Top 7 Delicious and Nutritious Che Khuc Bach Recipes to Try at Home.

Ingredients:

• 200g Fresh cream
• 100ml Unsweetened milk
• 6-7 sheets of Gelatin
• 120g Sugar
• 20g Sliced almonds
• Strawberries, Dragonfruit, Jackfruit

Instructions:

• Soak the gelatin in cold water.
• Heat the milk, fresh cream, and 50g of sugar in a pot, making sure not to bring it to a boil. When small bubbles form along the edges, remove from heat and add the softened gelatin. Stir until the gelatin dissolves.
• Pour the mixture into a mold and let it cool before refrigerating for 3-4 hours to set. This will be your khuc bach base.
• Toast the sliced almonds in a pan over medium heat until golden brown.
• Chop the strawberries, dragonfruit, and slice the jackfruit into bite-sized pieces.
• Bring 500ml of water to a boil with the remaining sugar. Once boiling, add the prepared fruit and stir, then turn off the heat.
• Tip: If you prefer a sweeter taste, add more sugar. You can also use rock sugar for a gentler sweetness.
• When ready to serve, scoop the khuc bach into a bowl, add the fruit, sprinkle with toasted almonds, and pour the syrup over the top. Your refreshing fruit Che Khuc Bach is ready to enjoy!
• Fruit Che Khuc Bach is an easy and cooling dessert that you can easily make at home. The creamy, slightly sweet khuc bach paired with fresh, juicy fruit and crunchy almonds will win over anyone who tries it. Good luck making this delightful treat!

Ingredients:

• 200g almonds
• 300ml unsweetened fresh milk
• 200ml whipping cream
• 20g (1.3 tablespoons) gelatin
• 30g (2 tablespoons) butterfly pea flower powder
• 3 pieces of Laughing Cow cheese
• 30g (2 tablespoons) sugar
• 1 can of canned lychees
• 300g fresh lychees
• 200g (13 tablespoons) rock sugar

Instructions:

• Place the gelatin powder in a bowl, then add 2 tablespoons of water and stir well. Let it sit for 10 minutes to bloom. Add the butterfly pea powder to another bowl, then add 2 tablespoons of water and stir until it dissolves.
• Place the Laughing Cow cheese in a bowl and mash it with a spoon until smooth.
• Peel the fresh lychees, carefully remove the pit without damaging the flesh of the fruit.
• Pour 300ml of unsweetened milk and 200ml of whipping cream into a large pitcher. Place a strainer on top, then pour in the butterfly pea mixture, straining through the sieve to collect the pea flower-infused milk. Stir well to combine the milk and pea flower color.
• Transfer the milk mixture to a pot, add 30g (2 tablespoons) of sugar, and the mashed cheese. Stir until smooth.
• Add the bloomed gelatin to the pot and continue stirring. When the milk mixture starts to boil, turn off the heat. Strain the milk mixture again; this is your butterfly pea flower jelly base. Allow it to cool, then cover with plastic wrap and refrigerate for about 8 hours.
• After 8 hours, remove the jelly from the fridge and cut it into bite-sized pieces.
• Place a pot on the stove, pour in the canned lychees and fresh lychees. Add 300ml of boiling water and 200g (13 tablespoons) of rock sugar. Stir gently until the sugar has completely dissolved, then turn off the heat.
• Pour the lychee syrup into a bowl and let it cool.
• Place a pan on the stove, add the almonds, and toast them for about 3-4 minutes over low heat until golden brown. Remove the almonds and set them aside to cool.
• When the ingredients have cooled, assemble the dessert by placing some jelly in a bowl, topping it with lychee syrup and lychees, then sprinkling the toasted almonds on top. The butterfly pea flower jelly is now ready to be enjoyed. It tastes best when served cold.
• The butterfly pea flower jelly not only has a beautiful blue color but also features a soft, delicate jelly soaked in sweet lychee syrup, complemented by the crunchy, fragrant almonds. It's a delightful and refreshing treat.

Ingredients:

• 20ml red dragon fruit juice
• 10g almonds
• 70g whipping cream
• 10g gelatin
• 10g cocoa powder
• 300ml coconut water
• 100ml fresh milk
• 30g sugar
• 20ml canned lychee juice
• 1 sprig of rosemary
• Tools: Pot, bowl, spoon, piglet-shaped mold

Instructions:

• First, soak the 10g of gelatin in water for 5 minutes. Then, place a pot on low heat and add 100ml of fresh milk, 70g of whipping cream, and 30g of sugar. Stir the mixture until it's slightly warm, then add the gelatin that has been soaked. Continue stirring until the gelatin dissolves, then remove from heat.
• Divide the mixture into three portions. Keep one part as it is for the body of the piglet, mix another part with 20g of cocoa powder to make the eyes, and mix the last part with 20ml of dragon fruit juice for the piglet's nose and ears.
• After preparing all the mixtures, quickly work with the mold to prevent the gelatin from setting too soon. Dip a toothpick or small object into the cocoa mixture and use it to form the piglet's eyes in the mold.
  
• Wait for 5 minutes for the gelatin eyes to set, then pour the dragon fruit mixture into the mold for the nose and ears. Wait another 5 minutes for the gelatin to firm up. Finally, pour the remaining mixture into the mold to form the piglet's body.
• After about an hour, once the gelatin has completely set, carefully remove it from the mold and place it in a bowl.
• Pro Tip: If the gelatin starts to harden too quickly during shaping, you can heat the mixture again to re-dissolve it. To speed up the setting process for the eyes, nose, ears, and body, you can place the mold in the fridge to cool and firm up faster.
• For the jelly base, combine 300ml of fresh coconut water and 20ml of canned lychee juice. You may also add some lychees to the mixture. Stir well and pour the jelly liquid into the piglet-shaped gelatin in the bowl.
• Decorate with additional ingredients of your choice.
  
• Finally, add 10g of almonds and a sprig of rosemary for garnish. Feel free to add any other ingredients you like to personalize the dish.
• This piglet-shaped jelly offers a refreshing flavor with a moderate sweetness and a chewy texture. The cute piglet design will surely make everyone smile. It's a perfect dish for hot days, and serving it with some ice will provide an extra refreshing treat.

Ingredients:

• 300ml whipping cream
• 300ml unsweetened fresh milk at room temperature
• 50g sugar
• 3 pieces of laughing cow cheese
• 20g gelatin powder or 7 gelatin sheets
• 1 bowl of red dragon fruit juice
• 1 bowl of pandan leaf extract
• 1 bunch of pandan leaves
• 100ml water
• 100g sugar (add more if you like it sweeter)
• 40g sliced almonds
• 20g chia seeds

Instructions:

• Boil 100g sugar with 100ml water. Then, add coconut extract and pandan leaves to the pot to infuse the mixture with a fragrant aroma. Once the sugar dissolves, turn off the heat and let it cool down.
• Peel the cheese slices and place them in a bowl, then mash them finely. Add 200ml of fresh milk, 200ml of whipping cream, and 50g of sugar to the bowl. Stir well with the cheese. Pour the mixture into a pot and heat it on low. Once the mixture warms up, remove from heat and stir in the 20g of gelatin powder. Stir until dissolved, then pour the mixture into three molds.
• Next, add the red dragon fruit juice to one mold to create the pink layer. Add pandan extract to the second mold for the green layer. The third mold will remain for the white jelly. Stir the contents of each mold, let them cool, and refrigerate for about 3–4 hours. Once set, use a sharp knife to cut the jelly into neat squares.
• To serve, arrange the jelly pieces in a bowl. Pour the pandan syrup over the jelly and sprinkle the toasted almonds and chia seeds for decoration.
• Arrange the jelly in bowls, drizzle with pandan syrup, and garnish with almonds for a delightful treat. These variations of the traditional jelly dessert promise a refreshing twist, but the rich fragrance of the jelly, the sweet syrup, and the crunchy almonds remain unchanged. What are you waiting for? Head to the kitchen and prepare this dish for your family to enjoy!

Ingredients:

• 300ml unsweetened fresh milk
• 300ml whipping cream
• 50 – 70g organic coconut sugar or white sugar
• 21g organic gelatin powder
• 15ml fruit syrup of your choice (strawberry, orange, blueberry…)

Instructions:

• The first step in making jelly is to place the gelatin powder in a bowl. Then, pour in the unsweetened milk to completely cover the gelatin. Let it sit for about 15 minutes until the gelatin blooms.
• Next, combine the remaining fresh milk with the whipping cream, and heat them using a double boiler until the mixture is warm. Stir in the sugar to dissolve.
• Once the gelatin has bloomed, place the bowl over the double boiler until the gelatin fully dissolves into a liquid (be sure to stir continuously to prevent the gelatin from sticking to the bottom). Pour this gelatin mixture into the warm milk and cream, then stir in the fruit syrup of your choice.
• Depending on your preference, you can divide the mixture into several portions and add different syrups to create various flavored jellies. Note: No matter how many flavors you choose, make sure the total amount of syrup does not exceed 15ml to avoid altering the final texture of the jelly.
• Pour the mixture into molds, let it cool, and refrigerate for at least 3–4 hours.
• Once the jelly has set, remove it from the molds and dip the molds quickly in hot water for 5–10 seconds. Be careful not to let the water touch the jelly. Run a knife around the edges of the mold, invert it to release the jelly. Use a serrated knife to cut the jelly into evenly sized pieces for a perfect presentation.
• Place the jelly pieces in bowls, pour the syrup over them, and garnish with fruits and a few slices of almonds. This jelly is best served chilled.

Ingredients:

• 500g fresh cream
• 500ml unsweetened milk
• 20ml almond essence
• 20g green tea powder
• 200g white sugar
• 200g rock sugar
• 50-80g gelatin powder
• 50g almonds
• Approximately 1.5l water
• Longan, lychee

Instructions:

• Dissolve the gelatin powder in about half a liter of water, using warm water to speed up the process.
• Rinse the longan and lychee, peel and remove the seeds. Then, boil about 200g of sugar with 1 liter of water until dissolved, then add the fruits. To keep the fruits crisp, turn off the heat immediately after adding them.
• In a pot, mix the cream, milk, and white sugar, cooking over low heat and stirring continuously.
• Dissolve the green tea powder in a little water, then add the pre-dissolved gelatin mixture to the pot and bring to a boil. Once boiling, add almond essence, then turn off the heat and let it cool. Pour the mixture into a mold and refrigerate until set.
• While waiting for the green tea che to set, toast the almonds over low heat until golden brown.
• Once the che has set, remove it from the mold, cut it into bite-sized pieces, and place them in bowls. Add the longan, lychee, sugar syrup, and toasted almonds. Your green tea che khuc bach is ready to serve.
• Although the process of making green tea che khuc bach is a bit more complicated than the basic version, the result is a visually appealing dish with a delightful flavor thanks to the green tea powder. You can also consider making a cheesy version of this dessert, creating a creamy and delicious alternative.

Ingredients:

• Whipping cream: 200ml
• Fresh milk: 200ml
• Sugar: 150g
• Cream cheese (Laughing Cow cheese): 1-2 pieces depending on preference
• Gelatin: 10g
• Fresh lychee: 20 pieces
• Green tea powder: 5g
• Almond slices: 20g

Method:

• Prepare a large pot, pour 200ml fresh milk and 200ml whipping cream into it. Peel the Laughing Cow cheese, place it in a small bowl and mash it until smooth, then add it to the pot along with 60g of sugar. Stir well.
• Place the pot with the milk, cream, cheese, and sugar mixture on low heat.
• Dissolve the gelatin in about 20ml of water and let it bloom for 5 minutes. Heat the milk mixture on low heat, then add the gelatin mixture and stir well until fully dissolved. Turn off the heat. Note: Do not let the milk mixture boil, as this will make the dessert less delicious.
• Use a rectangular mold to set the dessert. Pour half of the milk mixture into the mold for the plain khuc bach. Dissolve 5g of green tea powder in about 15ml of warm water and add it to the remaining milk mixture to make the green tea-flavored khuc bach. Pour this into the mold as well. By doing this, you can create various khuc bach flavors with different colors to your liking.
• Let the two molds cool completely, then refrigerate for 2-3 hours to let the khuc bach firm up. Toast the almond slices until golden and crispy.
• Prepare the sugar syrup: Boil about 250ml of water with the remaining sugar until the sugar dissolves, thickens, and turns amber in color. Remove the pot from the heat and let the syrup cool.
• Use a small knife to cut the khuc bach into bite-sized pieces. You can use shaping tools to make the khuc bach look more appealing. Add lychees, sugar syrup, and ice, then sprinkle toasted almonds on top to complete the dessert.