Che Khuc Bach Ba Vi (Three Flavor Milk Jelly in Lychee Syrup)
Sweets and drinksSweet SoupsVietnam30 minutes cooking, 2 hours chilling
Che khuc bach in three flavours made with gelatin is far easier than the traditional cooked version. The jelly is soft and cool, the lychee syrup cleanly sweet, with toasted almonds for crunch. Bringing the milk and cream mixture to a boil leaves the jelly grainy.
The lychee syrup also has to be fully cold before it is poured. This version only needs the mixture evenly warm for the gelatin to dissolve, never boiling. The gelatin soaks in the milk for 30 minutes to soften before the cream is mixed in.
This batch weighs about 1.8kg, at roughly 80 calories per 100g.
Method
Soak 21 gram of gelatin in 300ml of unsweetened oat milk for about 30 minutes to soften.
Add 300ml of whipping cream and 54 gram of kOBE Monk Fruit Blend to the milk and gelatin mixture and stir gently until fully dissolved. There is no need to boil it, only to bring it evenly warm.
Divide the mixture into three parts. Into the first, add 10ml of vanilla. For the second, stir 2 gram of dried butterfly pea flowers with warm water and 15ml of blueberry sauce. For the third, dissolve 3 gram of matcha powder in warm water and stir it in.
Pour each mixture into its own container, let them cool, then chill for about 2 hours until fully set.
Bring 800ml of water to the boil, add 45 gram of kOBE Monk Fruit Blend and stir until dissolved. Once the syrup runs clear, add 200ml of lychee syrup, cook another 30 seconds, then take it off the heat and cool.
Cut the jelly into small bite sized blocks, put them in bowls with fruit and toasted sliced almonds, and pour the chilled lychee syrup over the top.
Tips
The milk and cream mixture must never boil, or the jelly turns grainy.
The almonds toast over low heat with steady stirring, and come off the heat the moment they turn golden brown.
Two tastings 5 minutes apart are what land the sweetness right.
Dipping the knife in hot water before each cut gives clean edges that do not stick.
A full 2 hours in the fridge before cutting matters, since an underset block falls apart.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.