Sữa chua mít, yogurt mixed with jackfruit, is a dessert that’s quite popular with young Vietnamese people these days. Yogurt and jackfruit go into the bowl with tapioca pearls, black jelly and basil seeds, so every spoonful has something to chew. It’s sold as street food in Vietnam, but you can make it at home, and it’s a good dessert for a weekend party with family and friends. Ingredients 100 g tapioca starch Some green or pink food colour drops Hot water 4–5 segments of jackfruit 200 g black jelly 1 teaspoon basil seeds Strawberry syrup Yogurt Crushed ice, for serving Coconut milk (optional), for serving How to make sữa chua mít 1. Make the tapioca pearls Pour the tapioca starch into a clean bowl and add some food colour drops. Slowly pour hot water into the starch. Knead it with your hands until the dough is soft and smooth and no longer sticks to your hands. Divide the dough into small balls. These are the tapioca pearls. 2. Cook the pearls Bring water to the boil, add all the tapioca balls and boil until they all float on the surface. Lift them out into a basket. Rinse them straight away in cold water so they don’t stick together. 3. Prepare the toppings Tear the jackfruit segments into small pieces. Clean the black jelly carefully, let it drain and cut it into small cubes. Soak the basil seeds in cold water until they have all swollen. Pour off the water and let them drain. 4. Assemble the bowls Scoop a little of the tapioca pearls and black jelly into one side of a bowl, then add yogurt and jackfruit. On top, add basil seeds, strawberry syrup, crushed ice and, if you like, coconut milk. Mix it all together and eat. Share:
