Cookingdom Level 52 - Chè Thái (Vietnamese Fruit Cocktail)

Begin your Chè Thái by making the pandan jelly. First, take the scissors to cut open the green packet of pandan jelly powder and pour its contents into a cooking pot. Add a portion of white sugar from the bowl into the same pot. Next, pour water from the jug into the pot. Separately, place fresh pandan leaves into the blender and add some water. Secure the lid and blend until you get a vibrant green pandan extract. Pour this extract through a strainer into a small bowl to remove any solids. Add the strained pandan extract to the pot with the jelly powder mixture. Turn on the portable stove under the pot. Continuously whisk the mixture as it heats up. Once it thickens (a timer will indicate cooking progress), turn off the stove. Carefully pour the hot green liquid into a rectangular tray. Place this tray into the 'COOL' appliance (refrigerator) to chill and set.

While the pandan jelly chills, prepare the other Chè Thái toppings. For the tapioca pearls: add sugar and water to a clean pot on the stove. Turn on the heat and add the black tapioca pearls. Cook until they are translucent and slightly enlarged (a timer indicates cooking). Once done, turn off the heat and use a ladle to transfer the cooked pearls to a separate bowl. For the green jelly shreds: add sugar and water to the pot, turn on the heat, and add the green jelly shreds. Heat briefly (timer indicates warming). Turn off heat and ladle into another bowl. For the yellow syrup: add sugar and water to the pot. Turn on the heat and whisk as the mixture simmers and slightly thickens into a light-yellow syrup (timer indicates cooking). Turn off heat and pour this syrup into a third bowl.

The heart of a good Chè Thái is its rich coconut milk base. In a clean pot on the stove, pour in the canned coconut milk/cream. Add fresh milk from the 'MILK' jug. Open and add the contents of the small green packet (thickener/creamer powder). Finally, pour in the light brown liquid (condensed milk or palm sugar syrup) from its bowl. Turn on the stove. Whisk all the ingredients together continuously as the mixture heats up. Bring it to a gentle boil, allowing it to thicken slightly (a timer will track cooking progress). Once cooked, turn off the stove. Pour the coconut milk base into a suitable container and allow it to cool down completely, preferably chilled, before assembling the dessert.

With all components ready, it's time to assemble your Chè Thái. Retrieve the chilled pandan jelly from the 'COOL' appliance. Transfer the set jelly onto a cutting board and use a knife to cut it into small, bite-sized cubes. Place these green jelly cubes into a large serving bowl. Next, add a layer of the cooked black tapioca pearls. Follow with a portion of the yellow jackfruit pieces and the vibrant red rubies. Add a layer of shredded white young coconut meat. Generously top with shaved ice. Sprinkle a handful of roasted peanuts over the ice. Finally, ladle the chilled, creamy coconut milk base prepared in Step 3 all over the assembled ingredients, ensuring everything is well-coated. Your delicious Chè Thái is ready to be served and enjoyed!