Chè Khúc Bạch (Traditional)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring silky smooth, chewy almond-flavored jelly cubes (khúc bạch) served in a fragrant, lightly sweetened coconut milk broth with fresh fruits and sometimes roasted peanuts.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Almond milk500 ml
- Gelatin powder10 g
- Sugar100 g
- Coconut milk400 ml
- Water200 ml
- Vanilla extract1 tsp
- Salt1 pinch
- Longan fruit200 g
- Roasted peanuts50 g
- Ice cubesas needed
Các bước
- 1
Bloom gelatin powder in a small amount of cold water.
- 2
In a saucepan, heat almond milk with half of the sugar until sugar dissolves. Do not boil.
- 3
Add bloomed gelatin to the warm almond milk mixture and stir until fully dissolved.
- 4
Pour the mixture into a shallow dish and chill in the refrigerator until firm.
- 5
Once firm, cut the almond jelly into bite-sized cubes.
- 6
In another saucepan, combine coconut milk, remaining sugar, and water. Heat gently until sugar dissolves. Add vanilla extract and a pinch of salt. Let it cool slightly.
- 7
Prepare the longan fruit by peeling and pitting if necessary.
- 8
To serve, place a generous amount of almond jelly cubes and longan fruit into a bowl. Add ice cubes.
- 9
Pour the cooled coconut milk broth over the jelly and fruit. Garnish with roasted peanuts.
