MyWoodenRobot’s Weblog

Vietnamese and other Asian desserts differ from American desserts in that there are less baked goodies and more “soupy” type desserts.  In Vietnamese cuisine, che is typically a name to describe any kind of “slurp-able” dessert.  There is usually some kind of coconut milk or plain milk base, and a variety of ingredients such as corn, bananas, white bean, mung bean, etc can be added.  One of my personal favorites is che thai, where many different kinds of ingredients can be added according to taste or whatever is available in the pantry.

The che thai shown above is quite easy to make, but it takes a bit of waiting time.  I would make the agar jello during the day, allow it to set until night time, and assemble everything together in a big pot to be left overnight.  It is best served cold.
I like to add all kinds of “exotic” fruits including jackfruit, rambutan, palm seed, longan, coconut jelly, etc (things that are hard to find fresh in the US).  You can even add water chestnuts, pineapple, etc etc.  Before it goes into the pot be sure to drain and do a quick rinse.  I also like to add banh lot to the che thai also.  My family refers it to green “brains” or “worms”, haha.  This consistency is soft but a bit chewy.  It adds great texture and color to any dessert.  The banh lot comes with two packets of coconut milk and honey which is added to the dessert also.
While the ingredients of che thai are quite flexible, I find that jello made from agar is essential to any che thai that I make.  You can find packets that are either clear or colored in any Asian grocers.  To make the agar, simply add contents of the package to water and boil until dissolved.  I also like to add a bit of sugar to my agar because it is quite bland.  I don’t add too much though because later the jello will absorb some of the flavors.  After the agar mixture has boiled, I pour it out into a baking pan (or frying pan, anything that is not too shallow) to cool in the fridge overnight, or during the day.  After it has set, cut into pieces.  You can be creative and grate it, or you can slice it into any shapes you like, as long as it is bite sized or sightly larger.
To assemble, I usually dump everything into a large bowl or pot (for easy transportation), and I add some milk to the final product, as seen in the last couple pictures.  Refrigerate overnight or the whole day, and enjoy after a handful of hours or so.  It’s great for potlucks or a hot day!