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Khuc Bach Dessert

8 persons
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Ingredients

WHITE LONGAN & ALMOND
400ml Unsweetened fresh milk
200ml Blue Band Multipurpose Cream
50g White granulated sugar
12g Gelatin
25g Almond slices
200g (peeled, seeded, only take the pulp) Fresh longan (to put in the jelly)
FRESH POMELO TAPIOCA PEARLS
150g Frozen fresh grapefruit pulp wrapped in tapioca flour
GRAPEFRUIT FLOWER SYRUP
800ml Water
100g Rock sugar
1 small bunch Pandan leaves
1 small bottle Grapefruit essential oil
350g Fresh longan (to serve with)
30g Sliced almonds (for decoration)
For decoration Mint leaves

Instructions

COOK GRAPEFRUIT FLOWER SYRUP
  • Add water, rock sugar, and the cleaned, tied pandan leaves into a large pot.
  • Bring to a boil until the sugar is completely dissolved, then reduce to low heat and simmer for another 15–20 minutes to let the pandan aroma infuse.
  • Turn off the heat and remove the pandan leaves.
  • Let the syrup cool completely, then slowly add pomelo blossom essential oil while stirring and tasting until the desired fragrance is achieved.
  • Note: Do not add the essential oil while the syrup is still hot to prevent the aroma from evaporating.
  • Store the syrup in the refrigerator.
MAKE "KHÚC BẠCH" DESSERT
  • Soak the gelatin in cold water for 10–15 minutes until softened.
  • Peel and remove the seeds from the fresh longans. Prepare a large, flat, deep tray (stainless steel or glass).
  • In a saucepan, combine milk, heavy cream, and sugar. Heat over medium, stirring until the sugar dissolves. When the mixture is warm (no need to bring to a boil), turn off the heat.
  • Drain the softened gelatin, gently squeeze out excess water, then add it to the warm milk–cream mixture. Stir until fully dissolved.
  • Add sliced almonds and mix well.
  • Pour the mixture into the prepared tray, then quickly scatter the longan flesh evenly on top.
  • Let it cool slightly, then refrigerate for at least 6–8 hours until the Khuc Bach is fully set.
PREPARE ACCOMPANYING INGREDIENTS
  • Fresh longan: peel, remove the seeds, and keep chilled.
  • Sliced almonds: toast until golden over low heat, let cool.
  • Set khuc bach jelly: remove from mold, cut into 1.5 cm cubes, keep chilled until serving.
  • Mint leaves: wash, drain, and use for garnish.
DISH PRESENTATION
  • Put 4–5 pieces of khúc bạch (almond milk pudding) into a bowl.
  • Add 3–4 fresh longans.
  • Spoon in 1 tablespoon of pomelo pearl (trân châu cùi bưởi).
  • Pour 100–120 ml of chilled pomelo blossom syrup over.
  • Sprinkle roasted sliced almonds on top.
  • Garnish with a sprig of mint and enjoy immediately.

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Khuc Bach Dessert

Ingredients

WHITE LONGAN & ALMOND
400ml Unsweetened fresh milk
200ml Blue Band Multipurpose Cream
50g White granulated sugar
12g Gelatin
25g Almond slices
200g (peeled, seeded, only take the pulp) Fresh longan (to put in the jelly)
FRESH POMELO TAPIOCA PEARLS
150g Frozen fresh grapefruit pulp wrapped in tapioca flour
GRAPEFRUIT FLOWER SYRUP
800ml Water
100g Rock sugar
1 small bunch Pandan leaves
1 small bottle Grapefruit essential oil
350g Fresh longan (to serve with)
30g Sliced almonds (for decoration)
For decoration Mint leaves

Instructions

Step 1
  • Add water, rock sugar, and the cleaned, tied pandan leaves into a large pot.
  • Bring to a boil until the sugar is completely dissolved, then reduce to low heat and simmer for another 15–20 minutes to let the pandan aroma infuse.
  • Turn off the heat and remove the pandan leaves.
  • Let the syrup cool completely, then slowly add pomelo blossom essential oil while stirring and tasting until the desired fragrance is achieved.
  • Note: Do not add the essential oil while the syrup is still hot to prevent the aroma from evaporating.
  • Store the syrup in the refrigerator.
Step 2
  • Soak the gelatin in cold water for 10–15 minutes until softened.
  • Peel and remove the seeds from the fresh longans. Prepare a large, flat, deep tray (stainless steel or glass).
  • In a saucepan, combine milk, heavy cream, and sugar. Heat over medium, stirring until the sugar dissolves. When the mixture is warm (no need to bring to a boil), turn off the heat.
  • Drain the softened gelatin, gently squeeze out excess water, then add it to the warm milk–cream mixture. Stir until fully dissolved.
  • Add sliced almonds and mix well.
  • Pour the mixture into the prepared tray, then quickly scatter the longan flesh evenly on top.
  • Let it cool slightly, then refrigerate for at least 6–8 hours until the Khuc Bach is fully set.
Step 3
  • Fresh longan: peel, remove the seeds, and keep chilled.
  • Sliced almonds: toast until golden over low heat, let cool.
  • Set khuc bach jelly: remove from mold, cut into 1.5 cm cubes, keep chilled until serving.
  • Mint leaves: wash, drain, and use for garnish.
Step 4
  • Put 4–5 pieces of khúc bạch (almond milk pudding) into a bowl.
  • Add 3–4 fresh longans.
  • Spoon in 1 tablespoon of pomelo pearl (trân châu cùi bưởi).
  • Pour 100–120 ml of chilled pomelo blossom syrup over.
  • Sprinkle roasted sliced almonds on top.
  • Garnish with a sprig of mint and enjoy immediately.