TasteAtlas notes that Che is widely available throughout Vietnam and is prepared in countless variations (Photo: VietnamPlus) Hanoi (VNA) – TasteAtlas, an experiential travel online guide for traditional food, has made a list of 100 most popular Asian desserts including three from Vietnam, which are Coconut Jelly (no. 79), Steamed Tapioca Layer Cake (no.68) and Che (no.35).
“Dessert” - one of the most tempting words in the world, reminding the sweet and sour dishes, put an end to the meal course but is the dish that can melt any hearts, the dish that raises every one’s eagerness. To list all the desserts in the world, may take an eternity scroll of paper.
“Dessert” in the explanation, is mostly sweet food. One of the biggest benefits sweets bring to life is stress reduction, by eating sweets, hormones work, increasing the level of dopamine - a happy hormone. Sweets are also a great way to help decrease risks of heart problems.
Che (Sweet soup)
TasteAtlas notes that Che is widely available throughout Vietnam and is prepared in countless variations. Because of their hearty contents like beans and sticky rice, they are a popular snack item commonly sold in plastic cups. A traditional cup of che is made of various jellies and fruits, beans and pulses, rice and grains, and even tubers and cereals, with a base of either water or coconut cream and served either hot or cold.
Che is diverse and popular in all three regions of the country. As a dish made with a base of water, the most important ingredient is table sugar. Whether in hot summer or cold rainy days, sweet soup dishes are always loved by diners.
The dish is usually made quite simply, the soup can be divided into three types: cooked with lots of diluted sugar water; semi-dilute semi-solid cooking, with viscosity; and sweet, thick soup.
With sweet soup with a lot of thin sugar water, the soup can be cooked with black beans, red bean, lotus seeds, among others, which are very suitable for refreshing in the summer.
Sweet soup ingredients are very diverse, including beans, rice, sticky rice, cereals, fruits, tubers.
Steamed Tapioca Layered cake (Banh da lon)
This traditional Vietnamese dessert consists of chewy layers that are typically made with puréed mung beans, tapioca starch, rice flour, and coconut milk or water. Traditionally, each cake has a pale yellow layer made with mung beans and a green layer that is flavored and colored with pandan leaves, while optional ingredients include durian or taro.
Once steamed and chilled, the cake is usually cut into diamond shapes.
Steamed Tapioca Layered cake (Banh da lon) (Photo: VietnamPlus) Coconut Jelly - Rau cau
Rau cau is a Vietnamese jelly cake made with agar (gelatinous seaweed), coconut milk, condensed milk, and flavorings such as coconut, banana, chocolate, mocha, and vanilla. The texture is similar to that of panna cotta. Due to the usage of agar jelly, rau cau provides a great alternative for vegetarians who prefer not to consume animal gelatin.
Coconut Jelly - Rau cau (Photo: VietnamPlus) The dessert can be found in numerous Vietnamese delis and banh mi shops, while similar treats are also prepared throughout Southeast Asia and Indonesia./.
