Chè thạch thập cẩm is a mixed dessert of caramel, jelly and coconut milk. It brings together a coconut syrup, two kinds of jelly and dried longan, and it’s one for hot days. If you love flan cakes and other fruits, you can add them when you eat it. It works well for a party, especially a kid’s birthday. Plan ahead: the dried longan soaks for 2–3 hours. Ingredients For the white jelly 1 teaspoon jelly powder (7 g) 300 ml water 2 tablespoons condensed milk For the strawberry jelly 1 teaspoon jelly powder (7 g) 300 ml water 1 teaspoon strawberry syrup For the coconut syrup 200 ml coconut milk 1 teaspoon corn starch ½ teaspoon salt 1 teaspoon sugar Also 100 g dried longan 5–6 small bowls of caramel Fruits, flan cakes (optional) How to make chè thạch thập cẩm 1. Make the white jelly Pour the jelly powder and the water into a pot and stir well until the powder has all dissolved (15 minutes – 20 minutes). Put the pot on the stove, add the condensed milk and cook over low heat until it boils. Don’t stop stirring while it cooks. Cook until all the jelly powder has dissolved and the mixture boils, then turn off the heat. Scoop the mixture into moulds, wait about 30 minutes, then put them in the fridge. 2. Make the strawberry jelly Make the strawberry jelly with the same process as the white jelly. 3. Prepare the longan and the coconut syrup Soak the dried longan for 2–3 hours. Rinse it in fresh water 2–3 times, then put it in a basket and let it drain dry. Pour the coconut milk into a pot and add the corn starch, sugar and salt. Cook over low heat until it boils and turns thick, then turn off the heat and let it cool down. 4. Assemble the bowls Slice the strawberry and white jelly small. Put a little of each jelly into a bowl, then add dried longan and anything else you want, such as flan cakes or fruits. Pour caramel on top, add the coconut syrup from step 3 and, if you want, some coffee. Mix it all well with crushed ice. Share:
