Chè Sầu Riêng (Durian Dessert)
Ingredients
- 5 gAgar-agar (powdered)
- 500 mlMineral water (for the jelly)
- 100 gWhite sugar (for the jelly)
- 200 gTaro tuber (peeled and cut into 1cm cubes)
- 50 gTapioca or Japanese pearls (medium pearls)
- 400 mlCoconut milk (well shaken)
- 100 gWhole sweetened condensed milk (for the cream)
- 200 mlWhole milk (fresh)
- 250 gFresh Durian (flesh removed from the pit)
- 150 gJackfruit (thinly sliced)
Method
A sweet soup where creamy durian blends with smooth coconut milk. Melting taro cubes and jelly ribbons add texture to every spoonful.
- 1
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
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
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
In individual bowls, distribute taro, tapioca, jelly ribbons, and sliced jackfruit. Pour the durian cream over them. Serve very cold, optionally with crushed ice.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be stored for 48 hours in the refrigerator. Mix well before serving as coconut milk tends to set and separate when cold.
