How to Cook a Healthy Vietnamese Desert "Chè ỷ"



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Every item here can be found at your local asian market. Pull the supplies tab up for percise measurements and name. =]

Start with a bag of glutinous rice flour- slowly add in 1 1/2 cups of warm water (while Kneading) and 1 Tbsp of olive oil and 3 Tbsp of tapioca starch. Now start kneading that dough throughly!! =p

After kneading - split the dough into 3 seperate containers and add your food colors (my red turned to pink and i just use 5 drops) knead it some more until the flour stop sticking to the bowl

Boil a pot of water and grab a piece of dough and roll it into a ball - drop it carefully into the boiling pot.

once each of the peices starts floating in the boiling water- take it out and put the them into a container of cold water.

my mom and I made balls and cubes. Now its time to drain and wash in cold water again (do this 2 times)

prepare the ginger like sooo =]

boil a pot full of water (4 cups) and add in the 2 cups of sugar (let it boil together for a minute)

now add in the mini rice cakes and all the slices of ginger.

In a small pot, on medium, try to boil this coconut cream and stir in a 1/4 tsp of salt- turn OFF the stove the instant you see it boiling!! (IMPORTANT!)

Now you are done!! =D let it cool down and once you pour it out - put the coconut cream mixture on top and garnish with crushed peanuts. =]

i hope you enjoy this desert=]

you can enjoy it hot/cold and even on the go. its a delicous Vietnamese desert.


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