Desserts

Naab Vaam

Hmong desserts are a great way to celebrate the end of the year with friends and family. Everyone can enjoy these treats because they're made with fresh ingredients and taste amazing.

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How to make hmong dessert

Hi my Foodies! HAPPY NEW YEAR!

Thanks to all my 1k+ followers and subscribers this past year. It’s has been a pleasure to share with you all the food I grew up eating. I can’t wait to share more recipes to you all. As a treat to you all, I’ll be sharing my naab vaam recipe.

Reading: how to make hmong dessert

Naab vaam is a sweetened coconut dessert drink that consist of tapioca pearls, cendol, and other toppings mixed in. Naab vaam is so versatile and can be made in so many different ways. There’s a variety of toppings that can be added in as well. In the Hmong, Thai, Vietnamese, and Malaysian community, you will see a variety of toppings added in such as colored chestnuts, jello, sweet beans, fresh fruit, jackfruit, grass jelly, etc. But this dessert can be seen or made with just the cendol, coconut syrup and ice. With ours, we love the beautiful colored tapioca pearls, cendol, coconut jelly & meat. I also love to add in colored chestnuts but in this case, I’ll just show you the basic. This is definitely a dessert that I will never pass on. It’s always great to try all kinds of version people make and see how they like to make it themselves. That’s the true art of naab vaam.

Read more: Ready, Set, Bake: Recipes from the 18th and 19th Century

Again, this is a simple recipe with just the basic components. After you have master it and figured out how you likes yours, you can go crazy with other toppings such as colored chestnuts, other flavored jello, familycuisine.net. There’s so many toppings! The key to making tasty naab vaam for me is the COCONUT SYRUP! If you don’t have a good coconut syrup recipe, the naab vaam will taste pretty bland. It’s a dessert after all, so make the sweet part sweet and tasty! 🙂 So again, thank you to all who have supported me this past year and ENJOY the recipe! Much love!

Basic Ingredients

Palm sugar, red and yellow food coloring, steam pork rice cake flour for the cendol, tapioca pearls, coconut milk, pandan leaves, & fresh coconut/meat/ jello.

Coloring the tapioca pearls

The coconut syrup

Your favorite toppings Other toppings you can use includes: jackfruit, pandan jello, colored tapioca water chestnuts, sweetened beans, etc

Blooming the basil seeds in water. SO COOL! Looks like frog eggs. I was scared to eat it when I was little because I actually thought it was frog eggs. But don’t be fooled! These little basil seeds don’t taste much, they just add texture.

Making the Cendol

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THE LAYERS SO COLORFUL!

After mixing, it’s like a work of art in a glass cup So refreshing, so sweet, so good!

Enjoy!

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