Chè Táo Xọn Recipe

Peel and dice apples

Peel the apples, core them, and cut into 1–1.5 cm dice. If you prefer slices, cut into 0.5 cm thick wedges — dice produces a chunkier chè, wedges produce softer, poached pieces.

In a medium saucepan, combine 1 liter water, 130 g granulated sugar, and the 2 pandan leaves (tied into a knot) or the vanilla if using. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Add the diced apples to the simmering sugar water. Add 1 teaspoon lemon juice to keep the apples from darkening and to brighten flavor. Lower heat to maintain a gentle simmer so apples soften without falling apart.

Poach apples for 8–12 minutes, depending on size and apple variety, until they are translucent and tender but still hold shape. Taste a piece for sweetness and texture; adjust simmer time as needed.

While apples are poaching, mix 2 tbs tapioca starch with 3 tbs cold water in a small bowl to make a smooth slurry with no lumps.

When apples are almost done (after 8–10 minutes), turn the heat to low. Stir the starch slurry again and slowly drizzle it into the pot while gently stirring to distribute evenly.

Continue to cook for 2–3 more minutes, stirring, until the liquid takes on a glossy, slightly thickened consistency that coats the back of a spoon. If the mixture becomes too thick, add up to 50 ml water in small increments to reach desired consistency.

Taste and adjust sweetness. If you want more gloss and depth, stir in 1 tablespoon honey or maple syrup now. Remove pandan leaves (if used). Add a pinch of salt to balance the sweetness and 1/2 tsp vanilla extract if you used pandan earlier and want extra aroma.

In a small bowl, whisk 120 ml coconut cream with 1 tsp sugar and 1/4 tsp salt until smooth. Warm slightly (microwave 10–15 seconds or gently over a pan) if you prefer to serve the coconut drizzle warm; otherwise serve chilled.

Spoon the chè táo xọn into serving bowls. Ladle some coconut cream over each portion (or serve coconut cream on the side). For a chilled version, add crushed ice or ice cubes to the bowl, pour chilled chè over ice, then top with coconut cream.

Serve immediately while apples are tender and the liquid is glossy. Leftover chè can be refrigerated for up to 3 days; reheat gently and stir in a splash of water if it thickens too much.