Che Thai Recipe
Che Thai is a Vietnamese interpretation of a Thai dessert. It's made of a combination of coconut milk, half and half and pandan flavorings. This makes the base of the dessert, the rest is up to you. I usually add whatever I have available; it can be fresh jackfruit, longans, lychees, pomegranate seeds or agar agar jelly.
I have a funny anecdote about this dessert. When I first introduced it to my husband's family, everyone was very pleased and surprised by how refreshing it tasted, especially Lulu's uncle, Ibbu Mamu. It was a really hot summer day and I can still picture him, eating cup after cup of che Thai. At some point, he asked for the recipe. "Jackie, I love this dessert, it's so light and refreshing". After I listed off the ingredients though, he kind of freaked out, seeing as he had just polished off two very large cups!
Yields: 8 servings1½ cups cubed pandan flavored rau câu (Vietnamese jelly), optional
1½ cups cubed rau câu dừa (Vietnamese coconut jelly), optional
4 cups milk
4 cups half and half
1 cup coconut milk
1 (14-ounce) can green grass jelly, cubed
1 (20-ounce) can longans in light syrup, halved
1 (20-ounce) can lychees in light syrup, halved
1 (24-ounce) jar nata de coco (coco gel)
1 (24-ounce) jar sugar palm fruit (palm seeds)
In a large mixing bowl, combine the milk, half and half and coconut milk. Mix well.
Add the drained longans and lychees, grass jelly, nata de coco, sugar palm fruit and a little bit of both the longan and lychee light syrup.
Allow to chill for 1 hour in the refrigerator. The milk will become light green.
When serving, add ice shavings.
I created the cubes using a vegetable carving knife (you don't have to cut them this way; I just think it's pretty).Published By: on May 18, 2012.