Ingredients with Measurements:
- 1 cup glutinous rice
- 4 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 2 ripe mangoes, peeled and diced
- 1/4 cup toasted coconut flakes
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a large pot, bring 4 cups of water to a boil. Add the glutinous rice and stir.
3. Reduce the heat to low and cover the pot. Cook for 20-25 minutes, or until the rice is tender and the water has been absorbed.
4. In a blender, combine the coconut milk, sugar, and salt. Blend until smooth.
5. Pour the coconut milk mixture over the cooked glutinous rice and stir to combine.
6. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
7. Remove the pot from the heat and let it cool to room temperature.
8. Once cooled, transfer the chè to a serving bowl and refrigerate for at least 30 minutes.
9. Before serving, top the chè with diced mangoes and toasted coconut flakes.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Cooking temperature: Low heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 54g
- Protein: 5g
- Fiber: 2g
- Sugar: 35g
- Sodium: 160mg
Substitutions for ingredients:
- Instead of glutinous rice, you can use regular rice or tapioca pearls.
- Instead of mangoes, you can use other tropical fruits such as pineapple or papaya.
- Instead of coconut flakes, you can use chopped nuts such as almonds or cashews.
Variations:
- For a vegan version, use a plant-based milk such as almond milk instead of coconut milk.
- For a creamier texture, add 1/2 cup of heavy cream to the coconut milk mixture.
- For a spicier version, add a pinch of cayenne pepper to the coconut milk mixture.
Tips and tricks:
- Rinse the glutinous rice well to remove excess starch.
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot.
- Toast the coconut flakes in a dry pan over medium heat until golden brown.
Storage instructions:
- Store leftover chè in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the chè for 1-2 minutes or until warm.
Presentation ideas:
- Serve the chè in individual bowls or glasses.
- Top the chè with additional diced mangoes and toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Fresh mint leaves
- Chopped nuts
Pairings:
- Serve the chè with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut macaroons
Troubleshooting advice:
- If the chè is too thick, add a splash of water or milk to thin it out.
- If the chè is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to refrigerate the chè promptly after serving.
- Do not leave the chè at room temperature for more than 2 hours.
Food history:
- Chè is a popular Vietnamese dessert made with sweetened coconut milk and various ingredients such as beans, fruits, or tapioca pearls.
Flavor profiles:
- Sweet, creamy, and tropical.
Serving suggestions:
- Serve the chè chilled as a refreshing dessert.
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Region: Vietnamese