Vietnam
Che thai
Fruit, jelly, coconut milk and ice in one glass. A Saigon summer, spoonable.
60 minTime
3 gProtein each
mildSpice
Thai style, Vietnamese made2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original276kcal
3 gprotein
3 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
4 steps- 1Blend the pandan with a little of the water and squeeze out the juice. Boil the agar with the rest of the water, the pandan juice and 2 tbsp sugar for 2 minutes.
- 2Pour into a tray and leave to set, then cut into small cubes or strips.
- 3Warm the coconut milk with the remaining sugar and salt until dissolved. Cool, then stir in the condensed milk and chill.
- 4Layer the jelly, jackfruit, lychee and tender coconut in glasses, top with crushed ice and pour over the coconut sauce.
Serve it like this
Serve in tall glasses with long spoons, fruit visible through the side.
