Vietnamese Fruit Cocktail (Che Thai) – Vicky Pham

Vietnamese Fruit Cocktail (Chè Thái)https://youtu.be/rq37GR1trdcChè Thái, a Vietnamese dessert or fruit cocktail, is made with various tropical fruits, jellies, crushed ice, and milk, and sometimes contains durian. It’s a refreshing and colorful dessert with a variety of textures. If you’re craving something sweet but don’t want to spend a lot of time in the kitchen, this is for you.https://i3.ytimg.com/vi/rq37GR1trdc/maxresdefault.jpg2022-01-19

Vietnamese Fruit Cocktail (Chè Thái)

Vietnamese Fruit Cocktail (Chè Thái)

Chè Thái, a Vietnamese dessert or fruit cocktail, is made with various tropical fruits, jellies, crushed ice, and milk, and sometimes contains durian. It’s a refreshing and colorful dessert with a variety of textures. If you’re craving something sweet but don’t want to spend a lot of time in the kitchen, this is for you.

instructions

Prepare the fruit and milk mixture

  1. Drain the fruit from the cans and cut into thin strips or small pieces. Put aside.
  2. Mix together Half and Half and French Vanilla Coffee Creamer. Put aside.

Make red “rubies”

  1. Drain the water chestnut from the can. Cut into small 3mm cubes, approx. 9 small pieces of a water chestnut.
  2. Transfer the water chestnut to a small bowl. Add 2 to 3 drops of red nutritional gel. Shake it until all the pieces are evenly colored. Add tapioca starch. Toss again until all pieces are evenly coated.
  3. Bring a small pot of water (about 1 liter) to a boil. Add water chestnut. After two minutes they should float to the top. Immediately place the water chestnut in a bowl of ice water. Soak it in a little water so they don’t stick together.

Make pandan and white jelly

  1. Bring the water to a boil in a saucepan.
  2. Stir in agar agar powder and sugar until dissolved.
  3. Remove from the heat. Divide evenly between two small ramekins or bowls. Leave one as is and dye the other green with 2-3 drops of pandan gel extract (Butterfly brand). It will set in an hour at room temperature or less in the fridge.
  4. Cut into small cubes or thin strips.

assembly and storage

  1. Refrigerate for 2 hours or add ice before serving. You can mix it all up and serve it in a giant punch bowl for people to help themselves. Alternatively, scoop them into individual tall glasses to show off the different layers and let your guests add ice and milk.
  2. You can store it in a sealed container in the refrigerator for up to 3 days. When everything is mixed together, keep in mind that any color added will slowly leach into the milk.

Remarks

Other fruits and jellies you can use: mango, durian, rambutan, lychee, young coconut meat, ai-yu jelly, and grass jelly.

For a more traditional and dairy-free option, use coconut milk and sugar. You can use either palm sugar or granulated white cane sugar. Heat the milk on the stove and add sugar to taste.

If you don’t have a water chestnut, substitute a firm pear, green apple, or jicama.

The values ​​given are to be regarded as estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. alter the nutritional information in any recipe. To get accurate nutritional information for a recipe, use your favorite nutritional calculator to find nutritional information using the actual ingredients and amounts used.

https://www.vickypham.com/blog/che-thai

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Dessert

Vietnamese, Thai

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