Sương sa hột lựu is a cold dessert built from several small parts: pandan jelly (sương sa), cubes of water chestnut coated in tapioca starch and tinted pink to look like pomegranate seeds (hột lựu), torn jackfruit and soaked basil seeds. Coconut syrup and palm sugar syrup go over the top, then strawberry syrup and crushed ice. The author of this recipe has loved it since childhood and counts it among their favourite summer desserts. Plan ahead: the pandan jelly has to set in the fridge before you can cut it. Ingredients For the pomegranate seeds 7–8 water chestnuts 3 tablespoons tapioca starch A little pink food colouring For the pandan jelly 2 teaspoons jelly powder 20 g pandan leaves ¼ bowl white sugar 400 ml water For the sugar syrup Palm sugar 10 g pandan leaves Water For the coconut syrup 300 ml coconut milk 2 teaspoons sugar 1 teaspoon salt 1 teaspoon tapioca starch To serve 9–10 jackfruit segments 2 teaspoons dried basil seeds Strawberry syrup Crushed ice How to make sương sa hột lựu 1. Make the pomegranate seeds Peel the water chestnuts, wash them and cut them into small cubes. Let them dry. Put the cubes in a clean bowl, add a little pink food colouring, then add the tapioca starch and toss until every cube is coated. Tip the cubes into a sieve and shake off the starch that hasn’t stuck to them. Bring a pot of water to the boil, add the cubes and cook for about 2–3 minutes. Pour them into a basket, rinse them in cold water straight away and leave them to drain. 2. Make the pandan jelly Wash the pandan leaves, cut them into short pieces and grind them well with a little water. Strain to get smooth pandan juice. Add the jelly powder and 400 ml water, stir well and leave it for about 15 minutes. Cook over low heat, and don’t stop stirring the whole time it’s on the stove. When the sugar has dissolved, pour the jelly into a clean bowl, let it cool down and put it in the fridge to set. 3. Make the two syrups For the sugar syrup, wash the pandan leaves and roll them up tightly. Cook the palm sugar with water until it melts, then add the pandan and cook over low heat for 5 minutes more. Turn off the heat. For the coconut syrup, pour the coconut milk into a pot with the salt, sugar and tapioca starch. Cook over low heat until it thickens, then turn off the heat and pour it into a clean bowl. 4. Prepare the basil seeds and jackfruit Rinse the basil seeds a few times, then soak them in water for about 15–30 minutes. Pour them into a basket to drain. Take the seeds out of the jackfruit segments and tear the flesh into small strips with your hands. 5. Assemble Cut the pandan jelly into small cubes. For each serving, spoon in some jelly cubes, pomegranate seeds and jackfruit. Top with coconut syrup, sugar syrup and basil seeds, then add strawberry syrup and crushed ice. Ground mung beans can stand in for the strawberry syrup. Share:
