Chè Thái

🧂 Ingredients

• 1/2 can water chestnuts

  20 oz
• 3/4 cup tapioca starch
• 20 drops food coloring

  red
• 1 can toddy palm's seed

  20 oz
• 1 can lychee

  20 oz
• 1 can jackfruit

  20 oz
• 1 can longan

  20 oz
• 1 can young coconut meat

  15 oz
• 1 can ai-yu jelly

  19 oz
• 1 can coconut milk

  14 oz

Instructions

• 1 Cut your water chestnuts in 1/4 inch pieces.
• 2 Add around 20 drops of food coloring, or enough to make them turn bright red.
  Mix well.
• 3 Pour tapioca starch and mix until all pieces are coated. Using a strainer, sift
  the water chestnuts to ensure to get rid of extra tapioca starch.
• 4 Boil around 4 cups of water in a pot. Put in your red rubies and stir to prevent
  sticking.
• 5 Cook for around 60-120 seconds or until the pieces start to float. Drain water
  and immediately transfer the red rubies to a bowl of ice cold water.
• 6 Let sit in cold water for 10 minutes.
• 7 Open all your canned fruits and save the juice from the young coconut meat and
  your preferred canned fruit. We like the lychee juice.
• 8 Slice lychee and jackfruit in thin 1 inch pieces, longan in halves, and toddy
  palm seeds and young coconut meat in larger slices. Cut ai-yu jelly in 1 inch
  cubes.
• 9 In a large bowl, pour coconut milk and the juice from the young coconut meat
  can. Taste the mixture, and add juice from your preferred canned fruit if you
  like a sweeter taste. We personally prefer lychee and add 1/4 cup at a time to
  adjust sweetness.
• 10 Pour in your prepared fruits in your large bowl and mix. Refrigerate for 2
  hours, or add ice before serving.

Nutrition Info