Chè Thái Recipe - Vietnamese Fruit Cocktail Dessert
Che Thai is a delicious sweet soup that is as simple to prepare as it is delicious to eat.
Ingredients
RED RUBIES
- 20 oz can whole water chestnut you only need half
- red food coloring
- 1 c tapioca starch
- ice
- water
CHÈ THÁI
- 20 oz can jackfruit
- 20 oz can longan
- 20 oz can lychee
- 20 oz can toddy palm seeds
- 19 oz can ai-yu jelly
- 13.5 oz can coconut milk
- 1 coconut you will need the juice & meat
Instructions
"RED RUBIES"
- Open the water chestnut pot and then drain. It is only necessary to use approximately half of these water chestnuts.
- The water chestnuts should be cut into smaller pieces that are about 1/4 inch wide and put them in the bowl of a large size (the tapeioca starch makes them bigger).
- Include a couple of drops colored food dye to smaller pieces and mix them thoroughly. Make sure there's no color or water in your bowl as this can make the starch from tapioca extra soft.
- Mix one cup tapioca starch into the bowl. Cover all the water chestnuts in a uniform manner. To eliminate any starch, put the water chestnuts into the colander and then filter. It is important to stop any the extra starch from getting into the boiling water as it can cause the water to become gummy as well.
- Bring a pot to boil with approximately 2 inches of water on moderate-high temperature. In small portions add the covered water chestnuts and stir them to keep the chestnuts from sticking. When the chestnuts are floating to the top, take their containers from boiling and place them in an ice bath. Stir them again to avoid sticking.
- In the tub for at least 10 minutes.
ASSEMBLY
- Uncork all canned fruit and save the syrup in an individual container. I love lychee the most which is why I save the syrup. We have found that if we mix the syrups from multiple cans, the flavor can be quite mixed.
- Slice jackfruit and cut lychee into big slices, then cut the toddy palms into thin pieces. Maintain the longan's original form since they are relatively small. Put all the fruit in one large container.
- Open the coconut, and then set aside juice. Then, cut pieces of meaty coconut.
- In a different container, mix two coconut liquids and the juice of coconut. Gradually add the syrup from the juice in order to make the milk sweeter. it is recommended to start with adding 1/2 cup at each time. Make adjustments to suit your tastes. Add the coconut milk sweetened as well as the juice and meat in the large container along with the fruits and stir.
- I like fridging the Che Thai for a few hours prior to serving it so that it's nice and chilled however, you could also add crushed ice if need to serve the dish immediately.