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A bowl of Chè Khúc Bạch with white and green pudding cubes, lychees, basil seeds, and toasted almond slices in chilled syrup.

Vietnamese Panna Cotta Dessert (Chè Khúc Bạch)

Chè Khúc Bạch - A refreshing Vietnamese dessert made with silky cream pudding cubes, lychees, and a light pandan syrup. Served chilled with crunchy almonds and basil seeds, it’s the perfect treat for hot days.
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Cook Time: 30 minutes
Course: Dessert, Snack
Cuisine: Vietnamese
Servings: 6 serves
Author: Cielle

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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