Tau Hu - Suong Sao - Two Vietnamese dessert on hot summer days

In Vietnam, desserts which is sweet and cool, is popular on summer days. Because Vietnam is tropical country, it is so hot on summner. Vietnamese is prefer food which is light taste, not spicy to calm down the summer heat. Tau Hu and Suong sao are two desserts that you can eat with ice. They are sold in dessert store, market or by cart.

These dessert are made by materials from vegetable that can be found easily in Vietnam. They are suitable to everyone from children to oldster, from male to female, included vegetarian.

TAU HU - DELICIOUS DESSERT FROM SOY BEAN

Tau Hu is the famous dessert in Vietnam made by soy bean. Soy been is used a lot of by vegetarian by it's delicious taste. It is not only delicious but also has high nutritional value. Soy bean contains 8% water, 15-25% glucose, 15-20% fat, 5% inorganic, 35-45% protein and essential amino acids as isoleucine, lysine, mthionine, phenyllethyl calcium, tryptophan, valine: many vitamins, minerals: Ca, Fe, Mg,P,K,Na, S, Vitamin A, B1, B2, D, E, F, enzymes, wax, plastic, cellulose.

That's why Vietnamese used soybean to make soybean milk, tofu and Tau Hu to add protein from vegetal, limit protein from animal. It is found that animal protein is difficult to absorb, leaving bad deposits to body. Tofu and Tau Hu are soybean milk's forms. Tau Hu is more condensed than soybean milk and more liquid than Tofu.

How to make Tau Hu:

Materials:

- 300g soy beans.

- 50g gelatin powder.

- 200g coconut milk.

- 5g flour powder.

- 300g white sugar.

- Salt.

- 1 ginger.

- 2-3 pineapple leaves.

- sieve, cloth to filtere bean, pot, blender,...

How to make:

- Soak soybeans in water 8-10 hours. Remove soybean skin , wait for soybeans dry.

- Put soy beans + 150 ml water into the blender to combination. Put all into the sieve to filter soybean water. Continue to grind the blender more two times. After 3 times, take the combination to cloth, squeeze dry to remove water , leave soybean residue.

- Put the gelatin powder + 150-200ml water into bowl and stir.

- Pour soybean water into a pot boiling with medium fire. Mix many times by hand. The cooked soybean water is soybean milk.

- When soybean milk is cool, pour gelatin power into. Mix many times to gelatin powder absord to soybean milk. It is Tau Hu. When Tau Hu is cool, get it to the fridge.

- Peel ginger skin, washed and chopped.

- Wash pineapple leaves, tied into small bundles.

- Boil 500ml water + 200g sugar + sliced ginger + pineapple leaves in the pot. Stir to the melted sugar. When it is boiled, reduce fire, until to sugar is condensed, turn off fire. Then remove the pineapple leaves.

- Add copra + 200ml hot water to a bowl for 10-15 minutes. Use a sieve to take the coconut milk. Coconut residue in cloths, squeezed dry to get water, leave residue. Note: If there is no copra, you can buy coconut milk from the market.

- Boil coconut milk + flour in small fire. When the coconut water is cooked, add 1 sugar teaspoon , a little salt , stirred. When the coconut milk is matched, turn off fire.

- Take the tofu to a bowl, add 1 teapoon of ginger sugar and 1 teaspoon of coconut milk on top is able to enjoy.

You can eat Tau Hu when it is cool or hot. In my opinion, I am prefer cool Tau Hu. I ofter eat Tau Hu with no sugar water at present because I don't like sweet. How about you?

SUONG SAO - LIGHT TASTE FROM LEAVES

Suong sao is black, suong sam is green. These are also a Vietnamese dessert. They are made by leaves or you can buy Suong sao - suong sam powder in the supermarket. They help to calm down the summer heat very good.

How to make Suong sam - Suong sao:

Materials:

- 1 litre water.

- 50g Suong sao powder/ Suong sao leaves.

- 50g Suong sam powder/ Suong sam leaves.

- 200g sugar.

How to make:

- Rinse Sam leaves, wait for dry then take it into large bowl.

- Crumpled Sam leaves to take green water from them.

-Filter the leaves from mixture, remove bubbles in the surface, then cover the lid and store it in the refrigerator. After 1 - 1.5 hours, Suong sam water will be condensed to Suong sam.

- Put Suong sao flour + sugar water into the water pot, stirring. Turn on medium heat, stirring until the mixture matched. Serve a small fire and cook for 3 - 5 minutes, then pour the mixture into the mold. When cold flute you also put in the refrigerator.

- After 4 hours in the refrigerator, Suong sao and Suong sam are thick and cool. No need more ices.

- Use a knife to cut the flute into small pieces into a bowl.

- Add more Suong sam and +a little sugar (depending on your taste) . Finished.

- Suong sam , suong sao can add more coconut milk to enhance delicious taste.