Can’t Thái me down! Let’s make Chè Thái.
Chè Thái is probably my favorite Vietnamese dessert. You can find it at every single Vietnamese bakery shop but even better you can make it home!
The cool part is it’s very forgiving, you can mix-and-match the fruits and adjust the sweetness level to your liking.
My favorite part about it is how beautiful rainbow colored it is, you can never miss it. From the faux ‘rubies’ to the jellies to the exotic fruits!
Some of my favorite fruits to include are:
Longon
Rambutan
Pineapple
Aiyu Jelly
Coconut Jelly
Jackfruit
Toddy Palm Seeds
Check out the recipe below! Let me know if you ever try it out!
Super Easy and Refreshing Chè Thái (Vietnamese Fruit Dessert)
Course: Recipes4
servings15
minutes15
minutesIngredients
1 can water chestnuts (cut into small cubes)
2-3 drops red food coloring
2 c tapioca starch
2 1/2 c of half and half (whole milk and heavy cream)
1/2 c – 1 can condense milk (depending on taste)
1 can longan
1 can rambutan
1 can coconut jelly
1 can aiyu jelly (cut into small squares)
1 can toddy palm seed and jackfruit
Directions
- Add a few drops of red food color to chestnuts. Then add tapioca starch and dust off the excess.
- In a pot of boiling water, drop the ‘rubies’ in and cook until they float 5-7 mins. Place immediately into icebath for 10 mins. Drain.
- In a bowl add ‘rubies’ and every single canned fruit. Drain all the fruit except longan. Mix.
- Add condense milk to taste. Then add half and half. Refrigerate for 2-3 hrs. Serve on ice.
