Food & Receipts

Steal the Secret to Making “Che Keim”, the Delectable Dessert of the Mekong Delta

Introducing the ultimate guide to making Che Kiesu, the beloved Vietnamese dessert that has captured the hearts of many. With our easy-to-follow recipe, you can now recreate this mouthwatering treat in the comfort of your own home. Impress your family and friends with your culinary skills and transport them to the vibrant lands of Vietnam with every bite. Get ready to indulge in a burst of flavors and immerse yourself in a truly unforgettable culinary experience.

Administrator

26 July, 2024

Preparation
120 minutes Cooking
90 minutes Serves
3 – 4 people

The cuisine of the Mekong Delta is always a top attraction for tourists due to its unique, appealing, and easily approachable nature. Che Kiem is a traditional dish that locals often cook on special occasions or during the full moon. Today, let’s explore the recipe for this delicious specialty, Che Kiem, which you can make at home!

1Ingredients for Che Kiem

Ingredients for Che Kiem

100gr peanuts
100gr mung beans
100gr taro
20gr water lily bulbs
20gr cassava starch
50gr dried wood ear mushrooms
50gr fresh lotus seeds
50gr fresh coconut water
1 liter coconut milk
200ml coconut cream
1 stalk of pandan leaf
100gr sugar
1 teaspoon of salt
50ml diluted cornstarch
1 teaspoon of vanilla extract

Tip:
Water lily bulbs and cassava starch can be easily purchased at bakeries or supermarkets. Choose undamaged peanuts that feel heavy. For taro, select round-shaped ones with many root hairs, and they should feel light with purple veins inside.

2How to Make Che Kiem

Step 1 Prepare the Ingredients

Soak 50gr of peanuts and 50gr of lotus seeds in water overnight. Then, boil the peanuts for about an hour and the lotus seeds for 30 minutes.

Peel and thoroughly wash the pumpkin, sweet potato, and taro after purchasing them. Next, cut them into bite-sized pieces—not too big or too small.

Soak 20gr of water lily bulbs in water for 15 minutes and then blanch them in boiling water.

Soak 50gr of wood ear mushrooms in water for about 10 minutes, then remove and slice them thinly.

Peel and shred the jackfruit.

Preparing the Ingredients

Step 2 Cooking Che Kiem

Cooking Che Kiem

In a pot, combine 1 liter of filtered water, 1 liter of coconut water, and 1 pandan leaf.

Add 100gr of taro, 100gr of sweet potato, and 100gr of pumpkin. Cook over medium heat until the vegetables are soft. Remember to stir gently and frequently to prevent burning.

Once the vegetables are tender, remove the pandan leaf and add the pre-soaked lotus seeds and peanuts.

Then, add the prepared wood ear mushrooms, 20gr of cassava starch, and 20gr of water lily bulbs to the pot.

It’s time to season the dish: add 100gr of sugar and 1 teaspoon of salt and bring the mixture to a boil over medium heat.

Finally, when it boils, pour in 200ml of coconut cream, 20gr of tapioca starch, 50ml of water, and 50gr of jackfruit.

Note:
Remember to stir gently and frequently to avoid burning.

For reference: , Che khoai mi (cassava dessert soup) is a delicious, sweet, and fragrant treat that you can easily make at home.

3Final Product

Che Kiem has a very distinctive and appealing aroma.

Che Kiem emits a unique and enticing aroma when it’s ready. This dessert soup is a harmonious blend of nutty flavors from the various types of tubers, a sweet and creamy taste from the broth, and a hint of saltiness. It’s the perfect treat to satisfy your sweet tooth!

I hope that with this detailed recipe, you can successfully make Che Kiem at home and impress your family and friends!

Frequently asked questions

Che Khế, or Ke fruit dessert, is a traditional delicacy from the Mekong Delta region of Vietnam. It is a sweet and refreshing treat, perfect for the hot and humid climate of the area.

The main ingredient of Che Khế is the Ke fruit, which is native to the Mekong Delta. The fruit is peeled and blended to create a smooth puree, which is then mixed with sugar, coconut milk, and crushed ice. It is often served in a young coconut shell, with a straw made from the coconut leaf.

The key ingredients in Che Khế are Ke fruit, sugar, coconut milk, and crushed ice. The Ke fruit provides a unique, tangy flavor and a beautiful, vibrant color. Sugar is added for sweetness, while coconut milk adds a creamy texture and a subtle, tropical flavor. Crushed ice helps to cool down the dessert and create a refreshing experience.

Yes, while the traditional Che Khế uses Ke fruit as the main ingredient, modern variations may include additional flavors such as mango, durian, or even chocolate. Some versions also add tapioca pearls or jelly for a chewy texture. It is a versatile dessert that can be adapted to suit different tastes and preferences.

No, Che Khế is quite simple to make at home. The most important step is to choose ripe and sweet Ke fruits. Blending the fruit and mixing the ingredients is a straightforward process. However, it is worth noting that preparing the coconut shell and leaf straw requires some skill and practice to perfect.