Colourful jelly cubes, fresh fruit and coconut milk are gathered with ice in a bowl to make che thai, Vietnam's Thai-inspired cold dessert. Setting the jelly in the freezer is the longest wait in this recipe.
Dissolve the jelly powder in hot water according to the package instructions and pour into a flat container.
Chill the jelly in the freezer for 95 minutes until set, then cut into cubes.
Mix the coconut milk with the sugar and warm gently.
Divide the jelly cubes, sliced banana and ice among glasses, then drizzle with the coconut milk before serving.
Make sure the jelly has fully set before cubing it, or the pieces will lose their shape.
Mango or jackfruit can be added instead of banana, staying true to the varied Vietnamese-style mix.
Admin DadaGastro · verified in test kitchenMuz yerine elimde olan mango kullandım ama jöleyle dokusu pek uyuşmadı bence, biraz karışık bir tabak oldu. Hindistan cevizi sütünün tatlılığı yine de dengeliydi, buzun serinliği hoştu.
Mango da güzel bir seçenek ama jölenin kıvamıyla biraz farklı dokular oluşturuyor, muzla denemeniz daha bütünlüklü olabilir.
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