Che Dẻo, a beloved Vietnamese dessert, offers a delightful explosion of flavors and textures. This creamy jackfruit confection boasts a rich, subtly sweet coconut milk base, perfectly complementing the soft, melt-in-your-mouth jackfruit. The addition of chewy tapioca pearls adds a delightful textural contrast, while a sprinkle of toasted sesame seeds provides a fragrant, nutty finish. This classic dessert is surprisingly simple to make, yet delivers an unforgettable taste experience that's both refreshing and satisfying. It's the perfect treat for a hot day or a special occasion.
Che Dẻo's versatility allows for personal customization; feel free to adjust sweetness levels and add other ingredients to suit your preference. Whether you're a seasoned cook or a novice in the kitchen, this recipe is accessible and rewarding. Ready to embark on this culinary adventure and create your own bowl of heavenly Che Dẻo? Let's dive into the step-by-step instructions below!
Tools Needed
- Blender
- Pot
- Pan
- Colander
- Whisk
- Spatula
Ingredients
- Potato starch: 100g
- Banh ao powder: 100g
- Thai jackfruit (or Vietnamese): 300g
- Water: 100ml (for blending) + 600ml (for syrup) + 400ml (coconut milk)
- Sticky rice flour: 200g
- Tapioca starch: 100g
- Salt: 1/2 teaspoon
- Rock sugar (or granulated sugar): 250g
- Coconut milk: 400ml
- Vanilla extract: 1-2 tubes (optional)
Step-by-Step Instructions
Step 1. Prepare the Jackfruit and Dough
- remove seeds, weigh 300g, cut into small pieces.
- Blend jackfruit with 100ml water until smooth.
- Cook blended jackfruit in a pan over low heat until it boils.
- mix sticky rice flour (200g), tapioca starch (100g), and salt (1/2 tsp).
- Add cooked jackfruit to the dough mixture and stir until well combined.
- Knead the dough until smooth and elastic. Add a little hot water if too dry, or flour if too wet.
- Roll the dough into small balls (smaller than a thumb). Sprinkle with tapioca starch to prevent sticking.
Step 2. Cook the Starches and Jackfruit Balls
- Mix potato starch and banh ao powder with water and soak for 30 minutes. Then rinse.
- Boil the potato starch and banh ao mixture in a pot of boiling water for 6-7 minutes, stirring constantly to prevent sticking.
- Remove from heat and let it sit for 5 minutes. Then, transfer to a bowl of cold water.
- Boil the jackfruit balls in a separate pot of boiling water until they float, then cook for another 1-2 minutes. Transfer to a bowl of cold water.
Step 3. Make the Syrup and Combine Ingredients
- boil 600ml water, rock sugar (250g), and salt (1/4 tsp) until sugar dissolves.
- Add the boiled potato starch mixture and jackfruit balls to the syrup, cook for 2-3 minutes.
- Add coconut milk (400ml) and cook over low heat for 4-5 minutes.
- Add vanilla extract (optional). Turn off the heat and let it cool slightly before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use Thai or Vietnamese jackfruit.
- Don't boil the coconut milk for too long.
- Boil potato starch and tapioca starch separately.
Nutrition
- N/A
FAQs
1. Can I use canned jackfruit for this recipe?
Yes! Canned young green jackfruit in water or brine works best. Make sure to rinse and drain it thoroughly before using.
2. What can I substitute for coconut milk?
While coconut milk gives the best flavor and texture, you can try using full-fat coconut cream or even regular milk, though the taste and consistency might differ slightly.
Enjoy your homemade Che Mít! This creamy jackfruit dessert is a perfect blend of sweetness and satisfying textures, guaranteed to impress your family and friends. From its simple preparation to its delightful taste, this recipe is a must-try for anyone looking for a delicious and refreshing treat.