Vietnamese
Vietnamese - Desserts
Chè SÆ°Æ¡ng Sa Hạt Lá»±u (Rainbow Water Chestnut Rubies in Coconut Cream)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 tbsp squid ink
- • 400ml coconut milk
- • 100ml water
- • 80g palm sugar
- • 2 tbsp agar-agar powder
- • 1/2 tsp salt
- • 1 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Dissolve the agar-agar in the water.
2
Phase 2
Simmer the coconut milk, palm sugar, and salt until dissolved.
3
Phase 3
Whisk in the squid ink and agar-agar and simmer for 2 minutes.
4
Phase 4
Pour into a mould and refrigerate until set, about 2 hours.
5
Phase 5
Unmould, slice, and scatter with toasted sesame seeds.