Vietnamese basil seed is a popular ingredient in southeast Asian drinks and desserts to give a tapioca-like texture.
For an easy sweet and fragrant basil seed drink, dissolve 50g granulated sugar in 500ml water. Add 1 tablespoon of honey, a few drops of pandan extract and 4 teaspoons of Vietnamese basil seed. Stir well and leave to stand for 5 minutes or until the basil seeds are surrounded by a jelly-like layer. The longer you soak the basil seeds, the softer and more gelatinous they’ll become.
Use basil seeds in puddings, too. They’ll take on the flavour of whatever liquid you soak them in – try coconut milk, almond milk, fruit juices or flavoured syrups. Basil seeds don’t need cooking, so are ideal for raw desserts. They’re also used in Indian and Middle Eastern cuisine to make falooda, a sweet, milk-based layered dessert that’s flavoured with rose.
Vietnamese basil seeds are also a great alternative to chia seeds. Instead of taking hours to absorb liquid like chia seeds do, basil seeds are ready in as little as 5 minutes. This makes basil seeds a great choice for last-minute desserts.
Ingredients: basil seed.
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