Xoa Xoa hat luu – Xoa xoa pomegranate seed soup is a good kind a dessert in Da Nang.

Xoa xoa is made from seaweed jelly while pomegranate seeds are made from best kind of cassava. Black jelly is prepared from a special kind of leaves grown in forest. Coconut milk is squeezed from pure coconut. All creates a cool and tasty drink.

The crispness of jelly, greasy coconut cream and ground mung bean mingled with tough pomegrante seeds make people forget their tiredness. It is a great refresher in sunny days.

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There are many shops selling xoa xoa pomegranate seeds sweet soup in Danang. However, the best one is in Con market or you can find it in some shops on Tran Binh Trong (right in the fork of Tran Binh Trong St. and Ngo Gia Tu St.), Phan Thanh St.,…The price is just 7,000 Vnd – 10,000 Vnd per glass.

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How to make this kind of dessert?

1. Rinse the mung beans a few times until the water becomes clear. Put them into a medium saucepan and add water. Bring to a boil over high heat. When it boils, skim off the foam and lower the heat to medium. Cook for 15 minutes until soft. If you cover the lid, make sure you leave some space open as it may boil over.

2. Then add sugar and blend well with a blender until smooth.

3. Transfer to a bowl and let cool.

4. To make the agar jelly: In a medium sauce pan, add water. Sprinkle the agar-agar powder over the water and let it soaked for at least 15 minutes. Then stir well and bring to a boil over medium high heat while constantly stirring. When it boils, lower the heat and skim off the foam.

5. Transfer to a large bowl/ cake pan to cool and set. It might take 3-6 hours for the jelly to set depending on the weather temperature. When the jelly is firmly set, cut into bite-sized cubes (1x1x1 inch or 3x3x3 cm)

6. To make the mock pomegranate seeds: Divide the diced water chestnut into 4 equal portions and dye each portion with a few drops (or 1/8 tsp) food coloring of your favorite colors.

7. Put one portion in a plastic bag together with 2 tbsp tapioca starch.Close the bag and shake well to evenly coat. Then transfer to a strainer and shake off the excess starch.Repeat the same with other colors.

8. Bring a sauce pan filled two-third full with water to a boil. Add the water chestnut dices and cook until they float to the surface (it takes 2-3 minutes). Stir gently to avoid sticking.

9. Then use a slotted spoon to transfer the “rubies” to a bowl of icing cold water. The outer tapioca layer will turn quite translucent.

10. Then drain and transfer them to a bowl. To make brown sugar syrup, combine the brown sugar, water and salt in a saucepan, stir well to dissolve and simmer under low heat for 5 minutes.

11. To make the coconut topping, in a saucepan, combine the coconut milk, water, sugar, salt. Stir well to dissolve sugar and bring to a boil. Then lower the heat to medium.

12. In a small bowl, dissolve the tapioca starch with water and add to the coconut milk mixture. Give it a good stir. The starch will thicken the sauce. To assemble the dessert, fill a glass half-full with crushed rice. Then add mung bean paste, jelly, mock pomegranate seeds, sugar syrup and coconut topping, about 1-2 tbsp each, adjust to your liking.

Recipe source: Danangcuisine.com

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