Vietnamese Fruit Salad — Chè Thái
Materials
| Coconut milk | 1 can |
| Sugar | 30g |
| Water | 500ml |
| Tapioca starch | 80g |
How To Make
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I raided a Vietnamese grocery store and picked up some canned fruits (lychee, longan, water chestnuts, and jackfruit).
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Cut the lychee, longan, and jackfruit into small pieces.
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Next, prepare the pandan jelly by boiling water and sugar, then adding pandan powder and white jelly powder, stirring until dissolved. Pour into molds and refrigerate until set.
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Make the jelly a day in advance. Once set, remove and cut into small pieces.
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Then, prepare the water chestnut pearls by dicing the canned water chestnuts.
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In a bowl, add 2-3 drops of red food coloring and mix well, then add tapioca starch and stir.
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Place the coated water chestnuts on a sieve to remove excess starch and return to the bowl.
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Bring a pot of water to a boil, add the water chestnut pearls, and quickly stir. Once they float to the top, they’re cooked. Remove and place in ice water (or cold water if you don’t have ice).
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Repeat the same method to make purple ones using taro jam instead of food coloring.
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All the ingredients are ready.
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In the bottom of a cup, place the water chestnut pearls, then add the jelly cubes and various diced fruits, and finally pour in the coconut milk. Chill in the refrigerator for a while. It tastes great! (*๓´╰╯`๓)
