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Chè with durian, pearls, and jelly is a dessert made with durian custard or durian puree, chewy tapioca pearls, and clear jelly, finished with sweetened coconut milk and sugar, reflecting Southeast Asian dessert technique and bold durian flavor. This version draws on a visit to Tiệm Chè Mây.
”Cook tapioca pearls in boiling water until soft (follow package), drain and rinse; toss with a little palm sugar syrup.
Warm coconut milk with a pinch of salt and condensed milk and vanilla; remove from heat and cool.
Prepare pandan cendol or pandan jelly per package and cut agar jelly into small cubes.
If using canned durian, drain and gently break into bite-sized pieces; if fresh, pick flesh from seed.
Assemble: divide pearls, pandan jelly, agar cubes, longan/lychee and durian among bowls over crushed ice.
Pour chilled coconut-condensed milk mixture over each bowl and drizzle with palm sugar syrup to taste; serve immediately.
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