Fabric syrup: You just need to peel, remove the seeds and put the lychee in to boil with water and sugar. After boiling, reduce heat to low and cook for about 10 minutes until the fabric softens, then turn off the heat, cover and leave for 10-15 minutes. Next, you filter the fabric and put the syrup in an airtight container, store in the refrigerator. Lychee syrup can be used to make drinks, ice cream, cakes… Photo: Thespruceeats . Lychee tea: This cool, sweet drink has simple ingredients that can be customized to your liking. You can use black tea or tea bags, mix with sugar, lemon, then add seeded lychee and lemongrass, mint… Photo: Theflavorblender. Fabric Sorbet: Sorbet is a cold dessert similar to ice cream but without milk and very easy to make. You just need to peel, remove the lychee seeds, add sugar and water, then boil, let cool. Then, you add a little lemon juice, freeze before puree, freeze for another 2-3 hours to be able to use. Image: Mayandena. Sweet and sour fried chicken: Just add seeded lychee and a little lychee juice to stir-fry together, your sweet and sour chicken will have a different flavor, sweeter than usual. Image: Cookpad. Lychee shrimp salad: Steamed or boiled shrimp, lychee, lettuce and coriander mixed with chili fish sauce will give you a beautiful salad and suitable for hot summer weather. You can add mango, avocado to make the dish more refreshing. Image: Woolworths Coconut lychee jelly: The sweetness of lychee and the coolness of coconut combine wonderfully, perfect for cooling off. With the same way as making regular fruit jelly, you can add lychee pulp and young copra to make the dish more attractive. Image: Taste. Curry: Lychees are also used to cook chicken curries, duck curries or pork curries to create an interesting and different sweetness and aroma. Image: Everylastbite.

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

Lipton mango tea 1. Lipton mango tea Ingredients: Lipton instant tea with mango flavor 1 pack, 2 ripe mangoes, 200 g ice cubes, 200 ml filtered water. Processing – Wash the mango thoroughly, then cut the mango into pieces to taste. – Put 1 pack of Lipton Ice Tea in a cup, then add about 100ml of water and stir well. – Continue to add ice and fill the glass almost full, then add the cut mango pieces and enjoy a refreshing and delicious cup of mango tea. Illustration 2. Mango pearl tea Ingredients: 2 ripe mangoes, 200g tapioca starch, 500ml fresh milk, 00ml juice, 150g rock sugar, 300g young copra, 40g pandan leaves, 200g dew, 1 small bowl of desiccated coconut . Processing – Put 500ml of fresh milk into the pot, then add 200ml of coconut milk, 150gr of rock sugar, ¼ teaspoon of salt, 40gr of pandan leaves into the milk and boil over low heat. Cook while stirring constantly to prevent the milk from burning on the bottom. After 5 minutes, take out the pandan leaves, add 300g of young copra, stir well and cook for another 5 minutes and then turn off the heat. – Put 300g of tapioca flour in a large bowl, then pour 170ml of boiling water into it and mix well until the dough is sticky, then knead the dough thoroughly to make it firm and even. When the dough is thick, flexible and does not stick to your hands, divide the dough into small balls to eat and then roll them up. – Put the pearls in boiling water. When the pearls emerge, take them out and soak them in cold water. – Mangoes are washed with water, then peeled. Cut mango and dew star into bite-sized pieces. – Put some ice in a bowl then put a few slices of ripe mango, a little dew and pearl on top. Add the coconut milk and sprinkle a little more desiccated coconut to enjoy. Mango Yogurt Smoothie 3. Mango Yogurt Smoothie Ingredients: 1 mango, 200 ml yogurt, 20 gr white sugar, 10 ml lemon juice Processing – Mangoes are washed, peeled and cut into small squares. Put the mango in a blender with 20g of sugar, 10ml of lemon juice and some ice. Close the lid and grind the mixture until smooth, no more stones are fine. – Pour yogurt into the glass first, then pour in the mango smoothie mixture. Add some remaining mango on top. The cool mango yogurt smoothie is extremely attractive. Mango coffee 4. Tropical mango coffee Ingredients: 1/2 ripe mango, 40 ml espresso, 50 ml sugar water, 100 ml filtered water, 150 ml full cream milk Processing Wash the mango, peel it, cut it into pieces and put it in a blender. Add about 50ml of sugar water, 100ml of filtered water into the blender. Blend the mixture until smooth. Put about 100 – 150ml of whole milk depending on your preference into the milk frother. Beat up and down evenly to create foam for about 1-2 minutes until the foam is full. Gently stir the mango puree in the blender, pouring in about 1/2 cup. Put a thin layer of crushed ice on top to separate the coffee and mango. Pour about 30 – 50ml of espresso into the glass depending on your taste. Use a small spoon to slowly pour the coffee onto the spoon so that when it flows down the mango cup, the coffee will spread evenly. Gently shake and tap the milk jug again. Then use a spoon to slowly scoop the milk foam into the glass. Mango crepes 5. Mango crepes Ingredients: Wheat flour 50 gr, cornstarch 30 gr, egg 3, uhipping cream 300 ml, fresh milk 240 ml, ripe mango 3, unsalted butter 10 gr, powdered sugar 25 gr, granulated sugar 1/2 tbsp ,Vanilla water 5 ml Processing – Mix flour, cornstarch and powdered sugar in a bowl, then sift the flour mixture into the bowl containing eggs and milk, mix well. Then, spread a thin layer of butter on the non-stick pan, when the pan is hot, scoop a patch of dough into the pan, swirling to make the cake round. Fry the cake on medium heat until the cake is cooked, repeat until all the dough is gone. – Cut the mango into bite-sized pieces. – Whip cream with vanilla and sugar until peaks form. – Turn 1 layer of fresh cream on the cake, then add a little mango, then cover with a little more cream and then wrap. – After the package, put in the refrigerator for about 30 minutes to be able to eat. Mango sticky rice 6. Mango sticky rice with pandan leaves Ingredients: 400g glutinous rice, 150ml coconut milk, 14ml pandan leaf juice, 400ml unsweetened fresh milk, 2 tablespoons rice flour, 130g sugar, 2 teaspoons salt, 1 little roasted peanuts Processing – Soak glutinous rice for 5-6 hours, then wash and drain. Steam glutinous rice for 45 minutes. When the sticky rice is cooked, put it in a bowl or plate. – Put in 150ml of coconut milk, 130g of sugar and 1 teaspoon of salt and cook the mixture on low heat. Continue stirring until the sugar dissolves. Add 45ml pandan leaf juice and stir until the ingredients are mixed, then turn off the heat. – Put the freshly cooked pandan coconut milk into a bowl of sticky rice. Mix until the juice is evenly absorbed into the sticky rice. Cover the bowl with foil and let it rest for 20 minutes. – Put in the pot 2 tablespoons of rice flour, 1 teaspoon of salt, 400ml of unsweetened fresh milk and stir well. Cook the milk sauce over low heat and stir continuously for about 3 minutes until the mixture thickens slightly. – Put the sticky rice on a plate, gently drizzle over the fresh milk sauce, sprinkle some roasted peanuts on top, and then add a piece of sliced ​​mango to enjoy. Kale mango salad 7. Kale mango salad Ingredients: 1 ripe mango, 150g kale, 8 cherry tomatoes (or 1 regular tomato), 50g grapes, 20g almonds, 4 tablespoons lime juice, 2 tablespoons olive oil, honey 2 tablespoons Salt/pepper 1 pinch 1 Processing – Kale, tomatoes, grapes soaked in diluted salt water for 10 minutes, then with clean water, drain. Kale cut off the hard stalks under the tail, the leaves cut into bite-sized pieces. – Cut grapes in half horizontally. Cut cherry tomatoes in half lengthwise. Peel the mango and cut it into large squares. Shredded almonds. – Put the kale in a large bowl and add the ingredients: 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon olive oil. Mix gently so that the vegetables absorb the seasoning. – Mix 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon ground pepper in a small bowl to make the dressing. – Pour the bowl of sauce into the bowl of kale and mix well, then add the mango, grapes, and tomatoes to the mix. – When the ingredients are soaked in the sauce, sprinkle on top of the chopped almonds and mix well one more time and you’re done. – Put a salad that is both delicious and provides a lot of fiber and vitamins on a plate and enjoy.

The pearl dish with white coconut filling is supple. The way to make coconut pearls is very simple, you can make it for your baby to cook delicious tea. Resources: 500g tapioca flour. 200 g fresh copra. Making: Step 1: Tapioca flour into a large bowl. Boil 250 ml of water, slowly pour into the tapioca starch, just add boiling water and use a spoon to beat until 1 part is half raw and half cooked. When the dough is hot, wear gloves and knead it thoroughly until the dough is smooth. At this point the dough will be very pliable and in a half-cooked, half-cooked state. Dough. Step 2: Fresh copra peeled off brown shell, washed, diced small. Depending on your preference, many coconut kernels can be cut large or small. Using still hot tapioca flour, spread thinly for the coconut filling and roll. Make all the prepared flour and coconut filling. At this stage, you need to squeeze the pearls quickly when the dough is still warm, the dough will be flexible, easy to mold and when boiled the pearls will not be broken. If the dough is left to cool, the dough will be hard and difficult to shape. When the dough is rolled, it will not stick tightly, so boiling the pearls will easily break, dropping the coconut kernel. Squeeze pearls. Step 3: Boil 1 pot of water, put the pearls in and boil over medium heat for about 5-7 minutes depending on whether the pearls are big or small. When the pearls emerge, you have a bowl of cold water ready, pick up the pearls and drop them right into the bowl of cold water for the pearls to clear and hunt again. Boil pearls. Small tips: In case the dough is cold, put the bowl of dough into the microwave and rotate it at medium temperature for about 1 minute or steam it in a water bath for about 5 minutes and then knead it again to make the dough elastic. The secret to clear and supple pearls is that you should repeat the boiling step and soak the pearls in cold water 2 times, making sure the pearls will be clear, see the coconut inside. Pearls made this way will be crunchy, clear and delicious to eat. Depending on the purpose of use, you can take it out to drain and use it directly or you can mix a few spoons of white sugar or honey to increase the flavor.

Filling the empty stomach with fruit is a wise dietary strategy. Organic nutrients in fruit can quickly solve the cravings of the owner and tolerate saturated fat in moderation. Here are the fruits that are very beneficial for the waistline that you should prioritize. For the campaign to reduce belly fat smoothly, the following fruits need to be included in your daily diet right away. Papaya Papaya contains a lot of B vitamins, fiber and antioxidants, very good for metabolism. A few pieces of papaya will help calm you down during sugar cravings. Papaya juice, papaya smoothie or fruit salad are other options that make your menu less boring. Pineapple Pineapple is the secret weapon for a flat stomach and a “smooth” body. The acid in pineapple eliminates excess calories, while the sweetness and rich aroma easily make your taste and smell satisfied, the stomach does not require to be filled with other types of fat anymore. Butter Avocado is one of the most loved fruits by women, and fortunately it is also in the top 5 fruits that are beneficial for the waistline. Thanks to the high content of monounsaturated fats, avocados are good for the digestive process, reducing harmful cholesterol. Vitamins A, B, C, E and minerals in avocado are very good for health, increase energy for the body, help women still have the strength to work effectively even though the diet is very strict. Coconut Coconut milk helps the body fight harmful factors outside the environment, and is a valuable medicine for digestion and metabolism. Copra contains many essential proteins for the body. Organic ingredients in coconut also have antibacterial effects, protect the liver against the harmful effects of alcohol and stimulants. Consider, on your upcoming trip to the beach, you can order a coconut for dinner instead of continuing to join the family at the seafood dinner table. A seafood meal at noon is probably enough for women on a diet. Olive Similar to butter, the fat in olives is a form of monounsaturated fat. Diets with this type of fat will promote the ratio of bad cholesterol to good cholesterol, reducing the risk of cardiovascular disease. In particular, olives are also effective in preventing breast cancer. There are many dishes from olives for you to choose from: olive salad, pickled olives, olives mixed with garlic, or replacing animal fat with olive oil in food processing, so the second round also reduces fat mass. Don’t forget that when eating these fruits, reduce your usual dishes. Don’t wonder why the belly is still “continuously growing” if you eat these fruits vigorously after eating other dishes. Posts: Beautiful Beauty

Resources: – 500g instant ham or bacon – 300g coconut rice, shaved off the skin – 100ml of coconut water – 2 tablespoons oyster oil, a few drops of coconut milk color, seasoning seeds, soy sauce, spices Making: The meat you shave, wash, and then cut into 2x2cm squares. Washed coconut rice cut long pieces. Marinate meat and coconut with oyster oil, coconut water, seasoning seeds and spices for 20 ‘to infuse. The meat is absorbed, you put the meat on the stove to cook the meat and then add about 2 tablespoons of soy sauce. Stir the meat to infuse the spices, then add the coconut water to the boil, then lower the heat to a simmer. When the water in the pot is almost empty and slightly greasy, the meat is soft and the fat is clear, the piece of coconut rice is sticky and greasy enough to meet the requirements of the delicious coconut stew. Braised meat finished with a characteristic golden brown color is very beautiful, can be eaten with hot rice, sticky rice or bread, white porridge is very suitable. Pork ribs rim with coconut milk Resources: – 600 grams of pork ribs – 150 ml of coconut milk – 2 tablespoons fish sauce – 1 tablespoon sugar – 3 minced garlic cloves – 1/2 teaspoon of seasoning powder – 1 chopped purple onion – 1 chopped chili pepper 1/2 teaspoon pepper Making: – Step 1: Wash the ribs into a bowl and add a little salt, seasoning powder, pepper, garlic and onion, then mix well, marinate the ribs for 15 minutes to infuse spices. – Step 2: Put 1 teaspoon of cooking oil, 1 teaspoon of sugar in a small saucepan and turn on the low heat to turn the color of the cockroach into the frying ribs. – Step 3: Add coconut milk, fish sauce and stir, then add a little water, break the lid and simmer for the ribs to boil, then turn on low heat. – Step 4: Rim until the sauce matches and the ribs are beautiful golden brown, just soft, season to taste, add chili and chopped green onions, then turn off the heat, scoop the ribs with coconut milk. to disc. Young coconut sweet soup with pandan leaf jelly Resources: – 400g copra – 1 bunch of pineapple leaves – Curettage coconut – Jelly powder – 300g white sugar – 100g of semolina Making: Step 1: Grind the pandan leaves – When you buy the pandan leaves, wash them and cut them into small pieces. – Then you put in a blender, puree with a little water. Then you filter the crushed pineapple leaves through a sieve, take out the juice and remove the body. Step 2: Cook the pandan leaf jelly – You put the jelly into a large plate and mix well with 100g of sugar. Then, you boil about 600ml of water, when the water is boiling, you add the mixture of jelly and sugar. – Note, you should slowly, just put in you while using the patch to stir until the jelly and sugar dissolve completely, otherwise it will be clumped. – Next, you add the pineapple leaf juice just ground in step 1, stir well and pour the jelly into the mold. You can use a round shape, a heart shape, or a star or put it in a plate and cut it later. You wait until the jelly is frozen, then cut the jelly into long strands. Step 3: Cook the semolina – You let the tapioca flour soak in water for about 15 minutes and then take it to drain. – Boil a pot of water, then add the semolina, cook over low heat until the semolina turns clear, no more opaque. When the semolina is cooked, remove the semolina. – While you are waiting for the semolina to be ripe, you can wash the young copra and cut it into strands. Step 4: Cook young coconut tea with pandan leaf jelly – You put the grated coconut into the bowl and then knead with warm water, squeeze the coconut milk. Or you can use a box of coconut milk as well. – After that, you put the filtered water in the pot, boil it, and then add the semolina. Next, you add 200g of sugar and squeezed coconut milk, stir well. – When the coconut water boils, add the coconut fibers to the same amount of salt to make the tea taste better and stir well. Cook tea for about 5 minutes, then turn off the heat. Step 5: Complete – You take out the jelly mold to take out the pineapple, cut it into strands like young coconut fibers to make the tea look more beautiful. – After that, wait until the tea cools, then you put the pandan leaf jelly in the pot and stir it up to be finished! – If you like, you can add crushed roasted peanuts and roasted yellow sesame seeds on the tea surface to create an attractive fragrance. Sweet coconut sweet soup Resources: – Young copra: 100g – Grated coconut: 50g – Coconut milk: 70ml – Fresh milk without sugar: 300ml – Powdered energy: 200g – Sugar: 50g – Condensed milk: 40g – Ice shavings: 1 tray Making: Heat unsweetened fresh milk in warm form 30-40 degrees C. Then turn off the heat, mix with condensed milk to create a mild sweetness. Next, blend coconut milk, 20-30g sugar and grated coconut together for a smooth consistency to create a thick consistency. Mix the milk mixture into the smoothie, stir gently. So you have a delicious coconut porridge product for the next step in coconut pickling. Do not overheat or boil the milk, the milk will lose its substance, have a burnt smell and become dizzy. Do not use up the grated coconut, you should leave a little to mix with the dish will be very delicious and create a roughness. The sugar used in smoothies is the white diameter, giving a dish milky white color. If you use brown sugar, the juice will have an unattractive yellowish-yellow color. Mix the flour with 5 – 10g of sugar to make the pearls taste slightly sweet. Boil the water very hot, pour it slowly into the flour mixture, mix gently with spatula until a smooth dough is formed. Squeeze the dough into small balls and boil for 10-15 minutes. Take out the pearls and put them in cold water to make the pearls clear and chewy. Bubble dough can only use hot water, if you use cold water, the dough will not form a block, but a thick melted mixture, not forming. Do not add too much sugar to the flour, as there will be condensation when mixing the flour. For easy mixing of dough, you can wear nylon gloves and knead lightly. The dough is when it has the same plasticity as a child’s clay, avoid kneading too long, the dough will be bottle. It is possible to boil the pearls more carefully so that when facing a cold environment, the pearl will be moderately soft without being hardened encounter ice when eating pickled coconut. Cut young copra into thin, long pieces to taste. Delicious young copra will have a very mild sweet taste, smooth but cool like a jelly, without a sour odor and has a milky white color. You turn the ingredients you just made into the bowl, add crushed ice and fill with coconut porridge. Jinn (Synthetic) Photo: Collectibles

Bean powder: Green beans, black beans are both cool and contain many nutrients, thus can help reduce colds. Legumes can be processed by boiling drinking water, cooking tea or making a stew with bones, ribs, hooves … Orange and lemon juice: Citrus fruits such as oranges, tangerines, lemons, and grapefruit contain lots of vitamin C and minerals, and have cool properties that can aid in dissolving cold sores. Coconut water: Coconut is one of the fruits that can soothe the body, help kill bacteria and heal the heat spots in the mouth. In addition to drinking coconut water, the juice from copra also works to clean the mouth and soothe the heat. Cheek juice, fish lettuce: Famous for its coolness, Gotu Kola juice has a great effect on clearing body heat, fighting antioxidants and helping wounds heal. Fish lettuce is often chosen when the body is hot, however, due to its fishy taste, not everyone can eat it. To make juices, you can squeeze each of them or mix them together.

The 3rd March of the lunar calendar every year is the real Korean New Year. According to the traditional custom, on this day, a tray of rice to worship ancestors is indispensable. The symbolic meanings are cold – welded foods. Resources: 1 kg of wet powder. Then divide 5 parts of flour to create different colors, 200g each color on average. Pumpkin pieces 300 g, squeeze the juice to form a yellow powder 1 teaspoon of Gac intestines to form red 300 grams of glutinous leaves, squeezed to get water to create a green color 100 ml of purple camellia forms purple. 100 ml of pea pea tea (about 10 petals) to form a pea green color In addition, people can make the beetroot pink powder, the dark kakao color, and the brown cocoa color. Street. How to make the powder color: With purple camellia leaves, dried avocado flowers, people boil cold water mixed with glutinous flour and hang it in cloth bags to dry to mold the cake. With Gac, cocoa powder, people mix with glutinous flour. As for pumpkin, glutinous leaves, and beetroot, people squeeze the juice and mix it with glutinous flour. Note: When making dough colors, everyone should darken the color from light to dark. To do that, when the dough is dough, people have to let dry towels soak in to absorb the water and then knead for the second time, the third time until the boiling test turns to the color, stop. How to make the five-color floating cake: Step 1: After you have the desired color powder, people divide the sugar into equal pellets. Step 2: Take each part of the dough, press flat, put the sugar ball in the middle and then roll the dough to round, wrap around. Step 3: Boil a pot of water on the stove, drop the powdered pellets to boil again, when you see the dough floating, leave for 2 minutes to cook. Take out the cakes and drop them in a bowl of cool water to prevent them from sticking. About 5 minutes later, take out the cake to drain and place it on a plate. Step 4: Put the five-color cake on a plate, add sesame seeds on top of the cake, sprinkle with grated coconut on top and offer. Variation of fried floating cakes, floating cakes with fresh coconut fillings for real Korean New Year If you are tired of the familiar boiled float cake, you can try making a strange fried floating cake or a floating cake filled with a little sweet coconut to change its taste on the occasion of Korean New Year. Although the traditional floating cake has its own delicious taste, if you want, you can still customize the unique recipes from this cake. Here is how to make fried floating cakes and fresh coconut floating cakes for your reference: How to make fried floating cakes: Resources: Boiled float cake Crispy fried dough Processing: If the cake floats in the refrigerator, put it in the boil again. Be sure to use your chopsticks to gently separate the floating balls so they don’t stick together. After boiling, let the cake float into cold water. Roll each cake evenly through the fried dough. Heat oil in a saucepan (not old heat, only up to 6 parts). Let the cake float and fry over low or medium heat. Fry until golden brown. Because the cake is cooked, it does not need to be fried for too long, it will infuse the oil and crush it. Pick up the cake on oil blotting paper to remove excess oil and enjoy. The outside is crispy, soft inside, has a strange taste and delicious, making sure many people like it. How to make the cake floating with the fresh coconut less sweet Resources: 500 g of ready-made dough drifting cake 200 g of fresh copra 30g cooked sesame seeds Curettage coconut White sugar, vanilla Processing: Fresh copra peel the outer shell, cut into small square balls (the same size as sugar cube). Blanch fresh coconuts through boiling water, rinse to remove the coconut oil. Let the fresh coconut marinate with a little sugar and vanilla for 1 hour to make the coconut taste sweet and fragrant. If you like darker sweet than you can snail coconut with medium heat to let the coconut taste. Take a small piece of flour, add the freshly prepared coconut, round the cake. Do it in turn until all the flour and filling are gone. (If you like, you can add color powder to the powder to look beautiful) Bring the water to a boil, gently drop each floating ball into the cake. Wait for the cake to cook, float it out then take it out, soak it in a bowl of cold water. (It is recommended to add a few ice cubes and a little oil in the bowl of soaking water to make the cake shiny and not melt or crush.) Use the patch to pick up the cake and arrange it on a plate, sprinkle with sesame (grated coconut as you like) and enjoy.

Although there are many options in today’s life for young people to entertain every day, somewhere in the mind of every person, especially with the people of Hanoi capital, the holidays are still intact. . Including the real Korean New Year (the 3rd of the third lunar month) is an opportunity for Vietnamese people to present their ancestors with floating cakes, vegetarian cakes to pay their respects and also a time for families to gather together to eat tea cakes.

And with the trend of needing newness even in traditional rituals, today’s young people have ways to make the Lunar New Year not boring every year, one of which is making cakes. drifting nicely and creatively while still retaining traditional values. Let’s take a tour of the instagram to see what young people are transforming with this unique cake!

Fried floating cake, floating cake filled with fresh coconut

Although the traditional floating cake has its own delicious taste, if you want, you can still customize the unique recipes from this cake. Here is how to make fried floating cakes and fresh coconut floating cakes for your reference:

How to make fried floating cakes:

• Boiled drift cake

• Crispy fried flour

• If the cake is left in the refrigerator, let it boil again. Be sure to use your chopsticks to gently separate the floating balls so they don’t stick together. After boiling, let the cake float into cold water.

• Roll each cake evenly through the fried dough.

• Heat oil in a pan (not old heat but only 6 parts). Let the cake float and fry over low or medium heat.

• Fry until golden brown. Because the cake is cooked, it does not need to be fried for too long, it will infuse the oil and crush it.

• Pick the cake into oil absorbent paper to remove excess oil and enjoy.

The outside is crispy, soft inside, has a strange taste and delicious, making sure many people like it.

How to make the cake floating with the fresh coconut less sweet

• 500g of ready-made dough drifting cake

• 200g of fresh copra

• 30g cooked sesame seeds

• Curettage coconut

• White sugar, vanilla

• Fresh copra peel the outside, cut into small square balls (the size is equivalent to sugar tablets). Blanch fresh coconuts through boiling water, rinse to remove the coconut oil.

• Let the fresh coconut marinated with a little sugar and vanilla within 1 hour to make the coconut taste sweet and fragrant. If you like darker sweet than you can snail coconut with medium heat to let the coconut taste.

• Take a small piece of flour, add the freshly prepared coconut, round the cake. Do it in turn until all the flour and filling are gone. (If you like, you can add color powder to the powder to look beautiful)

• Bring the water to a boil, gently drop each floating ball into it. Wait for the cake to cook, float it out then take it out, soak it in a bowl of cold water. (It is recommended to add a few ice cubes and a little oil in the bowl of soaking water to make the cake shiny and not melt or crush.)

• Use the patch to pick up the cake and arrange it on a plate, sprinkle with sesame (grated coconut as you like) and enjoy.

Five flavor drift cake

Instead of making the traditional crust from glutinous rice flour, the cake only has the white color of the dough, we can mix the dough with water from the pineapple leaves (green), beetroot (red), and pumpkin (color). yellow), purple cabbage (purple) … to create a natural color for the dish. This method is both safe for health and makes the cake more eye-catching and its flavor is much more unique and attractive.

@ lilymay1905

@ linhhyn92

Young people have turned traditional food into a “color picture” (@h_thu_dao)

@phuongvcci

The floating cake plate will look much more beautiful and fancy, let’s try it out! (@vshimpinky)

Pandan leaf water floating tea

If you love green, make yourself a pineapple leaf floating cake (sticky rice) or green tea that is being spread by many people every Korean New Year. A little variation of the traditional drifting cake with the green of the pineapple leaves, this will be a delicious and nutritious dessert dish to help you and your family change the taste during this Korean New Year.

@bakeitglamorous

@bakeitglamorous

If you love green, you can customize the green tea drink too (@ pdlinh97)

Red bean water float cake

Instead of making the traditional green bean paste, we can use the red bean paste to change its taste while still extremely delicious and easy to eat. Depending on the taste of each person, we can make the red bean paste sweet or medium sweet, and note that you should eat with ginger juice to get the fullest taste of the floating cake bowl. It is believed that at the beginning of the first year of the month, if you eat a cake with red bean juice, it will be extremely smooth and successful to do anything.

The red bean paste is not difficult to make, but the taste is extremely “addictive”.

Eat with ginger juice to see all the deliciousness.

Cake drifting way

If you still want to keep the traditional flavor of cakes with white skin and green beans, but you have to express the personality of your youth, then as long as you have a little skill, you can transform the round balls into shapes. very cute. Or more simply, with just a little investment in the setup, you will have the image of the floating cake bearing the imprint of young people.

Floating cake … love !!! (@linnhii)

Unique combination (@thepetitechef)

@bibongc

Enjoy a new style (@ louis_g201)

(@____nhim____)

This is perfect, who can eat … (@ladychopstick)

Traditional and Modern (@gindabest)

To surprise family, friends and loved ones on this Korean Lunar New Year, let’s get creative with new ideas. Hopefully you will have a happy Korean Lunar New Year with your loved ones with both “delicious” and delicious cakes!

Use them every day, but did you know that making them is pretty simple. Try 2 ways to make coconut oil at home that we guide below.

Ingredients need to prepare to make coconut oil at home

• Old coconut: 1 fruit (choose the older one the better)

• 500 ml of cold or boiling water

• 1 sieve or bucket towel to filter coconut milk

• 1 blender

1. How to make coconut oil nourishing by cold pressing method

• Coconut, after buying, you preliminarily process and scrape off the coconut pulp.

• Then you cut into small pieces and put in the microwave for low temperature for 4-6-8 hours, depending on time you feel the coconut is dry or not or depending on whether you slice young or old coconuts. . This drying has the effect of increasing the concentration of coconut oil.

• Put the dried coconuts in the juicer to squeeze the coconut oil (try to squeeze it well, press it again and again to extract all of the coconut oil.

• Put the juice just collected in a glass jar at room temperature for 1 day and 1 night until the coconut milk is deposited on the bottom of the jar and the virgin coconut oil will be lighter and float to the top.

• Scoop this coconut oil out into a clean glass jar and use.

2. How to make coconut oil nourish by hot method

• After buying coconut, peel off the shells and then scrape into small scares as shown.

• Then you put in the blender with a little hot water, blend about 3-4 minutes until small.

• Take 1 pot of clean water to boil, turn off the heat, then to reduce the heat, remove the water from the outside bowl and place the above pureed coconut with hot water in the pot, you let the water be equal to the coconut. Simmer on low heat for 15 minutes, then turn off heat.

• Then you pour the pot of coconut just boiled (cooled) into the blender, blend it well until the mixture becomes smooth and smooth.

• Pour the mixture into a towel to filter and then squeeze the juice, squeeze it out to avoid wastage.

• Next, you put the coconut water squeezed from above on the stove to simmer. During the cooking process of coconut milk, you will see the coconut oil gradually separating from the coconut oil and standing at the bottom of the pot, paying attention to stirring your hands to avoid burning.

• Until the coconut rice is completely dark brown, you can gradually filter the pure coconut oil out of the pot, put it in a jar to cool, then cover and use gradually.

Wish you success with 2 ways to make coconut oil skin care that we just instructed above.