Che Thai

Name: Che Thai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 200 ml coconut milk; 100 g longan; 50 g aiyu jelly; 50 g palm seeds; as needed ice

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Che Thai, a beloved dessert from Southern Vietnam, is traditionally crafted in family parlors where cooks rely on their instincts, using salt by feel and incorporating generous amounts of coconut milk. This home-style version captures the essence of Vietnamese hospitality, inviting friends and family to gather around the table and share in its sweetness, often as a refreshing finish to a meal.

With each spoonful, expect a symphony of textures and flavors: the creamy richness of coconut milk, the juicy burst of longan, and the delicate wobble of aiyu jelly. Palm seeds add a slight crunch, while a touch of ice keeps it refreshingly cool, perfect for Vietnam's warm evenings.

Ingredients

200 mlcoconut milk
100 glongan
50 gaiyu jelly
50 gpalm seeds
as neededice

Method

Begin by preparing the coconut milk base. Pour 200 ml of coconut milk into a small saucepan and place it over low heat. Stir gently to ensure the milk does not stick to the bottom of the pan. Heat until the coconut milk is warm but not boiling, which should take about 3-4 minutes. This gentle warming helps to enhance the coconut flavor without curdling.
While the coconut milk is warming, prepare the longan. If using canned longan, drain the syrup and set the fruit aside. If using fresh longan, peel and remove the seeds, ensuring you have 100 g of the fruit. The longan should be juicy and slightly translucent, indicating it's ready to use.
Next, prepare the aiyu jelly. Cut 50 g of aiyu jelly into small, bite-sized cubes. The jelly should be firm and hold its shape when cut, providing a pleasant texture contrast in the dessert.
Prepare the palm seeds by draining any syrup if they are canned. Measure out 50 g of palm seeds and set them aside. The seeds should be tender yet firm, adding a chewy texture to the dish.
Once the coconut milk is warmed, remove it from the heat and allow it to cool slightly. This step is crucial to prevent the other ingredients from cooking when combined, preserving their textures.
In a large mixing bowl, combine the longan, aiyu jelly, and palm seeds. Gently fold the ingredients together to ensure even distribution. The mixture should be colorful and inviting, with each component visible.
Pour the cooled coconut milk over the mixed ingredients in the bowl. Stir gently to coat everything evenly with the coconut milk, ensuring the flavors meld together.
To serve, fill individual serving bowls with the mixture and add ice as needed to chill the dessert. The ice will keep the Che Thai refreshing and cool, perfect for a hot day. Serve immediately to enjoy the contrast of the creamy coconut milk and the cold, refreshing ingredients.