Indulge in the creamy, dreamy delight of Che Bo, a simple yet incredibly satisfying Filipino avocado dessert. This recipe transforms ripe avocados into a luscious, subtly sweet treat that's perfect for a light dessert or a refreshing midday snack. Forget heavy, rich cakes; Che Bo offers a lighter alternative, bursting with the natural goodness of avocados and a hint of sweetness that balances perfectly. Its simple elegance belies its intensely satisfying texture, a delightful contrast between the smooth creaminess and the subtle crunch of optional toppings.
Che Bo is surprisingly easy to make, requiring minimal ingredients and even less effort. Ready to experience the magic of this Filipino favorite? Let's dive into the step-by-step process and create this creamy, dreamy avocado dessert together.
Tools Needed
- Pots
- Chopsticks
- Bowl
- Ice
Ingredients
- Tapioca starch: 300g
- Sticky rice flour: 100g
- Butter (peeled and seeded): 300-350g
- Banh Chung (glutinous rice cake): 120g
- Sugar: 250g
- Water: 800ml (400ml + 400ml)
- Coconut milk: 400ml
- Brown salt: 1/3 teaspoon
- Vanilla extract (optional)
Step-by-Step Instructions
Step 1. Prepare the Che Balls
- Mix tapioca starch and sticky rice flour. Add butter gradually, kneading until smooth and elastic (300-320g butter). Let the dough rest.
- Divide the dough into small balls (thumb-sized). Boil the balls in water until they float (2-3 minutes). Immediately transfer them to an ice bath to firm up.
Step 2. Make the Sweet Coconut Soup
- In a pot, combine 400ml water, 250g sugar, and 1/3 teaspoon brown salt. Cook until the sugar dissolves. Reduce heat to low.
- Stir in 400ml coconut milk. Simmer for another minute.
Step 3. Combine and Simmer
- Add the rinsed che balls to the sweet soup. Reduce heat to low and simmer.
Step 4. Finish and Serve
- Turn off the heat. Add vanilla extract (optional). Let the chè cool slightly before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't overcook the che balls, or they will become bitter.
- Use an ice bath to quickly cool the che balls and maintain their color and prevent bitterness.
- Adjust the amount of sugar to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen avocados to make Che Bo?
It's best to use fresh, ripe avocados for the creamiest texture. Frozen avocados can become watery and affect the consistency of the dessert.
2. What can I use as a topping for my Che Bo?
Get creative! Common toppings include crushed graham crackers, toasted coconut flakes, a sprinkle of cinnamon, or even a drizzle of condensed milk.
So there you have it – a simple yet incredibly rewarding Che Bo recipe that's sure to impress. This creamy avocado dessert is the perfect ending to any meal or a delightful treat on its own. Enjoy the refreshing taste of this Filipino classic!