Need a dessert that’s both creamy and refreshing? Chè Thái blends coconut milk, fresh fruits, and chewy jelly for a dessert that’s light, tropical, and perfect for any occasion. Follow along to create this easy-to-make Vietnamese dessert that’s sure to impress with both its flavors and its presentation.
Ingredients
To make Chè Thái, you’ll need a combination of fresh and canned fruits along with other ingredients to create its unique flavor and texture.
- Lychees: 1 can, drained and quartered
- Jackfruit: 1 can, drained and sliced thin
- Longans: 1 can, drained
- Coconut milk: 1 cup
- Tapioca pearls: 1/2 cup
- Tapioca starch: 1/4 cup
- Water chestnuts: 1/2 cup, diced
- Food coloring (optional)
These ingredients are essential for creating the striking appearance and taste of Chè Thái.
Instructions
The preparation involves a few simple steps that focus on enhancing the flavors and textures.
- Add tapioca starch to the water chestnuts, toss to coat.
- Boil pot of water. Add dyed water chestnuts.
- Simmer until they float. Transfer to ice bath for 10 minutes.
- In another pot, boil tapioca pearls until translucent.
- Mix lychees, jackfruit, longans, and coconut milk in a large bowl.
- Add chilled red water chestnuts and tapioca pearls.
- Chill for at least 2 hours before serving.
Chill all components well to intensify the fresh, vibrant taste before serving.
Tasting Notes
Chè Thái presents a balanced symphony of sweet and fresh flavors. Coconut milk gives creamy richness. Lychees, jackfruit, and longans add delicate sweetness. The combination ensures a delightful mix of textures, with chewy tapioca pearls and crunchy water chestnuts. This fruit cocktail is a treat for warm days, its cooling effect amplifying the satisfaction.
Similar Dessert
Chè Thái shares characteristics with other Southeast Asian sweets, including the Thai dessert “Tub Tim Grob.” Tub Tim Grob, often known as red rubies, uses water chestnuts and coconut milk, providing a similar textural appeal. While both delight with exotic fruit and cream combinations, Chè Thái is distinct in its inclusion of multiple fruits, offering a wider array of flavors.
History
Chè Thái originated in Vietnam, drawing inspiration from neighboring Thailand. It embraces Thailand’s tradition of fruity, refreshing desserts. Adapted over time, it incorporates Vietnam’s diverse fruit offerings. Its popularity today is evident in Vietnamese communities worldwide, celebrated for capturing the essence of tropical sweetness.
Quick Pro Tips
For the best Chè Thái, consider these tips:
- Ensure all fruits are ripe for maximum sweetness.
- Be precise with tapioca: overcooking leads to a mushy texture.
- Use canned fruits with syrup for a sweeter blend or fresh for more natural flavors.
- Consider adding pandan leaves during boiling for aroma.
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