Che: Part One
2009
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Che - Yahoo Recipe Search
YummlyChe Chuoi With Bananas, Sugar, Salt, Tapioca Balls, Pandan Leaves, Coconut, Roasted Peanuts, Roasted Sesame Seeds, SaltYummlyChe Fico’s Signature Dough With 00 Flour, Instant Yeast, Kosher Salt, Water, Semolina FlourYummlyChe Con Ong - Vietnamese Sweet Ginger Rice With Rice, Brown Sugar, Water, Fresh Ginger, Desiccated Coconut, Red Food Coloring, PeanutsYummlyChe Chuoi - Vietnamese Banana Tapioca Pudding With Tapioca Pearls, Coconut Milk, Water, Sugar, Bananas, Sesame Seeds, MangoYummlyChè Bắp (vietnamese Sweet Corn Pudding) With Corn, Water, Pandan Leaves, Tapioca Pearls, Coconut Milk, Granulated Sugar, Salt, Toasted Sesame SeedsYummlyChe Ba Mau – Vietnamese Three Colour Bean Dessert With Mung Beans, Agar Agar, Sugar, Water, Pandan, Sugar, Water, Coconut Cream, Sugar, Red Kidney Beans, IceYummlyChe Guevara's Ceviche With Orange Roughy, Limes, Cooked Shrimp, Chopped Cilantro, Green Onions, Red Onion, Avocados, Fresh Tomatoes, Celery Ribs, Pico De Gallo, Salt, Black PepperYummlyChè Chuối Instant Pot (banana, Coconut Milk And Tapioca Pearls Dessert) With Bananas, Sugar, Coconut Milk, Tapioca Pearls, Tapioca, Pandan Leaves, Sugar, Salt, Vanilla Sugar, Water, Roasted Peanuts, Roasted Sesame SeedsFood and WineDoris Hô-Kane, who runs Ban Bè, a Vietnamese-American bakery in Brooklyn, is particularly fond of chè khúc bach, or "white chunk dessert soup." ("It doesn't sound as beautiful in [English] as it does in Vietnamese," says Hô-Kane about this iconic sweet. Drizzled with sweet coconut cream, this Vietnamese dessert of flavored panna cotta, tropical fruits, and shaved ice is a riot of color and texture. Like chia seeds, basil seeds swell when soaked in water, giving them a mild crunch and a slippery, jelly-like consistency. Be sure to have 3 regular or disposable loaf pans on hand for the panna cotta. Hô-Kane, whose approach is an amalgamation of her Vietnamese heritage and her American upbringing, likes to add beet juice, butterfly pea flower, and coffee to the panna cotta to add both color and contrast to the chè. One tradition she does stick to is cutting the panna cotta with a wavy knife ($5, mrslinskitchen.com), which gives the squares a set of ridges, which are as fun to look at as they are to eat. For the finely crushed ice, use a countertop ice shaver, such as the Little Snowie Max.
