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Durian tofu chè closes the collection with cool, creamy textures and unmistakable tropical fragrance. Silken tofu keeps the dessert light, coconut milk gives it body, and durian supplies the bold finish that makes the bowl memorable.
”Steam or warm silken tofu gently for 5–7 minutes until set; cool slightly and cut into bite-size cubes.
Cook tapioca pearls per package (usually 5–10 min) until translucent; drain and rinse under cold water.
Mix coconut milk, whole milk, pinch of salt and optional sugar or condensed milk in a bowl; taste and adjust sweetness.
Assemble: place tofu cubes, durian pulp, pandan cendol, sweet red beans and tapioca pearls in serving bowls.
Pour the milk-coconut mixture over the ingredients, top with crushed ice and a few extra durian pieces.
Stir lightly and serve immediately so cendol and pearls stay chewy.
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