Kem cốm is a Hanoi ice cream made with cốm (green rice flakes). Half the rice flakes are blended with pandan juice, fresh milk and condensed milk, the blend is mixed with the whipped cream, and the other half of the flakes are stirred in whole before the mixture goes into moulds on sticks in the fridge. If you have kids who love ice cream, this is one to make for them. Plan ahead: the ice cream needs about 8–9 hours in the fridge, so start well ahead. Ingredients 50 g dried green rice flakes (cốm), sold at Vietnamese grocery stores 150 ml fresh cream, for whipping 150 ml fresh milk, unsweetened 3 tablespoons condensed milk 1 bunch pandan leaves ½ teaspoon salt Ice lolly moulds in any shape you like, and wooden sticks How to make kem cốm 1. Soak the rice flakes Rinse the rice flakes and soak them until they’re soft. Divide them into two equal portions: one goes into the blender, the other is stirred in whole at the end. 2. Make the pandan juice Wash the pandan leaves and grind them well with a little of the salt. Squeeze the ground leaves by hand to press out the pandan juice. 3. Blend the flavour base This is the step that gives the ice cream its flavour. Put one portion of the rice flakes in a blender with the condensed milk, the fresh milk, the rest of the salt and the pandan juice. Blend until the mixture is smooth. 4. Whip the cream Pour the cream into a separate bowl and beat it with a mixer for about 5–10 minutes. 5. Mix, mould and chill Pour the blended rice flake mixture into a bowl. Add the whipped cream and the portion of rice flakes you kept back, and mix well. Fill the moulds, push a wooden stick into each one and put them in the fridge for about 8–9 hours. Stored in the fridge, the ice cream is there whenever you want one. Share:
