Detailed guide on how to make delicious and easy Khuc Bach dessert

How to Make Chè Khúc Bạch

• 1

  Make Khúc Bạch Jelly

  First, dissolve 10g of gelatin in 20ml of water. Place the bowl of gelatin in the microwave and heat on medium power for 30 seconds.

  Next, turn on the induction stove, select the Stew/Steam mode, set the power to 1800W, and place a pot on the stove. Pour 220ml of unsweetened fresh milk, 220ml of whipping cream, and 3 tablespoons of sugar into the pot and stir well. Take the gelatin out of the microwave, add it to the pot of milk, and cook until the milk boils, then turn off the heat.

  After that, pour the milk mixture into a mold, pop any bubbles to ensure a smooth surface for the chè khúc bạch. Place the mold in the fridge for 2 – 3 hours to set. If you want to make green tea or chocolate khúc bạch, add 5g of finely sifted green tea powder or cocoa into the pot of milk before pouring it into the mold.

  
• 2

  Toast Sliced Almonds

  Turn on the electric stove, select the Fry mode at 1000W, place a pan on the stove and add the sliced almonds to toast. Toast until the almonds are golden, then turn off the heat.

  
• 3

  Cook Sugar Syrup

  Turn on the electric stove, select the Stew/Steam mode, set the power to 1800W, and cook sugar syrup with 200ml of water and 200g of sugar, stirring until dissolved. When the syrup boils, turn off the heat and remove the pot to cool.

  
• 4

  Completion

  You combine the ingredients together to have a perfect bowl of dessert. When the almond jelly is set, take it out and cut it into squares; using a serrated knife will make it look more appealing.

  Arrange the almond jelly in a bowl, add ice cubes, cooled syrup (or canned fruit juice), and canned peaches or longans into the dessert bowl. Finally, sprinkle sliced almonds on top and add almond essence if available, and your delicious and refreshing almond jelly dessert is ready to serve.

  
• 5

  Final Product

  The almond jelly has a rich, soft texture from the jelly cubes combined with the sweetness of the longan syrup. Enjoy the dessert even more when eaten cold!