Chè Thái

Ingredients

• 1200g fresh jackfruit, sliced
• 2200g canned longan, drained
• 3200g canned lychee, drained (reserve 100ml syrup)
• 4150g grass jelly, cut into small cubes
• 5100g pandan jelly (or green agar-agar jelly), cut into cubes
• 6200ml coconut milk
• 7100ml reserved lychee syrup
• 880g sugar (adjust to taste)
• 91 tsp vanilla extract
• 10A pinch of salt
• 11Crushed ice to serve
• 12Toasted crushed peanuts for garnish

Instructions

1. 1Prepare the jellies: cut grass jelly and pandan jelly into small cubes about 1cm across and set aside.
2. 2Slice the fresh jackfruit into thin strips and drain the canned longan and lychee, reserving 100ml of the lychee syrup.
3. 3In a small pan, warm the coconut milk with the reserved lychee syrup, sugar, vanilla and a pinch of salt, stirring until the sugar dissolves. Remove from heat and let cool completely.
4. 4Combine the jackfruit, longan, lychee, grass jelly and pandan jelly cubes in a large mixing bowl.
5. 5Pour the cooled sweet coconut syrup over the fruit and jelly mixture and toss gently to combine.
6. 6Chill the mixture in the refrigerator for at least 30 minutes so the flavours meld.
7. 7To serve, spoon the fruit and jelly mixture into tall glasses, pour over the sweet coconut milk, and top generously with crushed ice.
8. 8Sprinkle with toasted crushed peanuts and serve immediately with long spoons.