Chè Thái
Chè Thái
Ingredients
For the Tapioca Jelly
- 1 1/2 cups tapioca starch, (1/2 cup per color)
- 3/4 cup water, (1/4 cup per color)
- few drops food coloring, pink, green, yellow, or desired colors
For the Coconut Milk
- 1 can coconut milk, (13.5 ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Toppings
- as needed lychee, canned, drained
- as needed jackfruit, canned, sliced, drained
- as needed longan, canned, drained
- as needed pandan jelly, store-bought
- as needed coconut chunks, canned or fresh
- as needed sweetened condensed milk
- as needed ice
Instructions
- 1
Divide the tapioca starch into three separate bowls, with 1/2 cup in each bowl. Add 1/4 cup of water to each bowl. Add a few drops of different food colorings (pink, green, yellow, or your desired colors) to each bowl.
⏱️ 5 min
- 2
Mix each bowl until the ingredients are well combined and a colored dough forms. On a clean surface, roll each colored dough into thin logs. Cut the logs into small, bite-sized pieces, approximately 1/2-inch cubes or irregular shapes.
⏱️ 15 min
- 3
Bring a large pot of water to a rolling boil. Add the cut jelly pieces to the boiling water. Boil until the jelly pieces float to the surface, indicating they are cooked through (this usually takes 3-5 minutes).
⏱️ 5 min
- 4
Using a slotted spoon, carefully transfer the cooked jelly pieces directly into an ice bath. This stops the cooking process and prevents them from sticking together. Let them cool in the ice bath for at least 5 minutes, then drain.
⏱️ 10 min
- 5
In a saucepan, combine the 1 can (13.5 ounces) of coconut milk, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Heat the mixture over medium heat, stirring constantly until the sugar and salt are fully dissolved. Do not bring the mixture to a boil.
⏱️ 5 min
- 6
Remove the coconut milk mixture from heat and let it cool completely to room temperature. For best results, chill the coconut milk in the refrigerator for at least 30-60 minutes.
⏱️ 60 min
- 7
To assemble the Chè Thái, add a desired amount of the prepared toppings to a serving glass or bowl. This includes the lychee, sliced jackfruit, longan, pandan jelly, coconut chunks, and the homemade colored tapioca jellies.
⏱️ 5 min
- 8
Pour the cooled coconut milk over the toppings and jellies. Drizzle with sweetened condensed milk to taste. Add plenty of ice to fill the glass or bowl. Serve immediately and enjoy this customizable dessert.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chè Thái
For the Tapioca Jelly
- 1 1/2 cups tapioca starch, (1/2 cup per color)
- 3/4 cup water, (1/4 cup per color)
- few drops food coloring, pink, green, yellow, or desired colors
For the Coconut Milk
- 1 can coconut milk, (13.5 ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Toppings
- as needed lychee, canned, drained
- as needed jackfruit, canned, sliced, drained
- as needed longan, canned, drained
- as needed pandan jelly, store-bought
- as needed coconut chunks, canned or fresh
- as needed sweetened condensed milk
- as needed ice
Instructions
- 1
Divide the tapioca starch into three separate bowls, with 1/2 cup in each bowl. Add 1/4 cup of water to each bowl. Add a few drops of different food colorings (pink, green, yellow, or your desired colors) to each bowl.
⏱️ 5 min - 2
Mix each bowl until the ingredients are well combined and a colored dough forms. On a clean surface, roll each colored dough into thin logs. Cut the logs into small, bite-sized pieces, approximately 1/2-inch cubes or irregular shapes.
⏱️ 15 min - 3
Bring a large pot of water to a rolling boil. Add the cut jelly pieces to the boiling water. Boil until the jelly pieces float to the surface, indicating they are cooked through (this usually takes 3-5 minutes).
⏱️ 5 min - 4
Using a slotted spoon, carefully transfer the cooked jelly pieces directly into an ice bath. This stops the cooking process and prevents them from sticking together. Let them cool in the ice bath for at least 5 minutes, then drain.
⏱️ 10 min - 5
In a saucepan, combine the 1 can (13.5 ounces) of coconut milk, 1/2 cup of granulated sugar, and 1/2 teaspoon of salt. Heat the mixture over medium heat, stirring constantly until the sugar and salt are fully dissolved. Do not bring the mixture to a boil.
⏱️ 5 min - 6
Remove the coconut milk mixture from heat and let it cool completely to room temperature. For best results, chill the coconut milk in the refrigerator for at least 30-60 minutes.
⏱️ 60 min - 7
To assemble the Chè Thái, add a desired amount of the prepared toppings to a serving glass or bowl. This includes the lychee, sliced jackfruit, longan, pandan jelly, coconut chunks, and the homemade colored tapioca jellies.
⏱️ 5 min - 8
Pour the cooled coconut milk over the toppings and jellies. Drizzle with sweetened condensed milk to taste. Add plenty of ice to fill the glass or bowl. Serve immediately and enjoy this customizable dessert.
⏱️ 5 min