Khuc Bach Sweet Gruel

Chè Khúc Bạch

Inspired by:
Che Ngon Ha Noi
No 297 To Hieu Street, Cau Giay, Hanoi

Yields 8 Servings

Tofu Pudding

4 c soy milk, unsweetened
2 t sugar, granulated
1 t gelatin
½ t vanilla

Coconut Sauce

1 ¼ c coconut cream
¼ c sweetened condensed coconut milk
¼ t salt
1 20 oz can lychees, peeled, pitted
1 20 oz can longans, peeled, pitted,

To Complete

1 mango cut into strips
½ c almonds, sliced (about 1 ½ ounces),
shaved ice (optional)

For Tofu Pudding

Pour three cups of the soy milk into large bowl. Set aside. In a medium saucepan, before heating, whisk the remaining 1 cup soy milk, gelatin, vanilla, until dissolved. Over medium-low heat, bring the liquid to a gentle boil in saucepan while whisking constantly. Once the liquid comes to a gentle boil, transfer the heated soy milk to the bowl with the 3 cups soy milk in it. Whisk well to remove any lumps. With a spoon, remove any bubbles on the top. Cover with plastic wrap. Refrigerate overnight.

For Coconut Sauce

In small saucepan, whisk together coconut cream, condensed coconut milk, salt.
Bring to a low boil over medium. Remove from heat; let cool completely.

To Complete

Drain, and reserve syrups, of lychees and longans. To each serving bowl evenly
divide lychees, longans. Add 3 tablespoons reserved syrups from canned fruits
over each bowl. Add 1 tablespoon coconut sauce. Cut tofu pudding into 1 inch
squares. Top each bowl with 3 or 4 cubes of tofu pudding, 1 tablespoon toasted
sliced almonds, mango..