A colorful layered jelly dessert made with agar, coconut milk, palm sugar, and pandan, served chilled at celebrations and as a street treat.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: glass bowl or plate
Garnishes: coconut cream drizzle
Accompaniments: shaved ice
Instructions
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1
Dissolve agar-agar in water over medium heat, stirring constantly.
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2
Add palm sugar and stir until dissolved. Divide mixture into portions.
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3
Add pandan extract to one portion, coconut milk to another, coloring to others as desired.
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4
Pour first layer into a mold. Chill until set. Add next layer and repeat.
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5
Chill until fully set. Cut into diamonds or cubes and serve cold.
Did You Know?
Cha houy teuk vendors create intricate multicolored layers, sometimes up to seven, each representing good fortune.
Chef's Notes
Equipment Tips
- saucepan
- jelly molds
- measuring cups
Garnishing
coconut cream drizzle
Accompaniments
shaved ice
The Story Behind Cha Houy Teuk
Cha houy teuk is one of Cambodia's most beloved desserts, found at every market, celebration, and street corner. The use of agar-agar rather than gelatin reflects the Buddhist vegetarian influence on Cambodian sweets.
The layered technique creates a visually striking dessert that showcases the cook's skill. Each layer must be allowed to set before adding the next, requiring patience and precision.
Palm sugar and pandan are quintessential Cambodian flavoring agents, connecting this modern dessert to ancient sweetening and aromatic traditions.
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