Learn how to make iconic Southern Vietnamese Che Suong Sa Hat Luu featuring crunchy ruby-red water chestnut jewels, pandan agar jelly, silky mung bean paste, and rich coconut milk.
Soak diced water chestnuts in strawberry syrup or beetroot juice for 15 minutes until stained deep red. Drain slightly, then toss thoroughly in a bowl with tapioca starch until every cube is thickly coated.
Bring a large pot of water to a rolling boil. Drop in coated water chestnuts. Once they float to the surface and starch turns translucent, immediately plunge them into an ice water bath for 10 minutes to retain maximum crunchiness.
Whisk 10g agar powder into 800ml water and 60g sugar. Simmer for 5 minutes, stir in fresh pandan extract, and pour into a shallow dish to set. Once firm, cut into thin translucent green noodles.
Steam soaked mung beans until soft, mash smoothly with a hint of sugar. In a saucepan, warm 300ml coconut milk with a pinch of salt and a tapioca slurry until thick and velvety.
Layer sweet mung bean paste at the bottom of tall glass cups. Add crunchy red water chestnut rubies and green pandan jelly strands. Top with crushed ice, light rock sugar syrup, and a generous pour of creamy coconut milk.
Q: Why did the tapioca coating peel off during boiling?
A: Make sure water chestnuts are slightly moist before coating in starch and only drop them into rapidly boiling water.
Q: Can I prepare components ahead of time?
A: Yes, pandan agar jelly and water chestnut rubies can be kept chilled separately in the refrigerator for up to 3 days.
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