Cách làm Chè Hạt Lựu Sương Sa ngon đơn giản tại nhà

Hello everyone, today I'm going to make a dish called Xuan Sa Hac Lu I will cook the Xuan Sa first I cook Xuan Sa or Gau Cau from the seaweed I bought a dry type of seaweed, 30g bag I bought it in the green flower garden I soaked the water for about 2-3 hours to make it soft I cleaned the rock sand and dried it After cleaning, I put water in here to cook I used about 400ml water I just need to mix it well I use 120g brown sugar You can replace it with sugar Turn off the heat Let it cool down a little, then pour it out of the mold After cooking, pour it out of the mold Like pouring normal jelly The jelly has not melted yet When it freezes, the jelly is crunchy and delicious Jelly cooked from the sea will last longer than normal jelly Put it in a jar to freeze 200g tapioca starch A small bowl is a little bit small Add less water than the amount of flour Half a bowl of water Stir the tapioca starch until it melts Prepare a wooden board or a tray Put 4 layers of paper on the board Put a piece of cloth on the board If you don't have paper, you can use cloth Pour the tapioca starch and water into the board Let the tapioca starch absorb the water Meanwhile, prepare the color for the jelly Take the red color from the tapioca starch Cut the tapioca starch into small pieces The color of the tapioca starch will be darker and more beautiful You should choose old tapioca starch The color of the tapioca starch will be red The new tapioca starch will be purple Take the red color from the tapioca starch Put the tapioca starch into the flour The color of the tapioca starch depends on your taste Pour the tapioca starch into the flour Add the tapioca starch to the flour When the water is boiling, add the glutinous rice and boil it for about 2 minutes After boiling for about 2 minutes, remove the glutinous rice Put the glutinous rice in a bowl of water Put the coconut milk in a bowl of water Put the glutinous rice in a bowl of water