Cool, creamy, and fragrant with almond and pandan, Chè Khúc Bạch is Vietnam’s answer to summer heat—a refreshing dessert of silky milk pudding cubes swimming in sweet lychee syrup.
Chè Khúc Bạch – Vietnam’s Chilled Panna Cotta Dessert
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If you’ve ever braved a summer in Vietnam, you’ll understand why chilled desserts are a way of life. Among the many popular choices—colorful Chè Ba Màu, fruity Chè Thái, or creamy Sinh Tố Bơ—there’s one that feels both modern and timeless: Chè Khúc Bạch.
It’s not your typical Chè with beans, corn, or tubers like Chè Bắp or Chè Đậu Trắng. Instead, it’s lighter and more playful—soft cubes of panna cotta-style pudding, perfumed with almond and pandan, swimming in a chilled syrup with lychees and a crunch of toasted almonds on top.
The name is simple too: khúc means “chunk,” bạch means “white”—those pretty little cubes you can’t resist fishing out first.
I like to think of Chè Khúc Bạch as Vietnam’s way of borrowing a classic (it’s inspired by Chinese almond tofu). It’s the kind of dessert you’d want to enjoy slowly, spoon by spoon, while the world outside keeps sweltering.
Ingredients
For the Pudding
- Heavy whipping cream – for that rich, silky base.
- Milk – balances the cream and keeps it light.
- Vanilla extract – classic flavor booster.
- Pandan extract (optional) – or try ube, cacao, or matcha for variety.
- Granulated sugar – to sweeten.
- Gelatin leaves or powder – helps the pudding set.
For the Syrup & Toppings
- Almond slices – lightly toasted for crunch.
- Lychee – fresh or canned both work well. If using canned, simply drain them. For fresh lychees, peel off the skin and remove the seeds.
- Pandan leaves – simmered to infuse the syrup with fragrance.
- Rock sugar – gives the syrup a clean, delicate sweetness.
- Basil seeds (optional) – or swap with chia seeds for that jelly-like texture.
Ingredients
Step 1: Make silky pudding cubes.
Soak gelatin in cold water (or bloom powder with a little water). In a pot, gently heat whipping cream, milk, and sugar until dissolved, then remove from heat.
Squeeze out excess water from the gelatin and whisk it into the warm mixture until fully dissolved.
Divide into 2 bowls—flavor one with vanilla, the other with pandan (or your choice).
Pour into molds, skim off any bubbles and refrigerate 3–4 hours until set.
Step 2: Make the chilled sweet syrup.
Simmer water with rock sugar and pandan leaves for 10 minutes until fragrant, then let it cool. If using basil or chia seeds, soak them in the syrup until they turn into jelly-like pearls. Keep the syrup chilled.
Step 3: Assemble the Dessert
Cut pudding into cubes and place in serving bowls. Add lychee, spoon over the cooled syrup, and finish with toasted almonds and basil/chia seeds. Serve chilled and enjoy!
Tips & Variations
Sweetness level: Rock sugar gives a light, clean sweetness, but regular sugar works too. Taste and adjust before cooling the syrup.
Make it ahead: The pudding and syrup can be prepared a day in advance—just keep them chilled separately until ready to assemble.
Serving Idea: For a seasonal twist, replace lychee with Vietnamese fruits like longan, rambutan, mango, or jackfruit.
Extra crunch: Toasted almonds are traditional, but cashews or pistachios also add a nice bite.
Vietnamese desserts you’ll love on hot days:
Chè Khúc Bạch – Vietnamese Panna Cotta Dessert (Easy!)
Ingredients
Cream Pudding
- 1 cup heavy whipping cream (250ml)
- 1¼ cups whole milk (300ml)
- 0.4 cup granulated sugar (85g)
- 9 gelatine sheets (or about 1 Tbsp / 15g gelatin powder)
- 1 tsp vanilla extract
- 1 tsp pandan extract (optional)
Pandan Syrup
- 3⅓ cups water (800ml)
- ¾ cup rock sugar (150g)
- 5 pandan leaves
Toppings
- 1 can lychee (drained) (or about 12 fresh lychees, peeled and seeded)
- Toasted almond slices (to taste)
- 1 tbsp basil seeds (or chia seeds) (optional)
Instructions
- Soak gelatin in cold water (or bloom powder with a little water). Heat whipping cream, milk, and sugar in a pot until dissolved, then remove from heat. Stir in softened gelatin until fully melted.
- Divide the cream mixture into 2 bowls—flavor one with vanilla, the other with pandan (or your choice). Pour into molds, skim off any bubbles and refrigerate 3–4 hours until set.
- Simmer water, rock sugar, pandan leaves 10 mins, let cool. Remove the pandan leaves. Soak basil/chia seeds in the syrup until jelly-like, chill.
- Cut the pudding into cubes, add lychees, pour over chilled syrup with basil/chia seeds, and finish with toasted almonds. Enjoy!
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