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How to make a Vietnamese Che Thai Dessert recipe – Asian Fruit Cocktail

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By Paul
· Updated recently · — min read · Leave a comment

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How to make a Vietnamese Che Thai Dessert recipe – Asian Fruit Cocktail

This is a Vietnamese but Thai inspired dessert.

You can keep it in the fridge for 2 days.

To make the Faux Pomegranites :

Cut the water chestnuts into smaller pieces.
Add a few drops of food coloring and mix.
Add tapioca starch enough to completely cover the water chestnuts.
Place the water chestnuts in a colander to shake off any excess flour.
Add water to a pot and turn the heat to high.
Bring the water to a boil then add the water chestnuts.
Once the water chestnuts have been added let the water come back to a boil once again.
Then lower the heat slightly and cook the water chestnuts for about 3 minutes.
Remove from the pot and strain.
Set it aside to cool.

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15 responses to “How to make a Vietnamese Che Thai Dessert recipe – Asian Fruit Cocktail”

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  1. Margie Me

    Thank you so much for this recipe. I always wondered how the water chestnuts were made.  

    Reply
  2. langong99

    thanks Emily for how to make "Ho^.t Lu.u Do?" :)

    Reply
  3. Kristine Maurer

    What happened to the lychee? You showed us you pouring the longan in there then you showed us you cutting them then poured more longan in there? You never showed is the lychee
    

    Reply
  4. emily p

    Kristine Maurer: Oopsie ! I guess I forgot to record that part where I added the lychees. Thanks for pointing to that out! :)

    Reply
  5. emily p

    To make the Faux Pomegranites :

    Cut the water chestnuts into smaller pieces.
    Add a few  drops of food coloring and mix.
    Add tapioca starch enough to completely cover the water chestnuts.
    Place the water chestnuts in a colander to shake off any excess flour.
    Add water to a pot and turn the heat to high.
    Bring the water to a boil then add the water chestnuts.
    Once the water chestnuts have been added let the water come back to a boil once again.
    Then lower the heat slightly and cook the water chestnuts for about 3 minutes.
    Remove from the pot and strain. 
    Set it aside to cool.

    Reply
  6. beauty “beautysunshine201” sunshine

    That looks yummy:)

    Reply
  7. crystal torres

    Thank you for this great video! Can't wait to try it!!

    Reply
  8. onlytoloveyou1

    i want a vietnamese butt ahh….ill take two

    Reply
  9. emily p

    Be sure to check out my new Facebook page ! Just click here https://www.facebook.com/pages/Emily-P-Youtube-Channel/360503717438024?ref=hl

    Reply
  10. nivek0991

    hi there, is there anyway to prevent the tapioca water chest nut from going hard after i put it in the fridge the next day?

    Reply
  11. Sadie Ros

    Can I use almond milk instead? 

    Reply
  12. thary sieli

    How many cups of half and half do you put in?

    Reply
  13. Panda

    You didn't cook them!! In Vietnam, they must to cook.

    Reply
  14. Ro Nankati

    I'm confused. I see you pour the longans in from the can then right after that I see you cutting the longans then putting it in. Did you add more longons?

    Reply
  15. lien tran

    To be honest I just put in any fruits I love,pour some milk and boiled/melt sugar and I'm done

    Reply