The queen of snack parties every summer can’t help but mention the cool iced tea dishes. How to make super delicious pandan corn tea will surely make your family members love it.
Passionate about cooking, enjoy making delicious food, ensuring food safety for children and families. The recipes are shared by Ms. Binh Minh (SN 1995, currently living and working in Hanoi) on social networks, in groups that are completely natural. But unexpectedly, the article sharing her experience was loved and followed by a large number of housewives and were all “successful” from the very first time. Recently, Ms. Binh Minh shared how to cook pandan corn soup, which according to her in the summer, this dish becomes the queen of snacks, making everyone admire. Ms. Binh Minh – who shared the recipe for pandan corn tea, attracted thousands of shares. 9X said: Although the way to cook pandan corn soup is extremely simple, the finished product has a very eye-catching “quality”. Pineapple corn tea is a combination of fresh corn kernels and young nuggets that are cooked soft in a thick paste with a faint aroma of pandan leaves, served with greasy coconut milk. The tea has the yellow color of corn, mixed with the green color of pandan nuggets, gentle but elegant, extremely attractive. Let’s go to the kitchen to make an attractive pandan corn soup right away with the recipe for corn tea shared by Ms. Minh that couldn’t be simpler. Ingredients for making pandan corn tea for 2 people: – Tapioca flour: 200gr – Corn: 1.5 fruits – Pandan leaves: 10g – White granulated sugar: 60g – Coconut milk: 20ml How to cook pandan corn tea: – Hold the corn upright, use a sharp knife to cut the seeds from the top, take the seeds and put them in a bowl. – The remaining half of the corn you bring to boil and then separate the bowl with intact seeds to make pearls. – The pandan leaves are put in a blender and pureed, then filtered through a sieve, then drained. – Put 50g of tapioca flour in a bowl, add a little warm water to stir well to add a little bit to the tea pot to have a thick consistency. – Add a little warm water to 150g of tapioca flour, mix well until the water runs out, then continue to knead the dough by hand until it becomes a homogeneous dough, not sticky to your hands. – Take a kneaded amount of flour into your hand, about 10g, spread evenly and put the boiled corn kernels in the middle, then roll it up. Repeat this until you run out of dough. -Next, put the pot of water on the stove, adjust the heat to medium. When the water in the pot starts to boil, add the corn pearls to boil. When the pearls float to the top, the outer shell is removed and put in a bowl of ice cold water so that the pearls are hunted again. – Put a pot on the stove, add 600ml of filtered water to the pot. When the water starts to boil, add the peeled corn kernels to the pot. Add 60g of granulated sugar to the pot, stir well, then cover with a lid, cook over medium heat for about 15 minutes until the corn kernels start to rise, then open the lid. – Pour pandan leaf juice into the pot of corn, stir well. Slowly add the mixed tapioca starch into the pot, stirring gently until the tea mixture begins to thicken. – When the corn tea mixture starts to thicken, put all the corn pearls into the pot. Cook for another 10-15 minutes for the pearls to absorb the pineapple, then turn off the heat. When the tea cools down, scoop the tea into small cups, drizzle coconut milk on top and enjoy. Wish all the success!
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