Chè Sầu Riêng (Durian Dessert)

A sweet soup where creamy durian blends with smooth coconut milk. Melting taro cubes and jelly ribbons add texture to every spoonful.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 641
• Protein: 8 g
• Carbs: 95 g
• Fat: 27 g

Ingredients

• 5 g Agar-agar ( powdered )
• 500 ml Mineral water ( for the jelly )
• 100 g White sugar ( for the jelly )
• 200 g Taro tuber ( peeled and cut into 1cm cubes )
• 50 g Tapioca or Japanese pearls ( medium pearls )
• 400 ml Coconut milk ( well shaken )
• 100 g Whole sweetened condensed milk ( for the cream )
• 200 ml Whole milk ( fresh )
• 250 g Fresh Durian ( flesh removed from the pit )
• 150 g Jackfruit ( thinly sliced )

Instructions

1. Jelly preparation

   In a saucepan, mix agar with water and sugar. Bring to a boil while stirring constantly for 2 minutes. Pour into a flat dish to a 1 cm thickness. Let set in the fridge until firm to the touch, then cut into long thin ribbons.

2. Cooking starches

   Boil taro cubes until tender but not mushy. Meanwhile, cook tapioca pearls in plenty of water until they become completely translucent. Drain and rinse with cold water to stop the cooking process.

3. Making the cream

   Blend the durian pulp with coconut milk, whole milk, and condensed milk. The mixture should be smooth and coat the back of a spoon. If too thick, thin it with a little more milk.

4. Final assembly

   In individual bowls, distribute taro, tapioca, jelly ribbons, and sliced jackfruit. Pour the durian cream over them. Serve very cold, optionally with crushed ice.

Chef's tips

• If the durian aroma is too strong for you, replace part of the pulp with blended avocado.
• The jelly must be completely cold before cutting to get clean, non-sticky ribbons.

Storage

Can be stored for 48 hours in the refrigerator. Mix well before serving as coconut milk tends to set and separate when cold.