Learn how to make famous An Giang style Che Buoi with crunchy non-bitter pomelo rind, tender mung beans, rich coconut cream, and floral pomelo blossom essence.
Dice white pomelo pith into cubes. Squeeze thoroughly with coarse salt and warm water 5-6 times until all bitter taste is completely washed out.
Blanch pomelo cubes in boiling water for 1 minute, then transfer immediately to ice water. Coat cubes with sugar and tapioca starch. Boil until translucent and shock in ice water.
Boil 1.5L water with palm sugar. Whisk in remaining tapioca starch slurry to thicken broth into a glossy syrup. Gently fold in steamed mung beans and translucent pomelo cubes.
Stir in pomelo flower extract drops and turn off heat. Ladle sweet soup into bowls, drizzle generous coconut cream on top, and serve warm or over crushed ice.
Q: Can I use grapefruit rind instead of pomelo?
A: Pomelo rind is significantly thicker and less bitter than grapefruit rind, making it the ideal choice for this dessert.
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