Che Thai
Directions
- 1Open and remove the green jelly from the can.
- 2Slice the green jelly into cubes.
- 3Transfer the cubed green jelly to a large bowl.
- 4Open the can of water chestnuts.
- 5Drain and dice the water chestnuts.
- 6Place the diced water chestnuts into a small bowl.
- 7Add red food coloring to the diced water chestnuts and mix well until evenly colored.
- 8Add tapioca powder to the colored water chestnuts and mix thoroughly.
- 9Boil the coated water chestnuts in water for 5-10 minutes.
- 10Strain the boiled water chestnuts.
- 11Chill the boiled water chestnuts in ice water.
- 12Open the can of jackfruit.
- 13Drain and slice the jackfruit into strips.
- 14Add the sliced jackfruit to the large bowl with the green jelly.
- 15Open the can of Toddy palm seed.
- 16Drain and dice the Toddy palm seeds.
- 17Add the diced Toddy palm seeds to the large bowl.
- 18Open the can of Longan and add both the fruit and the syrup to the large bowl.
- 19Open the can of Lychee and add both the fruit and the syrup to the large bowl.
- 20Strain the chilled water chestnuts and add them to the large bowl.
- 21Pour condensed milk into the mixture.
- 22Add half & half to the mixture.
- 23Stir everything together thoroughly.
- 24Scoop the dessert into a serving glass.
- 25Add ice to the serving glass.
- 26Stir the dessert in the glass.
- 27Serve and enjoy the Che Thai.
Ingredients
- 1 can green jelly
- 1 can Water chestnuts
- red food coloring
- tapioca powder
- 1 can jackfruit
- 1 can Toddy palm seed
- 1 can Longan (add the syrup)
- 1 can Lychee (add the syrup)
- 1 can Condensed milk
- 1 carton Half & half
- Ice
Equipment
cutting boardknifelarge bowlcan openersmall bowlspoonpotstrainerserving glassstirring spoon
Tips
- The chest nuts make it really interesting
- Perfect for summer
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