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Vietnamese Cold Dessert Drink (Che Sam Bo Luong)





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Sydney was a scorcher the last couple of days as temperatures rose to 41°C. The only sensible thing to do in this extreme heat was to stay indoors and crank up the air conditioner. With the extreme heat I haven’t had much appetite lately. I have been skipping lunch and just eating che sam bo luong. Che sam bo luong is a very refreshing and cooling drink (or dessert) which is so good for you. It can be very filling too with all the goodness of barley, longans, dates, seaweed, gingko nuts and lotus seeds.

I’ve boiled a huge pot which we have been eating for days. I love mine chilled with ice and lots of syrup. To make this you don’t really need accurate measurements. I just put in what I like more and less of what I don’t really like (seaweed). Make it sweet or light as you like.

Sam Bo Luong

Ingredients

can of gingko nuts
can of lotus seeds (can use dried just longer to cook)
200g of brown sugar
4 litres of water
100g of pearl barley
100g of dried longans
10g of dried seaweed

Instructions

Soak barley a couple of hours prior to cooking.

Soak and wash dried longans and black dates 1 hour before cooking.

In a pot add water and barley on low heat and let cook for 3o minutes.

After 30 minutes add longans, dried dates and sugar.

Soak and wash the dried seaweed. They are very slimy and need a couple of washes.

Cook the barley, longans and dried dates until they are soft.

Add the gingko nuts and lotus seeds and bring to boil.

Add the seaweed. Bring to the boil and take the pot off the heat.

Can be served cold or hot.

Process:

Step 1: Soak mung bean, Chinese pearl barley, dried longan, dried apple into different bowls with water. Wait for 1 night. Next day, we can start cooking one of stunning Vietnamese Dessert Recipes for family. Boil water and then add lotus seeds into pot. Cook until it is soft and add more 50g palm sugar.
 
Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)
 
Step 2: Peel off the cover of tapioca fruit, slice into small cubes and put into pot in step 2. Cook until it absorbs all sugar and turn off the heat (15 – 20 minutes).

Step 3: Cook Chinese pearl barley in water, stew until it is soft. Next, pour them into basket and clean quickly with cold water. Clean well dried longan, dried apple and wait to get dry. Peel off the cover of lotus fruit, slice thinly about 0,5cm.
 
Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)

Step 4: Use one small pot, add 2 – 3 bowls water and add lotus fruit for stewing in 15 – 20 minutes. Then, add more mung bean and 2 – 3 bowls water into pot. Stew until they are soft, add more 50g palm sugar and cook more 10 minutes to absorb sugar. Soak sea weed into water about 30 minutes. Clean few times and wait to dry.
 
Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)

Step 5: Cook 500ml water with 50g sugar. Pour lotus seeds and tapioca fruit above into pot. Wait until it boils; add more Chinese pearl barley, mung bean and lotus fruit into pot. Then, add sea weed, dried longan, dried apple wait to boil and turn off the heat. Do not cook too long; their crispy will not exist longer.
 
Sâm Bổ Lượng Sweet Soup Recipe (Chè Sâm Bổ Lượng)

Finally, you just finished one of amazing Vietnamese Dessert Recipes. When serving, make sure you can scoop a little one by one like Chinese pearl barley, sea weed, mung bean, lotus seeds, dried longan into each glass. It will more delicious when adding more ice. Moreover, as you can see, it is not only fresh, but also really good for health with many good ingredients like apple, mung bean, lotus, sea weed. Hope this recipe can satisfy what you need. Good luck for your cooking and have a good appetite.

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  • No. 8, Thong Nhat Boulevard, Song Than 2 Industrial Park, Di An Ward, Di An District, Binh Duong Province, Vietnam.
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