Delicious Thai Chè ^-^

Name: Delicious Thai Chè ^-^
Cuisine: American
Ingredients: 3/4 cup sugar (adjust to taste for sweetness). This amount is for serving with a little ice; it's still good if chilled in the fridge); 1 1/3 cups unsweetened milk; 1 1/4 cups whipping cream (the French brand President is more fragrant and delicious); Mixed fruit combination:; 7 oz longan; 5 1/3 oz jackfruit, peeled and sliced; 3 1/2 oz cantaloupe (optional), diced; 3 1/2 oz palm seed jelly/fresh palm seeds; 1 durian, amount to taste (keep separate, do not add directly to the chè pot); 4 1/4 oz tapioca pearls + popping boba + sago (1-1.4 oz each); 1.8 oz pandan leaves + 2 small beets (for juicing and coloring jelly and mock pomegranate seeds); 7 oz mock pomegranate seeds

Blusta Kitchen @Blustakitchen

Nâu ăn, làm bánh, chụp hình, thưởng thức món ngon...là niềm đam mê bất tận :)

If you're a fan of chè and love the fragrant, creamy taste of durian, you shouldn't miss this dessert. This recipe was passed down to me by my sister, with a few tweaks to make it even more delicious. Let's all give it a try!

Blusta Kitchen @Blustakitchen

Nâu ăn, làm bánh, chụp hình, thưởng thức món ngon...là niềm đam mê bất tận :)

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Ingredients

3/4 cupsugar (adjust to taste for sweetness). This amount is for serving with a little ice; it's still good if chilled in the fridge)
1 1/3 cupsunsweetened milk
1 1/4 cupswhipping cream (the French brand President is more fragrant and delicious)
Mixed fruit combination:
7 ozlongan
5 1/3 ozjackfruit, peeled and sliced
3 1/2 ozcantaloupe (optional), diced
3 1/2 ozpalm seed jelly/fresh palm seeds
1durian, amount to taste (keep separate, do not add directly to the chè pot)
4 1/4 oztapioca pearls + popping boba + sago (1-1.4 oz each)
1.8 ozpandan leaves + 2 small beets (for juicing and coloring jelly and mock pomegranate seeds)
7 ozmock pomegranate seeds

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Steps

1

If you like coconut milk, use only half the whipping cream and 4 1/4 oz shredded white coconut to extract coconut milk. Use boiling water to extract since the coconut milk is not cooked.
2

Cook sugar with 1 1/4 cups water, then let it cool before adding milk and whipping cream (or coconut milk if using). Freeze this mixture for about 2 hours, then add the fruit mixture and chill in the fridge. It's even better if left overnight.
3

10-14 oz three-color jelly (pandan, coffee, coconut, or milk) can be cut into cubes or strips as desired (this is easy, so no detailed instructions needed).
4

For the sago, soak in water, then boil and drain before adding to the chè along with the fruit.
5

Use 7 oz water chestnuts, diced (slightly smaller than pomegranate seeds as they will be coated with a layer of flour), and color with pandan or beet juice. Soak the water chestnuts in the colored juice for about 30 minutes, then drain and coat with tapioca flour (enough to cover evenly). To cook the mock pomegranate seeds: Boil water, add the seeds (green first, then pink), and remove as soon as they float. If left too long, the flour will dissolve, and the water chestnuts will fall apart, losing their texture.
6

Immediately transfer to an ice water bath, then to a bowl with a little sugar water. Keep separate, and only add to the glass when serving, not directly into the chè pot, to avoid spoilage. Note: You can substitute jicama for water chestnuts. In the picture, 3 1/2 oz jicama + 3 1/2 oz water chestnuts were used.
7

To serve, layer the ingredients in a glass: jelly, mock pomegranate seeds, tapioca pearls, popping boba, cantaloupe, and scoop the chilled fruit milk mixture from the pot, add durian (to taste), ice cubes... and enjoy slowly. If it's not delicious, you get your money back!
8

For detailed images, refer to the FB Page: Blusta Kitchen https://www.facebook.com/pg/blustakitchen/photos/?tab=album6album_id=1214085848621885