Chè Thái is a delightful Vietnamese dessert that has captured the hearts of many with its vibrant colors, varied textures, and exquisite flavors. This dessert is a unique variation of the traditional Vietnamese chè, a term that refers broadly to sweet soups, puddings, and beverages. Chè Thái specifically takes inspiration from Thai desserts, incorporating a blend of tropical fruits, jellies, and coconut milk to create a refreshing and creamy treat.
The charm of Chè Thái lies in its versatility and the creativity it allows in its preparation. A typical serving features a colorful medley of ingredients, including jackfruit, longan, lychee, agar-agar jelly, and tapioca pearls, all swimming in a sweet and creamy coconut milk base. Some variations may also include other exotic fruits, puddings, and even durian, catering to a wide range of tastes.
Chè Thái is not only a feast for the taste buds but also for the eyes, making it a popular choice for festive occasions and social gatherings. Its ability to be served either chilled or at room temperature adds to its appeal, making it a perfect dessert for any season. Whether you’re a long-time enthusiast of Vietnamese cuisine or a curious newcomer, Chè Thái offers a delightful culinary experience that beautifully showcases the fusion of flavors and textures that Vietnamese Dessert Che Thai are known for.
What is Vietnamese Dessert Che Thai?
Chè Thái is a sweet Vietnamese dessert soup that is a refreshing mix of fruits, jellies, and coconut milk. It is a popular dessert due to its vibrant colors and cooling taste that makes it perfect for a hot summer day.
Chè Thái is like a fruit salad in liquid form. It often contains chunks of fresh fruits like jackfruit, longan, and lychee. These fruits are combined with fun textural elements like tapioca pearls, jelly cubes, and red rubies. The soup base is a mixture of coconut milk and/or coconut water, sweetened to taste.
Overall, Chè Thái is:
- Refreshing – The coconut milk base and icy cold fruits are cooling and hydrating.
- Sweet – A touch of sugar or sweetened condensed milk balances the tartness of the fruits.
- Textured – Tapioca pearls, jelly cubes, and other mix-ins provide fun bites.
- Versatile – Almost any combination of fruits can be used.
- Vibrant – When layered in a glass, the colors are eye-catching.
Below is an outline for an improved recipe for homemade Chè Thái. It includes tips for choosing the best ingredients and easy prep methods for the most authentic, restaurant-quality results.
Ingredients Of Dessert Che Thai
Red Rubies
Red rubies are little balls of tapioca starch-coated water chestnuts dyed red. They provide a fun pop of color and added chewiness.
- Canned water chestnuts
- Red food coloring
- Tapioca starch
- Water
- Ice
Fruits
Chè Thái can contain a mix of different fruits. Here are some suggestions:
- Canned options: lychee, jackfruit, longan
- Fresh options: mango, pineapple, dragonfruit
- Jellies: grass jelly, aiyu jelly
- Other: rambutan, sapodilla
Fruit Suggestions
Canned | Fresh | Jellies | Other |
lychee | mango | grass jelly | rambutan |
jackfruit | pineapple | aiyu jelly | sapodilla |
longan | dragonfruit |
Coconut
Coconut is used to make the soup base along with water. Use one or both:
- Fresh coconut (juice and meat)
- Canned coconut milk
Sweeteners (optional)
Add more sweetness with:
- Sweetened condensed milk
- Leftover syrup from canned fruits
Thickeners (optional)
Thicken the soup base with:
- Tapioca starch
- Rice flour
- Arrowroot starch
Instructions For Che Thai
Making Red Rubies
- Drain canned water chestnuts and pat dry. Cut into small cubes.
- In a bowl, mix water chestnuts with a few drops of red food coloring until coated evenly.
- Place tapioca starch in a shallow bowl. Toss water chestnut cubes in starch until fully coated.
- Boil water in a pot. Working in batches, add coated water chestnuts and boil for 5 minutes, stirring gently.
- Remove from heat. Transfer boiled rubies to an ice bath to cool completely. The ice bath helps them stay chewy.
Preparing Fruits
- Drain canned fruits, reserving 1-2 tablespoons of syrup from one can for sweetening later.
- If using fresh fruits, wash, peel, seed, and cut into bite-sized pieces.
- Place all prepared fruits into a bowl and set aside.
Preparing Coconut
- If using fresh coconut, crack open and scoop out meat. Grate meat and squeeze through a cheesecloth to extract coconut milk. Set aside.
- Open canned coconut milk and set aside.
Assembling the Chè Thái
- In a large bowl, combine the prepared fruits and rubies.
- Add coconut milk, reserved fruit syrup, and any other sweeteners if desired. Taste and adjust sweetness as needed.
- For added thickness, stir in a small amount of tapioca starch slurry.
- Give everything a gentle stir to evenly distribute.
Chilling (optional)
- For best flavor, chill completed chè in the refrigerator for at least 2 hours before serving. This allows the flavors to develop.
Variations
There are many possible fruit and jelly combinations. Get creative. Some suggestions:
- Tropical – mango, pineapple, coconut jelly
- Exotic – durian, rambutan, jackfruit
- Taiwanese-style – taro, sweet potato balls, grass jelly
Dietary Considerations
- Vegan: Use coconut cream instead of coconut milk.
- Gluten-free: Substitute rice flour or arrowroot starch for the tapioca coating.
Tips
- Adjust sweetness to taste preference. Start with less and add more to suit your tastes.
- Chill completed chè for best flavor.
- For parties, make in large batches and serve in scoops with crushed ice.
Conclusion
Chè Thái is the ultimate refreshing treat for a hot day. With its bursts of fruits and colors, it’s as fun to make as it is to eat. Follow this improved recipe to make an authentic Vietnamese dessert right at home. The sweet coconut milk paired with icy fresh fruits will transport your tastebuds. Surprise your family and friends with this beautiful and cooling treat.
Ingredients
- 20 ounces water chestnuts
- red food coloring
- 1/2 cup tapioca pearls
- 13.5 ounces can canned fruit cocktail
- 15 ounces can jackfruit chunks
- 15 ounces can longan
- 1/2 cup chopped fresh papaya
- 1/2 cup chopped fresh mango
- 10 ounces package ai yu jelly
- 14 ounces can coconut milk
- ½ to ¾ cup Sweetened Condensed Milk
- Ice
Instructions
- Make the tapioca pearls (optional):
- In a small bowl, combine tapioca pearls with a few drops of red food coloring (optional). Mix well until the tapioca pearls are evenly coated.
- In a pot of boiling water, add the tapioca pearls. Cook for about 5-7 minutes, or until they float to the surface.
- Drain the cooked tapioca pearls and transfer them to a bowl of ice water to stop the cooking process. Set aside.
- Prepare the fruits and jellies:
- Drain the canned fruits (longan, rambutan, jackfruit, etc.) and set them aside.
- Cut the ai yu jelly (or grass jelly) into bite-sized pieces.
- Make the coconut milk sauce:
- In a saucepan, combine coconut milk, condensed milk, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally, until simmering. Taste and adjust the sweetness with additional condensed milk, if desired.
- You can also add a touch of pandan leaves for extra flavor while simmering the coconut milk sauce (remove the leaves before serving).
- Assemble the chè thái:
- In a large serving bowl or individual bowls, combine cooked tapioca pearls (if using), fruits, jellies, and ice.
- Pour the warm coconut milk sauce over the ingredients.
- Serve chè thái chilled.
Notes
- Chè thái is a very versatile dessert and you can customize it to your liking. Feel free to use different fruits, jellies, and toppings.
- Here are some other fruits that you can use in chè thái: lychee, mango, watermelon, strawberries, etc.
- You can also add other toppings to chè thái, such as toasted coconut flakes, roasted peanuts, or shaved ice.
- Chè thái is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 2 days.
Nutrition Facts
Vietnamese Dessert Che Thai | Delicious Food Every Day
Serves: 4 persons
Amount Per Serving: 1 bowl
|
||
---|---|---|
Calories | 414 | |
% Daily Value* | ||
Total Fat 14 | 21.5% | |
Saturated Fat 12 | 60% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 224 | 9.3% | |
Total Carbohydrate 70 | 23.3% | |
Dietary Fiber 3 | 12% | |
Sugars 45 | ||
Protein 4 |
Vitamin A Low | Vitamin C Low | |
Calcium 72 | Iron 3.9 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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