If you are craving for something sweet and refreshing, you have come to the right place! Che Khuc Bach is one of the most popular dessert dishes in Vietnam, usually known for its refreshing taste and satisfying textures. Even though Che Khuc Bach is often eaten during the summer times when the weather turns hot and humid, I personally enjoy Che Khuc Bach all year round because of how simple it is to make. Especially after a heavy and greasy meal, nothing tastes better than a fresh bowl of Che Khuc Bach served with some ice.
Che Khuc Bach is a great combination between different types of panna cotta, fresh lychee or longan and almond slices. The bouncy textures from the panna cotta, the freshness from lychee and/or longan, the amazing aroma from the toasted almond slices, combined with a sweet syrup makes Che Khuc Bach very addicting. If you want to know why many Vietnamese people fall in love with this dessert, let's follow along and make it with me!
Panna cotta is an Italian dessert that is very easy to make and can be prepare in advance. Oftentimes, panna cotta desserts are served in cups paired with ripe red fruits like rasberries, strawberries, pomegranates, or sweet cherries. In this recipe, we recreated something that is very similar to the Italian panna cotta, with its signature silky smooth texture. However, the Vietnamese panna cotta differs in the way that they are a little jelly-er than the Italians panna cotta. Even though the panna cotta making techniques are pretty much the same, we put a little more gelatin to make it firmer and chewier.
Before we get started, let's take some mental notes! Just kidding, you don't need to take any mental notes for this recipe ^^ Trust me, it is just toooo easy!
Enough talking, let’s get to cooking, shall we? We shall!
Serving: 5 people
Prep time: 30 min
Cook time: 3-4 hours (waiting time for our panna cotta to set in the fridge)
Ingredients:
For the panna cotta
150ml heavy whipping cream
150ml whole milk
2 tbsp sugar
10 grams gelatin
For the matcha panna cotta
150ml heavy whipping cream
150ml whole milk
2 tbsp sugar
10 grams gelatin
2 grams matcha power + 1 tbs hot water
For the syrup
1 liters of water
80-90 grams rock sugar (duong phen)
Pandan leaves (optional)
For the garnishes
Lychee (fresh or canned)
Toasted almond slices
Let’s get started!
1. Preparing the panna cotta
In a small mixing bowl, add 75ml milk and sprinkle 10gr gelatin. Let the mixture sit until the gelatin blooms evenly.
Melt our mixture in a double boiler. Fill our double boiler with water and lower the heat once it’s boiled. Place our gelatin bowl on top of the hot water and allow the gelatin mixture to melt. Whisk well until the gelatin is completely dissolved.
Add the remaining milk and heavy whipping cream in the bowl. Add our measured condense milk and whisk until combined.
Stain the mixture through a sieve to remove any undesired lumps into a container. After the mixture is cooled down to room temperature, place our panna cotta in the fridge and let it set for 3-4 hours.
2. Preparing the matcha panna cotta
Repeat the all the steps from above.
In a separate bowl, add matcha powder to 15ml of hot water and stir until completely dissolved. Then add it to our panna cotta mixture and mix until combined.
Stain the mixture through a sieve to remove any undesired lumps into a container. After the mixture is cooled down to room temperature, place our matcha panna cotta in the fridge and let it set for 3-4 hours.
3. Cooking the syrup
Add 1 liter of water into a pot and bring it to a boil. Add the measured rock sugar and stir until the sugar is dissolved. Remove the pot from the heat and add pandan leaves (optional). Let it cool down then remove the pandan and place the syrup in the fridge. Don’t boil the pandan leaves in the syrup, otherwise, the syrup will turn green.
4. Serving Che Khuc Bach
After 3-4 hours, remove our panna cotta from the container my running a paring knife along the edges. It should come off very easily. Cut the panna cotta into bite size pieces and set aside.
To assemble, add cubes of panna cotta and lychee into the serving bowl, and then pour the sugar syrup on top. Top everything off with some toasted almond slices and a few ice cubes and our Che Khuc Bach is ready to be enjoyed!
Bon Appetit, everyone!
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