Chè Thái Recipe
Vietnamese Fruit Cocktail
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This is my Mom’s favorite Chè (Vietnamese dessert drink/soup/ pudding) to make and I didn’t know why she liked it so much until she showed me how to make it and I realized that it was so easy to make, making it ideal for parties. I think it would be a great idea to add it to a pop-up menu in the future since it’s so easy to create this recipe in a large quantity.
Chè Thái is a refreshing Vietnamese cocktail with some similar characteristics to the Filipino dessert Halo-Halo, minus the shaved ice and ice cream. It was inspired by the Thai dessert called “Tub Tim Krop” hence the name. This recipe is super flexible and you can really make it your own by adding your favorite fruit(s) to the mix, it’s so refreshing and has such a fun mouthfeel with all the textures. Let me know what fruits you would put in your version.
Ingredients
(1) 20oz canned Jackfruit in syrup (make sure it’s in syrup and not a brine)
1/2 cup Rock Sugar
Other fruits you can add
Longan
Durian
Coconut
Rambutan
Passionfruit
& more
Directions
Dissolve half a cup of rock sugar in half a cup of water over medium heat, once it’s dissolved take it off the heat and place aside.
Drain all the fruits from the can, cut each one into bite sized pieces. Lychees in half, Jackfruit in thin slices, ai-yu jelly into 1/2 inch squares, and the nata de coco I left as is.
Place all the drained and cut up fruits in the same bowl then pour the half & half over, only enough to cover all the fruits. If there’s not enough you can add a little more water or milk, usually a 32 oz is enough for me.
Slowly add in the simple syrup that you made in the beginning. Taste as you go & adjust the sweetness level to your liking.
Leave in the fridge for at least an hour before consuming because it’s best served cold.
This can be kept in the fridge for a week.
Enjoy (:
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