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Desserts

Nam Vaan

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20 min
Prep
5 min
Cook

Ingredients

  • 400 ml (1.7 cups) coconut milk
  • 100 g (3.5 oz) palm sugar
  • 1/4 tsp salt
  • 50 g (1.8 oz) small tapioca pearls, cooked
  • 50 g (1.8 oz) mung bean jelly, cubed
  • 50 g (1.8 oz) young coconut flesh, shredded
  • 50 g (1.8 oz) jackfruit, sliced
  • ice cubes, to serve

Method

  1. Warm the coconut milk with palm sugar and salt in a saucepan, stirring until the sugar dissolves. Do not boil.
  2. Cool the sweetened coconut milk slightly.
  3. Divide cooked tapioca pearls, mung bean jelly, coconut flesh and jackfruit among serving bowls.
  4. Pour the sweetened coconut milk over the top.
  5. Add ice cubes and serve immediately.

Introduction: Nam Vaan is a colourful Lao dessert soup combining coconut milk with an assortment of jellies, beans, fruits and tapioca pearls.

Cultural Background: Nam Vaan is a colourful Lao dessert soup combining coconut milk with an assortment of jellies, beans, fruits and tapioca pearls. A popular treat sold by street vendors during hot weather, it reflects the Lao love of textural variety and sweet-salty coconut flavours in dessert dishes.

Tips: Keep the coconut milk warm rather than boiling to prevent it from splitting. Prepare all the fruit and jelly components ahead so the dessert can be assembled quickly to order.

Variations: Add other seasonal fruits such as lychee or banana. Swap tapioca pearls for grass jelly for a different texture mix.

Storage: Store components separately in the refrigerator for up to 2 days; assemble just before serving.

Reheating: Not applicable – served cold.

FAQs:

Q: Can I use canned coconut milk?

A: Yes, full-fat canned coconut milk works well.

Q: What is mung bean jelly?

A: A firm, mildly sweet jelly made from mung bean starch, available at Asian grocers.

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