Description
A refreshing Vietnamese chè dessert with grass jelly, coconut jelly, mung bean paste, sago, and coconut cream served over crushed ice.
Ingredients
Units Scale
Base Components
- 1 cup grass jelly, cubed
- 1 cup coconut jelly (nata de coco), drained
- 1 cup agar jelly, cubed (any flavour and colour)
- 1/2 cup sugar palm fruit (kaong), drained
- 1/2 cup cooked sago pearls
- 1/2 cup sweetened mung bean paste
- 1 tbsp chia seeds, soaked in 1/4 cup water for 10 minutes
- 1 1/2 cups crushed ice
- 3/4 cup coconut cream
- 3 tbsp condensed milk (adjust to taste)
- pinch of salt
Instructions
- Mix coconut cream, condensed milk, and salt in a bowl. Chill until ready to use.
- Boil in plenty of water until translucent (about 10–15 minutes). Drain and rinse in cold water.
- Mix with water and leave for 10 minutes until gelled.
- In each glass or bowl, place crushed ice, mung bean paste at the bottom. Layer grass jelly, coconut jelly, agar jelly, sugar palm, sago, and chia seeds.
- Top coconut cream mixture.
- Stir gently before eating to combine flavours and textures.