Master iconic Che Thai fruit dessert loaded with sweet jackfruit, juicy longans, pandan jelly, rubies, coconut milk, and a dollop of velvety fresh durian cream.
Whisk 5g agar-agar powder with 500ml pandan juice and 50g sugar. Bring to a gentle boil for 3 minutes, pour into a tray to set, and slice into bite-sized cubes.
Simmer 300ml coconut milk, 150ml milk, 100ml condensed milk, and 1/4 tsp salt over low heat until dissolved. Chill completely in the refrigerator.
Purée 200g fresh durian flesh with 50ml coconut milk in a blender until smooth, rich, and velvety.
Layer pandan jelly, jackfruit strips, longans, and tapioca rubies into serving bowls. Pour chilled sweet coconut milk, top with crushed ice, and crown with a generous scoop of durian cream.
Q: Can I use frozen durian for Che Thai?
A: Yes, thaw frozen durian at room temperature before blending; it yields the exact same rich texture and aromatic flavor.
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