23 Top Vietnamese Desserts Vietnamese Coffee Recipes
22 TOP VIETNAMESE DESSERT RECIPE COLLECTION
These authentic Vietnamese desserts are never too sweet, but are always refreshing. From fruit cocktail to tapioca to sponge cake, try these treats from Vietnam today!
Provided by insanelygood
Categories Desserts Recipe Roundup Save
Number Of Ingredients 22
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese treat in 30 minutes or less!
Nutrition Facts :
23 TOP VIETNAMESE DESSERTS (+VIETNAMESE COFFEE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 33m
Number Of Ingredients 3
Steps:
- Make your coffee using a French press or another machine, allowing the coffee to bloom.
- Add the milk to a mug and pour your coffee over it.
- Stir until well mixed and enjoy.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
VIETNAMESE EGG COFFEE
This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat
Provided by Miriam Nice
Categories Drink, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
- Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
- Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.
Nutrition Facts : Calories 187 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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- In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
- With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
- Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
- Note: For coffee and chocolate ice cream, hand chop 1½ ounces bittersweet or dark chocolate into very small bits so they will disperse well. After whipping up the ice-cream mixture, use a spatula to gently fold in the chocolate. Freeze as directed. Your yield will be a little more than the original recipe.
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