Traditional Vietnamese Chè Sen Mít Recipe: A Delicious Sweet Treat

Ingredients

  • 1 small jackfruit (approximately 2 pounds)
  • 1 cup of lotus seeds
  • 1 cup of sugar
  • 1/2 cup of tapioca pearls
  • 1 can of coconut milk (approximately 13.5 ounces)
  • 4 cups of water
  • A pinch of salt

Steps and instructions

  1. Begin by peeling the jackfruit. Then, remove the seeds and cut the fruit into small pieces.
  2. Soak the lotus seeds in warm water for approximately 2 hours until they become soft.
  3. In a large pot, bring the 4 cups of water to a boil.
  4. Once boiling, add the lotus seeds and simmer for about 30 minutes.
  5. After this, add the sugar and continue to simmer until it is dissolved.
  6. Next, add the jackfruit pieces and continue to simmer for another 15 minutes.
  7. In the meantime, cook the tapioca pearls according to the package instructions, then drain and set aside.
  8. Once the jackfruit is soft, add the cooked tapioca pearls to the pot and stir well.
  9. Finally, add the coconut milk and a pinch of salt, and stir until well mixed. Continue to simmer for an additional 5-10 minutes, then remove from heat.
  10. Allow your Chè Sen Mít to cool before serving, and enjoy!

Tools for making

  • Knife - For peeling and cutting the jackfruit.
  • Large pot - To cook the lotus seeds and simmer the Chè Sen Mít.
  • Measuring cup - To accurately measure the ingredients.
  • Strainer - To drain the cooked tapioca pearls.
  • Stirring spoon - For stirring and mixing the ingredients in the pot.

Recipe variations

  • Instead of jackfruit, you can substitute with ripe mango or durian for a different fruity flavor.
  • If you prefer a richer taste, you can use condensed milk in place of coconut milk.
  • Add a handful of cooked mung beans for added texture and protein.
  • For a vegan or dairy-free option, use a plant-based milk alternative such as almond milk or soy milk instead of coconut milk.
  • For a healthier twist, replace the sugar with a natural sweetener like honey or maple syrup.
  • Add a few drops of pandan extract or screwpine essence to enhance the aroma and flavor of the dessert.
  • Garnish with crushed peanuts or toasted sesame seeds for an extra crunch.

Recipe overview

Chè Sen Mít is a deliciously sweet and tropical dessert originating from Vietnam. It combines the unique flavors of jackfruit and lotus seeds with creamy coconut milk and chewy tapioca pearls. This dessert is not only a treat for your taste buds, but it's also quite simple to prepare, requiring just a few ingredients and steps. You begin by boiling the lotus seeds and jackfruit, then adding in the rest of the ingredients for a simmering finish. This results in a sweet, creamy, and slightly fruity dessert that's perfect for any occasion. Whether you're familiar with Vietnamese cuisine or exploring it for the first time, this Chè Sen Mít recipe is sure to be a delightful experience.

Common questions

  1. Can I use canned jackfruit instead of fresh jackfruit? Yes, you can use canned jackfruit as a substitute for fresh jackfruit in this recipe. Make sure to drain the canned jackfruit before using it.
  2. Can I use other types of fruit? While the traditional recipe calls for jackfruit, you can experiment with other fruits such as durian or lychee. Just make sure to adjust the cooking time accordingly.
  3. Can I use other types of milk instead of coconut milk? Yes, you can use other types of milk like almond milk or soy milk if you prefer. However, the taste and texture of the dessert may vary.
  4. Can I add toppings to my Chè Sen Mít? Absolutely! Popular toppings for Chè Sen Mít include crushed ice, coconut flakes, roasted peanuts, or sesame seeds. Feel free to add your favorite toppings to enhance the flavor and presentation.
  5. How should I store the leftovers? If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Serving dishes and utensils

  • Large pot - for boiling the lotus seeds and simmering the Chè Sen Mít
  • Knife - for peeling the jackfruit and cutting it into small pieces
  • Strainer - for draining the cooked tapioca pearls
  • Serving bowls - for serving the Chè Sen Mít
  • Spoons - for eating the Chè Sen Mít

Origin stories

Chè Sen Mít, a delightful and refreshing dessert, hails from the vibrant culinary landscape of Vietnam. Often enjoyed during the warm summer months, this dessert is a testament to Vietnam's agricultural abundance, especially its jackfruit, known locally as "Mít". Jackfruit trees are common across Vietnam's rural landscapes, and their fruit is not only massive in size, but also in flavor. One might often encounter local vendors selling ripe jackfruits in busy markets, their sweet and distinct aroma filling the air. The incorporation of jackfruit in Chè Sen Mít is a celebration of this local produce, blending it with lotus seeds, coconut milk, and tapioca pearls to create a dessert that's both exotic and comforting. Interestingly, despite its sweetness, Chè Sen Mít is not traditionally served as an after-meal dessert but rather as a standalone dish, often in the afternoon, offering a sweet and refreshing respite from the day's heat.

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.