Vietnamese Rainbow Che
Vietnamese rainbow che is a refreshing vegan-friendly recipe that is very popular in Vietnam. The ingredients that make up this beautiful dessert are mung bean paste, faux pomegranate seeds, jelly, canned Asian fruits and coconut milk.
- Prep time
- 45 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup dried split mung beans, ((the ones with the husk removed and are yellow))
- 1/2 tsp caster sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp reserved coconut sauce (see below)
- 1 cup aloe vera juice ((Note 1))
- 1/2 tsp agar agar
- 400 ml coconut milk
- 1/2 cup water
- 2 tbsp caster sugar
- 1/4 tsp salt
- 225 gm canned sliced water chestnuts, (cut into small chunks (Note 2))
- 1/2 cup tapioca starch
- 1/2 tsp pandan extract ((or substitute with green food colouring))
- 4 drops red food colouring
- ice cubes (for ice bath)
- 1 can jackfruit in syrup (cut into strips)
- 1 can longans in syrup
- reserved syrup from canned longans
- ice cubes / shaved ice
Instructions
- 1
Rinse the mung beans, then cover with just-boiled water and leave to soak for about 15 minutes. While waiting make the aloe vera jelly.
- 2
Drain and rinse, then boil in a saucepan for 15 minutes. While boiling make the coconut sauce.
- 3
Drain, then add the sugar, salt and vanilla extract. Use a stick blender to process until smooth.
- 4
Stir through a tablespoon of the coconut sauce, then refrigerate.
- 5
Heat the aloe vera juice in a small saucepan until close to boiling point.
- 6
Add the agar agar, and whisk over medium heat for two minutes.
- 7
Pour into a container, leave for ten minutes or so to cool, then cover and refrigerate.
- 8
Once set, cut into thin strips.
- 9
Put all ingredients into a pot, heat over medium-high heat and stir until thickened (about four minutes). Pour into a jug, then refrigerate.
- 10
Chop the water chestnuts into small pieces, about the size of a pomegranate seed. Divide into two bowls.
- 11
Add the red food colouring to one bowl, and the green food colouring to the other bowl. Mix using separate spoons until each seed is completely coloured.
- 12
Add 1/4 cup of tapioca starch into each bowl, and stir until coated. Place the seeds into a sieve so that excess flour can be shaken off, then place seeds into a clean bowl. The one bowl for both colours is fine at this point.
- 13
Bring a medium-sized pot of water to the boil, and prepare an ice bath by placing ice cubes into a bowl and adding cold water.
- 14
Once the water is boiling, use your fingers to drop the pomegranate seeds in a few at a time. Stir to prevent seeds from sticking.
- 15
The seeds will be cooked once they start to float, and the water has returned to the boil - about a minute or so. Once cooked use a slotted spoon to remove and place immediately in the ice bath.
- 16
After five minutes or so in the ice bath, transfer to a clean container and add just enough water to cover, then refrigerate.
- 17
The dessert can be assembled once the jelly has set, and the coconut sauce has chilled. For best results assemble right before serving.
- 18
Layer the ingredients in a drinking glass as follows, starting from the bottom layer: mung bean paste, jackfruit, aloe vera jelly, longans, pomegranate seeds, syrup from the canned longans, ice, then top off with the coconut sauce. Give everything a stir before eating.