Recipe: Chè Thái – Mixed Fruits in Coconut Milk Dessert

Chè Thái - Mixed Fruits in Coconut Milk Dessert

By Helen Le Published: July 23, 2014

  • Prep: 30 mins
  • Cook: 15 mins
  • Ready In: 45 mins

  • Yield: 8-10 Servings

  • To make the jelly, mix the agar-agar powder with 4 tbsp water. Leave to sit for 10 minutes. In a saucepan, combine the agar-agar mixture with 2 cups water and sugar. Bring to a boil and skim off the foam. Lower the heat to low and cook for 3-5 minutes. Then pour to a tray. Leave to cool and set completely. Then cut into cubes or strips.
  • To make the red rubbies, in a plastic bag or container, mix the diced water chestnut with red food coloring and tapioca starch. Shake well to coat. Transfer to a strainer and shake off the excess starch. Boil the cubes for 3-5 minutes until they float to the surface. Remove with a slotted spoon and transfer to a bowl of ice cold water.
  • Add the prepared tropical fruits to a serving glass, layer by layer. Then pour the coconut milk (or half-and-half) and add sugar syrup to your taste. Add crushed ice. Mix well and serve.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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