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Chè khúc bạch, milk jelly in syrup with longans

Desserts

The Vietnamese summer dessert: cubes of milk jelly and cream, both plain and green tea flavored, served in a pandan-flavored sugar syrup with longans or l…

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Recipe from Đức Anh, NewUniverse, adapted by Recette de cuisine · · updated on

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Che khúc bạch is a popular dessert in Vietnam, enjoyed by people in all three regions of the country. Its chunked appearance and creamy, white color, made with fresh milk, give it its name. This dessert is typically served with longan or grape seeds, crunchy almonds, and a soft, fresh jelly. The flavor is refreshing and subtly sweet. To make a good che khúc bạch at home, follow this recipe carefully.

Ingredients and directions

  • Prep time30 min
  • Cook time4 hr 40 min
  • Resting4 hr
  • Total9 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodwater bath, refrigeration
  • Estimated cost$1.75 $0.35 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

5 people
  • $0.25
  • $1.21
  • $0.11
  • $0.18

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. (At least 4 hours before): Dissolve the gelatin in 150 ml of milk and let it stand for 15 minutes.
  2. Mix the remaining milk, cream, and 50-60g of sugar until the sugar is completely dissolved, then divide into two bowls. ≈ 4 min
  3. White jelly: warm the first bowl over a double boiler on low heat, stirring constantly. Then, add half of the gelatin and stir until it dissolves.
  4. Place the mixture in a greased and cling film-lined mold, and let it chill in the refrigerator for 4 hours.
  5. Green jelly: heat the second bowl in the same way with the remaining gelatin; dissolve the matcha in the water with a little warm milk, then pour it into the sieve and add it to the mixture.
  6. Strain through a sieve and let it set in the refrigerator for 4 hours.
  7. Syrup (at least 3 hours before): Boil 1 liter of water with 80-90g of candy sugar, stirring constantly.
  8. Lay out the washed pandan leaves, then immerse them in the boiling syrup and remove from the heat.
  9. 30 minutes before: toast the almonds in a low oven until they are golden brown.
  10. Longan preparation: Remove the seeds and scoop out the flesh into the syrup to blanch and flavour the syrup; canned longans: add their juice to the syrup.
  11. Remove the jelly from its mold and cut it into small cubes. ≈ 8 min
  12. In bowls, combine the yogurt and longans, pour over with syrup, and sprinkle with almonds. If desired, add basil seeds or fruits (strawberries, watermelon, etc.). ≈ 2 min

The bill

Chè khúc bạch, milk jelly in syrup with longans

  • 250 ml of milk (sweetened or unsweetened)$0.25
  • 250 ml of full-fat milk$1.21
  • 150 g of crystallized sugar or granulated sugar$0.11
  • 20 grams of almonds$0.18

Total$1.75

that's $0.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 ml of milk (sweetened or unsweetened)
  • 250 ml of full-fat milk
  • 15 grams of powdered gelatin
  • 150 g of crystallized sugar or granulated sugar
  • 2 grams of green matcha tea + 250 ml of water
  • 20 grams of almonds
  • Longans or lychees, depending on your preference
  • 6 pandan leaves

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