Indulge in the creamy, dreamy delight of Chè Chuối – Taro Coconut Milk with Jelly, a beloved Vietnamese dessert. This vibrant and refreshing treat boasts a harmonious blend of sweet taro, rich coconut milk, and the delightful pop of chewy tapioca pearls. The subtle sweetness of the taro perfectly complements the creamy coconut, creating a symphony of flavors in your mouth. It's a dessert that's both satisfying and surprisingly easy to make, perfect for a hot summer's day or a special occasion. The contrasting textures of the smooth taro, creamy coconut milk, and bouncy jelly make each spoonful a unique experience.
This irresistible dessert is surprisingly simple to recreate at home. Forget complicated recipes and expensive ingredients; this straightforward guide will walk you through each step, ensuring you achieve perfect results every time. Let’s dive into the step-by-step process of creating this delicious Vietnamese treat!
Tools Needed
- Blender
- Coconut milk bag
- Pot
- Stove
- Measuring cups and spoons
- Bowls
- Bottle
Ingredients
- Grated coconut: 650g (approx. 1.5 coconuts)
- Pandan leaves
- Fresh milk: 220ml
- Water: 2-3L (adjust for desired consistency)
- Mung beans (shelled): 250g (soaked for 2-3 hours)
- Taro powder: 50g
- Sugar: 100g (or rock sugar for a milder taste)
- Salt: a pinch
- Agar-agar powder
- Condensed milk: 50g
Step-by-Step Instructions
Step 1. Prepare the Coconut Milk and Taro Jelly Mixture
- Blend the soaked mung beans with 500ml of warm water until smooth. Squeeze the grated coconut three or four times with warm water (approx. 1L each time) to extract the coconut milk. Combine all the coconut milk extracts.
- Mix sugar, agar-agar powder, and taro powder. Add 900 ml of coconut milk and soak for 1 hour.
Step 2. Cook the Coconut Milk and Taro Jelly
- Combine the coconut milk, pandan leaves, and a pinch of salt in a pot. Stir for 1-2 minutes. Cook over low heat for about 20 minutes, stirring constantly to prevent separation. Add sugar (adjust to taste).
- Cook the taro mixture over medium heat, stirring occasionally. Once boiling, reduce heat to low and simmer for 15 minutes. Add condensed milk and cook for another 5-7 minutes.
Step 3. Assemble the Dessert
- Once cooled, pour the taro jelly into the bottles, tilting the bottle to create a layered look. Then add the coconut milk.
Step 4. Chill and Serve
- Refrigerate for 1-2 hours to allow the jelly to set before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a thinner, less fatty coconut milk, use 3L or more of water. For a richer, fattier coconut milk, use 2L of water.
- Using rock sugar instead of granulated sugar results in a milder, less harsh sweetness.
- Stir the coconut milk frequently during cooking to prevent fat separation.
- Cooking the coconut milk over low heat prevents fat separation.
- Soaking the agar-agar powder before cooking helps prevent water release and improves the jelly's texture.
Nutrition
- N/A
FAQs
1. Can I substitute the tapioca pearls with other types of jelly?
Yes! You can use other jellies like agar-agar, lychee jelly, or even rainbow jelly for a different texture and visual appeal.
2. How can I make the taro sweeter?
If you prefer a sweeter dessert, you can add more sugar to the taro paste while it's cooking. Taste and adjust to your preference.
3. What if my coconut milk separates?
Sometimes coconut milk separates. Give it a good shake before adding it to the dessert. A slight separation is usually not a problem, but if it's excessively separated, you may want to use full-fat coconut milk.
Enjoy your homemade Chè Chuối! This delightful Vietnamese dessert is the perfect way to impress your friends and family with a taste of authentic Southeast Asian cuisine. Now that you’ve mastered this recipe, experiment with different variations and make it your own delicious creation.