've noticed the potatoes are starting to soften a bit. It didn't break down much, and the Folks, I'm about to turn off the stove. I'll add the best juice here. Before adding the first juice, let's just remove these pandan leaves. Cook for about 5 to 10 minutes. The pandan leaves have already lost all their fragrance. I put it here. 200 milliliters of coconut milk. Add the coconut milk and then. So, the dessert is now ready. It smells really good, folks. That's it, it's done. You can cook it until it's just sticky. Or you can add it and then turn off the heat immediately. If you plan to eat it immediately, turn off the stove right away. To make the coconut milk have a rich creamy flavor. And the taste is more delicate. If we leave it there for too long, we can cook it until it becomes sticky. To preserve this dessert for a long time so it doesn't spoil. It's not burnt, it's not sour. I added a piece of roasted peanut. Roasted sesame seeds, half fragrant. It's really fragrant, folks. When I scoop it up, I do it like this. The tea is a little bit watery, isn't it? Now, try this sweet potato and see if it's delicious. When I eat sweet potatoes, I feel the sweetness permeates deep into the potato. It has a very mild, slightly salty taste. Make sure the potatoes you eat don't feel boring or unappetizing. This pumpkin is very sticky, very gooey. This pumpkin will be fattier than sweet potato. Pumpkin is both rich and delicious. Pumpkin and potatoes make this liquid. It has a slightly thick, creamy, and fragrant texture. It smells like chrysanthemum tea, coconut, and sweet potato. Pumpkin blended with crispy shredded corn and coconut. Please try cooking it. You can substitute this corn with boiled peanuts. I'd like to say hello too. See you again on the mental and physical health channel.