Palm seed and jackfruit chè (chè hạt đác)

Directions

1. Wash the palm seeds several times, blanch them to remove the odor and some of the mucilage, then soak them in cold water for 15 minutes and drain them. ⏱ 15 min
2. Mix the tapioca starch with the coloring, then gradually add water while stirring, until you achieve a dough-like consistency without making it too soft. ≈ 4 min
3. Knead until the dough no longer sticks to your hands (add a little water if it’s dry), then roll it into balls about the size of a fingernail. ≈ 10 min
4. Submerge them in boiling water for about 20 minutes, until they float to the surface. Remove them, drain, and let them sit, covered, for 15 minutes. ⏱ 20 min
5. Place the pearls in ice water for 5 to 10 minutes to make them firm and elastic, then drain them. ⏱ 10 min
6. Mix the black gelatine powder with 1/2 litre of water and let it stand for 10 minutes. ⏱ 10 min
7. Bring to a boil, then simmer for 2-3 minutes, stirring occasionally; pour into a mold and refrigerate until firm before cutting into small cubes. ⏱ 3 min
8. Heat the coconut milk with the salt over medium heat, stirring until it thickens slightly. ⏱ ≈ 10 min
9. In bowls, combine palm seeds, black gelatine, jackfruit, and tapioca pearls. Add ice cubes and top with coconut milk. ≈ 3 min