Prepare the coconut milk base: In a saucepan, combine coconut milk, granulated sugar, salt, and pandan leaves. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Do not boil. Remove from heat and let it cool completely. Discard pandan leaves.
Make the agar jellies: In a separate saucepan, combine agar-agar powder and water. Bring to a boil, stirring constantly until the powder is fully dissolved, about 2-3 minutes. Divide the mixture into two bowls. Add a few drops of green food coloring to one bowl and red food coloring to the other. Pour each colored mixture into separate shallow dishes and let them set at room temperature, then chill in the refrigerator until firm. Once firm, cut the jellies into small cubes or thin strips.
Cook the tapioca pearls: Bring a pot of water to a rolling boil. Add tapioca pearls and cook according to package instructions until translucent and soft, usually 10-15 minutes. Stir occasionally to prevent sticking. Once cooked, drain thoroughly and rinse with cold water to remove excess starch. Set aside.
Assemble Chè Thái: In individual serving glasses or a large bowl, layer the prepared ingredients. Start with the green and red agar jellies, then add tapioca pearls, canned jackfruit, canned longan, canned lychee, nata de coco, and palm seeds.
Pour the cooled coconut milk base over the mixed fruits and jellies. Add a generous amount of ice cubes before serving. Stir gently to combine all ingredients.
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