Ingredients with Measurements:
- 1 cup dried Hasma
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Special equipment needed:
- None
Step-by-step instructions:
a. Soak the dried Hasma in cold water for at least 2 hours or until it has expanded and softened.
b. Drain the Hasma and rinse it with cold water.
c. In a pot, combine the soaked Hasma, coconut milk, water, sugar, and salt.
d. Bring the mixture to a boil over medium heat, stirring occasionally.
e. Reduce the heat to low and let it simmer for 15-20 minutes or until the Hasma is fully cooked and the mixture has thickened.
f. Stir in the vanilla extract and remove from heat.
g. Serve warm or chilled.
- Time:
Preparation time: 2 hours (soaking time) + 5 minutes (preparation)
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for boiling, low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Fat: 18g
- Carbohydrates: 18g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Hasma can be substituted with other types of dried jelly or grass jelly.
- Sugar can be substituted with honey, maple syrup, or any other sweetener of your choice.
Variations:
- Add sliced fresh fruits, such as mango or strawberries, for a fruity twist.
- Top with crushed nuts or seeds, such as almonds or sesame seeds, for added texture and flavor.
Tips and tricks:
- Make sure to rinse the Hasma thoroughly to remove any impurities.
- Adjust the sweetness to your liking by adding more or less sugar.
- If the mixture is too thick, add more water or coconut milk to thin it out.
Storage instructions:
- Store leftover Hasma with coconut milk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Hasma with coconut milk in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Hasma with coconut milk in individual bowls or glasses.
- Garnish with fresh fruits or crushed nuts for added visual appeal.
Garnishes:
- Sliced fresh fruits, such as mango or strawberries
- Crushed nuts or seeds, such as almonds or sesame seeds
Pairings:
- Serve with steamed rice or sticky rice for a more filling meal.
Suggested side dishes:
- None needed, as this dish is already quite filling on its own.
Troubleshooting advice:
- If the Hasma is still hard after simmering for 20 minutes, add more water and continue cooking until it is fully cooked.
Food safety advice:
- Make sure to properly soak and rinse the Hasma to remove any impurities before cooking.
Food history:
- Hasma is a type of dried jelly made from the fatty tissue found near the fallopian tubes of certain animals, such as frogs or turtles. It is commonly used in Chinese cuisine for its supposed health benefits.
Flavor profiles:
- The Hasma has a mild, slightly sweet flavor, while the coconut milk adds a creamy, nutty flavor to the dish.
Serving suggestions:
- Serve the Hasma with coconut milk as a dessert or snack.
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Region: Chinese