Authentic Vietnamese Chè Thốt Nốt Recipe

Ingredients

  • 1 cup of Thốt Nốt (Asian palmyra palm fruit)
  • 4 cups of water
  • 1 cup of white sugar
  • 1/2 cup of tapioca pearls
  • 1 can of coconut milk
  • 1 tablespoon of cornstarch (optional)
  • Ice cubes (optional)

Steps and instructions

  1. Start by soaking the tapioca pearls in a bowl of cold water for about 30 minutes until they turn soft. Drain and set aside.
  2. Meanwhile, peel the Thốt Nốt fruit and cut it into small, bite-sized pieces.
  3. Next, in a large pot, bring the 4 cups of water to a boil.
  4. Add the sugar to the boiling water and stir until it is completely dissolved.
  5. Add the Thốt Nốt fruit pieces into the pot and let them cook in the boiling water for about 15-20 minutes, or until they become soft.
  6. Add the drained tapioca pearls into the pot and let them cook for another 10-15 minutes, or until they turn transparent.
  7. In a separate bowl, mix the can of coconut milk with cornstarch to thicken it (optional). Then, pour the coconut milk into the pot and stir well.
  8. Turn off the heat and let your Chè Thốt Nốt cool down. You can serve it either warm or cold. If you prefer it cold, add some ice cubes before serving.

Tools for making

  • Large pot - To boil the Thốt Nốt fruit and tapioca pearls.
  • Bowl - To soak the tapioca pearls before cooking.
  • Knife - To peel and cut the Thốt Nốt fruit into pieces.
  • Spoon - To stir the ingredients in the pot.
  • Separate bowl - To mix the coconut milk with cornstarch (if using).

Recipe variations

  • Instead of Thốt Nốt, you can use other tropical fruits such as jackfruit, lychee, or mango.
  • Add a hint of pandan flavor by infusing pandan leaves into the boiling water.
  • For a creamier texture, substitute half of the water with coconut water.
  • Instead of tapioca pearls, you can use sago pearls or chia seeds for a different texture.
  • For a vegan option, replace the white sugar with your preferred vegan sweetener such as agave nectar or maple syrup.
  • Add a pinch of salt to enhance the flavors.
  • Garnish with crushed peanuts or toasted sesame seeds for added crunch.
  • For a more indulgent version, top with a scoop of coconut or vanilla ice cream.
  • Experiment with different toppings like diced jelly, fresh fruits, or sweet beans.

Recipe overview

Chè Thốt Nốt is a traditional Vietnamese dessert that's both delicious and easy to make. This recipe transforms the distinctive taste of Thốt Nốt, or Asian palmyra palm fruit, into a sweet and refreshing dessert soup. The combination of the unique texture of Thốt Nốt and the chewiness of the tapioca pearls creates a delightful contrast in every bite. This dessert can be consumed either hot or cold, making it perfect for any time of the year. The preparation process is straightforward and involves cooking the fruit and tapioca pearls in a sweet syrup before adding a splash of coconut milk for creaminess. Whether you're a seasoned cook or a beginner in the kitchen, this recipe promises a fun cooking experience and an even more enjoyable tasting adventure. Enjoy the taste of Vietnam right in your home with this Chè Thốt Nốt recipe.

Common questions

  1. Can I use canned Thốt Nốt instead of fresh? Yes, you can use canned Thốt Nốt as a substitute for fresh fruit. Make sure to drain the syrup from the canned fruit before using it in the recipe.
  2. Can I use other types of palm fruits? While the traditional Chè Thốt Nốt recipe uses Thốt Nốt (Asian palmyra palm fruit), you can experiment with other palm fruits like coconut meat or jackfruit if you prefer.
  3. Can I substitute tapioca pearls with other ingredients? If you don't have tapioca pearls, you can use other types of sweet beans or jelly as a substitute. However, keep in mind that it will alter the texture and taste of the dessert.
  4. Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar according to your preference. Start with less sugar and add more if needed, tasting as you go.
  5. Is cornstarch necessary? No, cornstarch is optional. It helps in thickening the coconut milk, but if you prefer a lighter consistency, you can skip it.

Serving dishes and utensils

  • Serving bowls - Use bowls to serve the Chè Thốt Nốt.
  • Spoons - Provide spoons for scooping and enjoying the dessert.
  • Ice cubes tray - If serving the Chè Thốt Nốt cold, use an ice cube tray to freeze the ice cubes.
  • Large pot - Cook the Thốt Nốt fruit and tapioca pearls in a large pot.
  • Bowl - Soak the tapioca pearls in a bowl before cooking.
  • Knife - Use a knife to peel and cut the Thốt Nốt fruit.

Origin stories

Chè Thốt Nốt is a beloved dessert hailing from the vibrant, bustling streets of southern Vietnam, where the Thốt Nốt palm tree is abundant. Its name, in fact, pays homage to this towering tree, its fruit acting as the star ingredient in this sweet concoction. Along the Mekong Delta, vendors selling Chè Thốt Nốt are a common sight, their stands a beacon for locals seeking a refreshing, sweet reprieve from the tropical heat. The humble dessert has made its mark in the culinary landscape of Vietnam, a testament to the ingenious utilization of local ingredients, and is relished not merely for its taste, but for the sense of comfort and nostalgia it invokes in every spoonful.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.