How to make Che Khuc Bach with coconut jelly - A Light and Refreshing

Author:

Ms. Lê Thị Ánh Trinh 14:17 - 10/12/2025

☰ Table of contents

Che Khuc Bach is a familiar and much-loved dessert in Vietnam, and it’s been getting increasingly popular year after year. Unlike many traditional sweet soups (chè), it has a delicate sweetness, making it a perfect choice for summer. In this article, we’ll show you how to make Che Khuc Bach with coconut jelly - a treat that’s sure to delight anyone with a sweet tooth.

1. Ingredients

Here are the ingredients you’ll need to make Che Khuc Bach:

Unsweetened fresh milk
Whipping cream
Gelatin (powder or sheets, both work)
Canned lychees
Matcha powder
Cocoa powder
Pandan leaves
Coconut jelly (ready-made for convenience)
Basil seeds or chia seeds (optional)
Sliced almonds
White sugar (you can use rock sugar if you prefer a lighter sweetness)
Fresh fruit of your choice (optional)

Che Khuc Bach with coconut jelly tastes even better with fresh fruit.

2. Making the Khuc Bach

Khuc Bach is the star of this dessert, and it’s also the part that takes the longest to make. If you want it to turn out right, gelatin is a must - agar cannot deliver the same texture. Gelatin makes the Khuc Bach soft, smooth, and melt-in-your-mouth, which is exactly what makes this dessert so special.

2.1 Soak the gelatin

First, heat the unsweetened fresh milk until hot, then add the gelatin and let it bloom properly. After that, divide the milk-gelatin mixture into three equal parts.

2.2 Make the classic milk-cream Khuc Bach

Double-boil one portion of the milk - gelatin mixture by placing the bowl over a pot of lightly simmering water on very low heat. This allows the gelatin to melt smoothly and blend evenly with the milk.

Once the gelatin has fully melted, stir in the whipping cream and sugar to taste. Continue mixing until the sugar has dissolved, then remove the mixture from the heat. Strain the mixture into a mold, let it cool, and chill in the fridge for about 3 - 4 hours until it’s completely set.

2.3 Matcha flavor

Take the second portion of the milk-gelatin mixture and double-boil it the same way you did for the cream flavor.

Add a little warm water to the matcha powder and whisk with a spoon or a chasen (if you have one) until completely smooth. Once the mixture becomes smooth and slightly thick, strain it into the cooked milk mixture to remove any lumps. Pour into a mold, then refrigerate for 3 - 4 hours until fully set.

2.4 Cocoa flavor

Follow the same steps as above: Gently melt the gelatin, then add the whipping cream and sugar. Stir until the sugar dissolves, then remove from heat.

Prepare the cocoa powder the same way as the matcha. Mix it with hot water and stir until smooth and slightly thick. Strain it into the milk and cream mixture, then pour everything into a mold and chill until set. For an extra-smooth finish, just strain it one more time before pouring.

3. Prepare the Sugar Syrup

In a pot, pour in the water, add rock sugar and pandan leaves, then cook over medium heat until it comes to a boil and the sugar has fully dissolved. Turn off the heat, remove the pot, and let the syrup cool completely.

4. Prepare the remaining ingredients

It wouldn’t be Che Khuc Bach without the addition of toasted almonds and lychees. Luckily, both ingredients are easy to find at most markets or supermarkets.

4.1 Toast the almonds

Toast the sliced almonds until they’re lightly golden and smell nice, then turn off the heat.

4.2 Prepare the lychees, coconut jelly, fruits, and basil seeds

The canned lychees are ready to use - just open the can, and you’re good to go. The same goes for the coconut jelly: simply open the package, transfer it to a bowl, and let it sit in the fridge.

Next, get your favorite fruits ready by washing them well and cutting them into bite-sized pieces. Soak the basil seeds in a little water until they bloom. If basil seeds aren’t your thing, you can swap them for chia seeds and prepare them the same way.

5. Serve and enjoy

Once the Khuc Bach has fully set, cut it into bite-sized cubes and add them to a bowl. Top with coconut jelly, basil seeds, canned lychees, and fresh fruit, then pour the sugar syrup over everything. Add some ice, sprinkle toasted almonds on top, and enjoy!

The finished Che Khuc Bach is soft, creamy, and melts effortlessly in your mouth. With three flavors - rich creamy milk, fragrant matcha, and lightly bitter cocoa - each bite feels fun and satisfying. When enjoyed with lychee, coconut jelly, fresh fruit, and nutty toasted almonds, the flavors really come together and take this dessert to the next level.

This recipe is recommended by GC Food, a trusted producer of coconut jelly. Our coconut jelly is made from fermented Ben Tre coconut water, packed with nutrients. Using modern technology, GC Food preserves the fresh, authentic taste of coconut water.

GC Food’s coconut jelly tastes amazing and goes well with all kinds of tasty treats.

GC Food’s coconut jelly is highly versatile and can be paired with many different dishes and drinks. To learn more about our coconut jelly products, check out the GC Food Introduction page for all the details.

This article was written by the GC Food team - experts in natural ingredients.

GC Food Communications Department Ms. Lê Thị Ánh Trinh

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Specializing in compiling and sharing in-depth knowledge on aloe vera and coconut jelly ingredients and production processes. Directly responsible for developing content on GC Food’s product quality, sourcing regions, and product standards.

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