Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/4 cup of tapioca pearls
- 1/4 cup of sweet corn kernels
- 1/4 cup of diced jackfruit
- 1/4 cup of diced palm fruit
- 1/4 cup of diced water chestnuts
- 1/4 cup of diced taro
- 1/4 cup of diced sweet potato
- 1/4 cup of diced mung bean cake
- 1/4 cup of diced agar jelly
- 1/4 cup of diced grass jelly
- 1/4 cup of roasted peanuts
- 1/4 cup of toasted sesame seeds
- 1/4 cup of coconut flakes
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the tapioca pearls and soak them in water for 30 minutes.
2. In a pot, bring 4 cups of water to a boil and add the soaked tapioca pearls. Cook for 10-15 minutes until they become translucent. Drain and set aside.
3. In another pot, bring the coconut milk and sugar to a boil. Stir until the sugar dissolves.
4. Add the cooked tapioca pearls, sweet corn kernels, jackfruit, palm fruit, water chestnuts, taro, sweet potato, mung bean cake, agar jelly, and grass jelly to the pot. Stir well and cook for 5-10 minutes until everything is heated through.
5. Turn off the heat and let the mixture cool down to room temperature.
6. Divide the chè into serving bowls and top with roasted peanuts, toasted sesame seeds, and coconut flakes.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 60g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can substitute the sweet corn kernels with canned fruit cocktail.
- You can substitute the jackfruit with lychee or longan.
- You can substitute the palm fruit with diced mango or papaya.
- You can substitute the water chestnuts with diced jicama or apple.
- You can substitute the taro with sweet potato or yam.
- You can substitute the mung bean cake with mochi or glutinous rice balls.
- You can substitute the agar jelly with grass jelly or nata de coco.
Variations:
- You can add more or less of any of the ingredients to suit your taste.
- You can use different types of nuts or seeds for topping, such as cashews, almonds, or sunflower seeds.
- You can add a scoop of vanilla ice cream or whipped cream on top for a richer dessert.
Tips and tricks:
- Make sure to rinse the tapioca pearls before soaking them to remove any excess starch.
- Cook the tapioca pearls until they become translucent to ensure they are fully cooked.
- You can make the chè ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store the chè in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can reheat the chè in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the chè in clear glass bowls to show off the colorful ingredients.
- Garnish with a sprig of mint or a slice of lime for a pop of color.
Garnishes:
- Roasted peanuts
- Toasted sesame seeds
- Coconut flakes
- Mint leaves
- Lime slices
Pairings:
- Chè Thái is often served as a dessert after a meal of Vietnamese cuisine.
Suggested side dishes:
- None
Troubleshooting advice:
- If the chè is too thick, add more water or coconut milk to thin it out.
- If the chè is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Make sure to cook the tapioca pearls and other ingredients thoroughly to avoid any foodborne illnesses.
Food history:
- Chè Thái is a popular Vietnamese dessert that originated in the southern region of Vietnam.
Flavor profiles:
- Sweet, creamy, nutty, and slightly chewy.
Serving suggestions:
- Serve the chè cold or at room temperature.
Related Categories
Cooking Method: N/A
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Region: Vietnamese