17 Vietnamese Dessert Green And Yellow Recipe Get Ready To Indulge!

Ingredients:

Main Ingredients:

• Mung Beans - 1 cup
• Tapioca Pearls - 1/2 cup
• Coconut Milk - 2 cans
• Sugar - 1 cup
• Pandan Leaves - 5 leaves
• Purple Sweet Potato - 1 medium sized
• Sweet Corn - 1/2 cup (canned or fresh)
• Ice - for serving

Additional Toppings:

• Coconut Gel
• Grass Jelly
• Red Beans
• Taro

Instructions:

1. Prepare the Mung Beans: Rinse the mung beans and soak them in water for at least 4 hours or overnight. Drain the beans and place them in a pot with 4 cups of water. Cook on medium heat until the beans are soft and mushy.
2. Make the Sugar Syrup: In a separate pot, combine 1 cup of sugar with 1 cup of water. Cook on medium heat until the sugar has dissolved completely. Set aside to cool.
3. Cook the Tapioca Pearls: In a pot of boiling water, add the tapioca pearls and cook for 15-20 minutes or until they are translucent. Drain and rinse with cold water to prevent them from sticking together.
4. Prepare the Coconut Milk Mixture: In a saucepan, combine the coconut milk, 1 cup of water, and pandan leaves. Cook on medium heat until the mixture comes to a boil. Remove the pandan leaves and set the mixture aside to cool.
5. Cook the Sweet Potato: Peel and dice the purple sweet potato into small cubes. Cook them in a pot of boiling water until they are soft. Drain and set aside.
6. Assemble the Dessert: In a serving bowl, layer the cooked mung beans, cooked tapioca pearls, and sweet corn. Pour the sugar syrup over the top. Then add a layer of the cooked purple sweet potato. Lastly, pour the coconut milk mixture over the top.
7. Add Toppings: Top the dessert with any additional toppings of your choice, such as coconut gel, grass jelly, red beans, or taro.
8. Serve: The green and yellow dessert can be served warm or cold, so you can either refrigerate it for a few hours or add ice to serve it immediately. Enjoy this refreshing and visually stunning Vietnamese dessert!

In Conclusion: