Description
Chè Thập Cẩm is a vibrant Vietnamese dessert featuring layers of grass jelly, coconut jelly, mung bean paste, sago pearls, chia seeds, and coconut milk, all served over crushed ice. It’s a refreshing and colorful dish perfect for hot weather.
Ingredients
- 1 cup grass jelly, cubed
- 1 cup coconut jelly, cubed
- 1 cup agar jelly, cubed
- 1/2 cup sugar palm fruit (or jackfruit/lychee as substitute)
- 1/2 cup sago pearls
- 1 cup mung bean paste
- 1 tablespoon chia seeds
- 1 cup coconut milk (sweetened to taste)
- Crushed ice, for serving
Instructions
- Cook the sago pearls in boiling water until translucent, then rinse under cold water and set aside.
- Prepare mung bean paste by cooking mung beans until soft, then mash or blend with sugar until smooth. Chill before use.
- Slice the grass jelly, coconut jelly, and agar jelly into small cubes.
- In a tall glass or bowl, layer the jellies, mung bean paste, sugar palm fruit, sago pearls, and chia seeds.
- Pour coconut milk over the layered ingredients.
- Top generously with crushed ice and serve immediately.
Notes
- Keep all components chilled and assemble just before serving for best texture.
- You can substitute mung bean paste with taro or red bean paste.
- Pandan syrup or toasted sesame seeds can be added for extra flavor.
- Adjust coconut milk sweetness to your liking using sugar or sweetener.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Assembled (no-bake)
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 glass
- Calories: 280
- Sugar: 18g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
