How to make a Vietnamese Che Thai Dessert recipe – Asian Fruit Cocktail

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Hey ya’ll ! Good news ! I now have my very own website ! Please go there to print this recipe and while you’re there please check out all of my other recipes as well ! Some of the ingredients for this dessert can be purchased on my website. Just click on this link http://www.eatwithemily.com/recipe/asian-fruit-cocktail-che-thai/

This is a Vietnamese but Thai inspired dessert.

You can keep it in the fridge for 2 days.

To make the Faux Pomegranites :

Cut the water chestnuts into smaller pieces.
Add a few drops of food coloring and mix.
Add tapioca starch enough to completely cover the water chestnuts.
Place the water chestnuts in a colander to shake off any excess flour.
Add water to a pot and turn the heat to high.
Bring the water to a boil then add the water chestnuts.
Once the water chestnuts have been added let the water come back to a boil once again.
Then lower the heat slightly and cook the water chestnuts for about 3 minutes.
Remove from the pot and strain.
Set it aside to cool.

Comments

Anne Corey says:

Very good food it awesome love them all thank you for sharing.

Official Jeanne says:

thank you for this video!! it was so useful 🙂

Hoa Dang says:

Good job! For the people complaining. To each their own.

kittie479 says:

pandan = pun-done
longan = long-un
lychee = lie-chee

R H says:

What is the little green bottle? How come it is there but you do not use it? Also I was wondering if this can be colored pink? I think I had this before but it was pink but am wondering if that is something else?

emily p says:

Hey ya'll ! Good news ! I now have my very own website ! Please go there to print this recipe and while you're there please check out all of my other recipes as well ! Some of the ingredients for this dessert can be purchased on my website. Just click on this link http://www.eatwithemily.com/recipe/asian-fruit-cocktail-che-thai/

emily p says:

I like it better with Half & Half rather than coconut milk. Besides it will keep longer in the fridge with Half & Half . The desert will still taste good the following day unlike if you were to use coconut milk. Don't knock it til' you've tried it…..lol. 🙂

emily p says:

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Tika Arwi says:

this desert very nice taste,,,im like it,,,,im trying already

belle meme says:

excuse me what is the half and half tast like?? we dont have it in middle East 😭

SW MUKBANG says:

omg it looks so good!

vinnie phuong says:

This is not how you make che Thai!! Vietnamese use coconut milk NOT half and half!!! And I wouldn't not use that can water either. Inaccurate and terrible video.

kaichoummanivong says:

Most people use coconut milk for that dessert.

Lin Tia Tran says:

Can I use coconut milk if I don't have half and half?

Imo Mun says:

Chestnuts were a waste of time. .

Kim tran says:

To be honest I just put in any fruits I love,pour some milk and boiled/melt sugar and I'm done

Ro Nankati says:

I'm confused. I see you pour the longans in from the can then right after that I see you cutting the longans then putting it in. Did you add more longons?

Panda says:

You didn't cook them!! In Vietnam, they must to cook.

thary sieli says:

How many cups of half and half do you put in?

Apsara Kitchen says:

Can I use almond milk instead?

nivek0991 says:

hi there, is there anyway to prevent the tapioca water chest nut from going hard after i put it in the fridge the next day?

onlytoloveyou1 says:

i want a vietnamese butt ahh….ill take two

crystal torres says:

Thank you for this great video! Can't wait to try it!!

Beauty Sunshine says:

That looks yummy:)

emily p says:

To make the Faux Pomegranites :

Cut the water chestnuts into smaller pieces.
Add a few  drops of food coloring and mix.
Add tapioca starch enough to completely cover the water chestnuts.
Place the water chestnuts in a colander to shake off any excess flour.
Add water to a pot and turn the heat to high.
Bring the water to a boil then add the water chestnuts.
Once the water chestnuts have been added let the water come back to a boil once again.
Then lower the heat slightly and cook the water chestnuts for about 3 minutes.
Remove from the pot and strain. 
Set it aside to cool.

emily p says:

Kristine Maurer: Oopsie ! I guess I forgot to record that part where I added the lychees. Thanks for pointing to that out! 🙂

Kristine Maurer says:

What happened to the lychee? You showed us you pouring the longan in there then you showed us you cutting them then poured more longan in there? You never showed is the lychee

langong99 says:

thanks Emily for how to make "Ho^.t Lu.u Do?" 🙂

Margie Me says:

Thank you so much for this recipe. I always wondered how the water chestnuts were made.  

Martin Meow says:

it looks like it would be to sweet for me….
but but
summer is coming…..

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