Rainbow Dessert Recipe (Chè Sương Sa Hạt Lựu)

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Want something cool to refresh yourself in this summer? Rainbow dessert is a kind of sweet drink not only make you feel refreshed in this hot summer days, but it also makes you feel very satisfied because of its gorgeous-looking dessert, fresh and delicious drink. You will experience a wonderful sensation while having it with a little chewy outside but crunchy inside pomegranate seeds, the delectable creamy smooth mung bean paste, the slightly soft but crunchy jelly, the tasty sweet syrup, and the delicious creamy coconut sauce. All of them combine together just in one glass and one spoonful.

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Rainbow Dessert (Chè Sương Sa Hạt Lựu)

Want something cool to refresh yourself in this summer? Rainbow dessert is a kind of sweet drink not only make you feel refreshed in this hot summer days, but it also makes you feel very satisfied because of its gorgeous-looking dessert, fresh and delicious drink. You will experience a wonderful sensation while having it with a little chewy outside but crunchy inside pomegranate seeds, the delectable creamy smooth mung bean paste, the slightly soft but crunchy jelly, the tasty sweet syrup, and the delicious creamy coconut sauce. All of them combine together just in one glass and one spoonful.

Course

Desserts

Cuisine

Vietnamese

Prep Time

30 minutes

Cook Time

5 minutes

Passive Time

1 hour

Servings

servings

Ingredients

Agar-Agar Jelly

• 1 1/2 tsp agar-agar powder
• 2 cup water
• 3 tsp sugar

Mung Bean Paste

• 1 cup mung bean
• 2 cup water
• 3 tsp sugar
• 1/4 tsp salt

Pomegranate Seeds

• 1 can water chestnut (8 oz)
• 1/2 cup tapioca starch
• 1/2 tsp pandan extract (green food coloring)
• 4 drop red food coloring
• 2 tsp sugar

Syrup

• 2 cup water
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract (or pandan leaves)

Coconut Sauce

• 1 can coconut milk (400 ml)
• 1/2 cup water
• 4 tsp sugar
• 1/2 tsp tapioca starch
• 1/4 tsp salt

Course Desserts Cuisine Vietnamese Prep Time 30 minutes Cook Time 5 minutes Passive Time 1 hour Servings servings Ingredients Agar-Agar Jelly 1 1/2 tsp agar-agar powder 2 cup water 3 tsp sugar Mung Bean Paste 1 cup mung bean 2 cup water 3 tsp sugar 1/4 tsp salt Pomegranate Seeds 1 can water chestnut (8 oz) 1/2 cup tapioca starch 1/2 tsp pandan extract (green food coloring) 4 drop red food coloring 2 tsp sugar Syrup 2 cup water 1 cup sugar 1/4 tsp salt 1/2 tsp vanilla extract (or pandan leaves) Coconut Sauce 1 can coconut milk (400 ml) 1/2 cup water 4 tsp sugar 1/2 tsp tapioca starch 1/4 tsp salt

Instructions

Making Jelly

1. Combine agar-agar powder, water, and sugar in a saucepan. Cook and stir constantly for 3 minutes on medium heat. Pour the mixture into a bowl. Let it cool and set for 1 1/2 hours. Cut jelly into thin strips. Set aside.

   

Making Mung Bean Paste

1. Wash mung beans several times with tap water. Cook mung beans, water, and salt in a saucepan with lid on for 15 minutes or until soft on medium-low heat. Add sugar. Blend or mash until smooth. Set aside.

   

Making Pomegranate Seeds

1. Cut water chestnuts into small cubes about the size of pomegranate seeds. Divide into two portions. Add red food coloring into one portion. Mix until all the chestnut cubes cover with red. Pour panda extract into the remaining portion to make green. Mix until cover.

   
2. Place the red chestnut cubes into a plastic bag first. Then pour in tapioca flour. Shake to coat. Using the same bag, same flour for the green one.
   
   
   

   
3. Strain the chestnut mixture to remove any excess flour. Place the chestnut mixture into a boiling water. Stir well for a few times to prevent them from sticking. Cook on medium heat for 3 minutes or until all the chestnuts float to the top. Remove from hot water and place into icy water bowl to cool. Then remove from icy water and place into a clean bowl. Repeat with the green one. Add 1 tsp. sugar into the red one and another 1 tsp. sugar into the green one. Mix well.

   

Making Syrup

1. Bring water to a boil on medium heat. Add sugar, salt, and vanilla extract or panda leaves. Stir well. Cook for 10 minutes.

   

Making Coconut Sauce

1. In a saucepan, add coconut milk, sugar, salt, tapioca starch, and water. Cook and stir often on medium-low heat for 4 minutes or until slightly thick. Pour into a bowl. Set aside.

   

Servings

1. In a glass, add some shaved ice first. Then place a layer of mung bean paste, pomegranate seeds(green and red), and a layer of agar-agar jelly. Pour in the syrup. Top with creamy coconut sauce.
   
   
   

   
2. Mix them up and enjoy your delicious dessert!

Recipe Notes

Note: To save time, while waiting the jelly cool down and set, we will make other steps.

Cost of Main Ingredients (4 servings)
1 can of water chestnut		$1.02
1 cup of mung beans		$0.25
1 can of coconut milk		$1.19
1 1/2 tsp. agar-agar powder	$0.60
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Total				$3.06 ($0.77/serving)

Please let me know your result!

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