Chè Thái, also known as a Vietnamese fruit cocktail, is a must-try dessert for anyone with a sweet tooth. It consists of longan, durian, and jackfruit bites mixed with refreshing jellies. Top it all off is a delicious mixture of coconut milk and condensed milk.
If you’re looking for an exquisite Vietnamese sweet course that everyone in the family can enjoy, this recipe is an ideal choice. Let’s get right to your kitchen and make this yummy dish with me!
Exploring Chè Thái: A Beloved Vietnamese Dessert
Chè, or sweet soup, is a traditional Vietnamese dessert with numerous varieties. Common ingredients in this sweet course include mung beans, kidney beans, black-eyed beans, jellies, fruits, and coconut milk. Depending on the type, chè might be served warm or cold.
Chè Thái, one of the most popular chè varieties, likely comes from a Thai dessert named Tub Tim Krob. Compared to the Thai version, Vietnamese chè Thái contains many fruits, while Tub Tim Krob is often made with chestnuts only.
In a serving of chè Thái, you’ll find slices and bites of tropical fruits, such as durian, longan, and jackfruit. Besides, jellies and coconut milk are essential ingredients in this tasty dessert.
Getting the Right Tools for Chè Thái
The tools required to make Vietnamese fruit cocktail are surprisingly simple. Here are what you’ll need:
What Are the Primary Components of Chè Thái?
Tropical fruits, jelly powder, and coconut milk are the 3 most important ingredients of this recipe. You can usually find them in an Asian supermarket. Let’s find out all the ingredients here:
How to Prepare Chè Thái Step-by-Step?
Now that you’ve gathered the necessary ingredients, let’s start cooking. Refreshing and yummy Vietnamese fruit cocktail are waiting for you!
Step 1: Prepare the Pear Jelly
Peel and finely dice 1 pear. Soak it in ice-cold water for 5 minutes to prevent browning and increase crispness.
Remove the pear from the water and put it into a bowl. Add 3 teaspoons of strawberry syrup to give the pear a beautiful strawberry-like color.
Add 7.05 ounces of tapioca flour to the pear and mix well. Sieve to filter out the excess flour.
Next, boil the pear pieces until they float above the water. Take them out and transfer them to an ice bath to prevent sticking.
Step 2: Prepare the Pandan Leaf Jelly
Cut the pandan leaves finely and use a hand blender to blend them with 0.85 cups (200 ml) of water. Filter the juice by pouring it through a sieve.
Pour into a pot:
Boil the mixture until it bubbles, then pour it into a tray. Add a few drops of banana oil and let the mixture cool and turn solid.
Step 3: Prepare the Grass Jelly
Mix 1.06 cups (250ml) of water with 0.88 ounces of grass jelly powder and stir well.
Pour the grass jelly powder mixture and 1.27 cups (300 ml) of water into a pot and stir well. Likewise, cook the mixture until it bubbles, and add a few drops of banana oil. Turn off the stove. Wait for the mixture to cool and turn solid.
Step 4: Make the Coconut Milk Mixture
Remove the durian seeds. Blend the durian meat with the following ingredients until smooth:
Step 5: Finish Your Dessert
Remove the jackfruit seeds and slice them into the preferred size. Take the pear jellies out of the ice bath.
Slice the grass jelly and pandan leaf jelly into bite-sized pieces or cubes based on your preference.
Step 6: Enjoy
Pour ice or shaved ice into a glass. Fill it with pandan leaf jelly, grass jelly, pear jelly, and coconut jelly, along with longan and jackfruit. Pour the coconut milk mixture into the glass and enjoy!
How You Should Store the Leftover Chè Thái?
Pour the leftover chè Thái into an airtight container and store them in the fridge for up to 5 days. That said, I suggest consuming any leftovers you have within 2 days, as the texture of the fruits and jellies might change.
Chè Thái: Your Go-To Dessert
Once you’ve tasted this chè Thái recipe, it’ll be extremely difficult to find a better sweet soup. Sweet, refreshing, and easy to make, this dish is literally perfection! You should make it as soon as you have the time.
What are your thoughts on today’s recipe? Please share them with me by leaving a comment below. If you find this post helpful, remember to share and like it! That’s it from me. See you again soon with more mouth-watering recipes!
Chè Thái Recipe (Vietnamese Fruit Cocktail)
Equipment
- Hand Blender
- Small Pot
- Sieve
- Bowl/tray
- Wooden Spoon
- Knife
- Chopping Board
Ingredients
- 1 pear
- 300 grams longan
- 250 grams durian
- 200 grams jackfruit
- 200 grams tapioca flour
- 25 grams grass jelly powder
- 12 grams jelly powder
- 150 milliliters coconut milk
- 150 milliliters condensed milk
- 350 milliliters sugar-free milk
- 3 teaspoons strawberry syrup
- 3 teaspoons brown sugar
- 1 bag of coconut jelly
- Banana oil
- Pandan leaves
Instructions
- Peel and finely dice the pear. Soak it in ice-cold water for 5 minutes.
- Mix the pear bites with 3 tablespoons of strawberry syrup and tapioca flour.
- Boil the pears until they float above the water. Take them out and transfer them to an ice bath.
- Cut the pandan leaves finely and use a hand blender to puree them with 0.85 cups (200 ml) of water. Pour the juice through a sieve to filter.
- Pour 1.27 cups (300 ml) of water, jelly powder, brown sugar, and pandan juice into a pot. Boil the mixture until it starts bubbling, then pour it into a tray. Add a few drops of banana oil and let cool. The liquid will turn solid.
- Mix 1.06 cups (250 ml) of water and grass jelly powder and stir well.
- Mix the grass jelly powder mixture with 1.27 cups (300 ml) of water. Cook the mixture until it bubbles, and add a few drops of banana oil. Remove from the heat and wait for the mixture to cool and solidify.
- To make the coconut milk mixture, blend the durian meat, 0.63 cups of coconut milk, 0.63 cups of condensed milk, and 1.48 cups of unsweetened milk until smooth.
- Slice the jackfruit into preferred sizes.
- Slice the jellies into your desired sizes.
- Serve your chè Thái with ice or shaved ice and fresh fruits.
Video
Notes
- Pair this refreshing dessert with roasted peanuts, coconut meat, and other fruits that you like.
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.