Top Vietnamese sabja seed desserts

1. Sabja seed and pineapple sweet soup dessert (Chè dứa hạt é)

Ingredients:

  • Pineapple: 200-250g
  • Sabja sees: 1 tsp
  • Sugar: 2 tsp
  • Nata de coco: 100g
  • Water: 400ml

Direction:

  • Cut pineapple into small pieces.
  • Cook water, sugar, and pineapple over low heat for 15 minutes, cool the mixture down.
  • Soak sabja seeds in cold water for 15 minutes, put into a strainer.
  • Add sabja seeds to the sweet pineapple mixture, stir well.
  • The dessert can be served with or without ice.

2. Java olive gum and sabja seed dessert (Mủ trôm hạt é)

Ingredients:

  • Dried java olive gum: 15g (Java olive gum or karaya gum is a gum found in the sap of the Sterculia foetida tree)
  • Sabja seeds: 1 tbsp
  • Strawberries: 3 (optional)
  • Palm sugar: 120-150g
  • Pandan leaves: 3
  • Water: 1l

Direction:

  • Soak dried java olive gum in water for 12-14 hours (Java olive gum and water should be put in refrigerator). After that, put the java olive gum into a strainer.
  • Soak sabja seeds in cold water for 15 minutes, put into a strainer.
  • Cook sugar, water, pandan leaves for 15 minutes. Remove pandan leaves. Cool the syrup down.
  • Cut strawberries into small pieces.
  • Put java olive gum, sabja seeds, strawberries into a glass or a bowl. Pour the syrup into the glass/bowl. Add some ice and enjoy.

3. Suong sam (Tiliacora triandra) jelly and sabja seed dessert (Sương sâm hạt é)

Ingredients:

  • Tiliacora triandra leaves: 200g (or Tiliacora triandra leaf powder: 7.5g)
  • Sabja seeds: 10g
  • Sugar (rock sugar is better): 100g
  • Jasmine flower: 3 (optional)

Direction:

  • If you use Tiliacora triandra leaf powder, mix the powder with 1l of water. Blend the mixture with 3 drops of cooking oil for 10 seconds. Filter to get the extract of Tiliacora triandra leaves. Pour the extract into a mold. When the extract is jellied, cut the jelly into cubes.
  • If you use fresh Tiliacora triandra leaves, rinse and squeeze in bowl for at least 20 minutes. When a viscous liquid is released, pour 1l of water into the bowl and continue rinsing and squeezing for a few minutes. Filter to get the extract of Tiliacora triandra leaves. Pour the extract into a mold. When the extract is jellied, cut the jelly into cubes.
  • Soak sabja seeds in cold water for 15 minutes, put into a strainer.
  • Cook water and 100g of sugar until the sugar is dissolved. Cool the syrup down. Put some jasmine flower into the syrup to make it fragrant.
  • Put Suong sam (Tiliacora triandra) jelly, sabja seeds into a glass or a bowl. Pour the syrup into the glass. Add some ice and enjoy the dessert.

4. Grass jelly and sabja seed dessert (Sương sáo hạt é)

Ingredients:

  • White grass jelly powder: 50g
  • Black grass jelly powder: 50g
  • Sugar: 200g
  • Coconut milk: 300ml
  • Sabja seeds: 30g
  • Tapioca starch: 2 tsp
Directions:

  • Mix white grass jelly with 1l of water, 50g of sugar. Cook the mixture and stir continuously until thickened, continue cooking for 5 minutes, stop cooking. Pour the mixture into a mold. Cool it down and cut into pieces.
  • Do the same with black jelly powder.
  • Soak sabja seeds in cold water for 15 minutes, put into a strainer.
  • Cook coconut milk, tapioca starch, 100g of sugar until the mixture boils.
  • Put white grass jelly, black grass jelly, sabja seeds into a glass or a bowl. Pour the syrup into the glass. Add some ice and enjoy the dessert.

5. Fruit and sabja seed dessert (Trái cây hạt é)

Ingredients:

  • Mango: 1
  • Strawberries: 6
  • Watermelon: 1/4
  • Tapioca pearls: 30g
  • Sabja seeds: 30g
  • Condensed milk: 2 tbsp
  • Coconut milk: 100ml
  • Shredded coconut meat: 50g

Directions:

  • Wash, peel, cut mango, strawberries, watermelon into pieces.
  • Soak tapioca pearls in cold water for 10 minutes. Cook soaked tapioca pearls until they turn translucent. Wash them with water and drain them.
  • Soak sabja seeds in cold water for 15 minutes, put into a strainer.
  • Put sabja seeds, tapioca pearls, mango, watermelon, strawberries into a glass or a bowl. Pour coconut milk, condensed milk into the glass. Top the dessert with shredded coconut meat. Add some ice and enjoy the dessert.

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