Top Vietnamese sabja seed desserts

Table of Contents

Ingredients:

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.

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.

Ingredients:

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.

Ingredients:

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.

Ingredients:

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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