Chè Thái - Mixed Fruits in Coconut Milk Dessert

By Helen Le Published: July 23, 2014

  • Prep: 30 mins
  • Cook: 15 mins
  • Ready In: 45 mins

  • Yield: 8-10 Servings

  • To make the jelly, mix the agar-agar powder with 4 tbsp water. Leave to sit for 10 minutes. In a saucepan, combine the agar-agar mixture with 2 cups water and sugar. Bring to a boil and skim off the foam. Lower the heat to low and cook for 3-5 minutes. Then pour to a tray. Leave to cool and set completely. Then cut into cubes or strips.
  • To make the red rubbies, in a plastic bag or container, mix the diced water chestnut with red food coloring and tapioca starch. Shake well to coat. Transfer to a strainer and shake off the excess starch. Boil the cubes for 3-5 minutes until they float to the surface. Remove with a slotted spoon and transfer to a bowl of ice cold water.
  • Add the prepared tropical fruits to a serving glass, layer by layer. Then pour the coconut milk (or half-and-half) and add sugar syrup to your taste. Add crushed ice. Mix well and serve.