This is very similar to the Vietnamese Dessert that I tasted earlier, some of the ingredients are different in this dessert from Thailand's S&P. The syrup is really just brown sugar and water, with caramel colouring, the beans in this dessert are pearl barley, sago (similar to pearl tapioca), dried golden longan, nata de coco (coconut gel), Chinese jujube (red date), dried black longan, kidney bean and lotus seed. Good tasting, though I would prefer the syrup to be less sweet.
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