Key Highlights
- Discover Che Ba Ba, a classic Vietnamese dessert soup with a rich, creamy coconut milk base.
- This recipe adds a modern flair with Jubes nata de coco, chewy cubes made from fermented coconut water.
- Learn to prepare traditional ingredients like cassava, sweet potato, and sago pearls for an authentic taste.
- Jubes cubes add a delightful chewy texture and a tropical twist to this beloved Asian dessert. After opening the package, you should store Jubes nata de coco in an airtight container in the refrigerator to maintain their chewy texture and freshness.
- Jubes cubes add a delightful chewy texture and a tropical twist to this beloved Asian dessert.
- Our step-by-step guide makes it easy to create this delicious treat, perfect served hot or cold.
Introduction
If you're searching for a dessert that's comforting, creamy, and full of exciting textures, look no further than Che Ba Ba. This famous Vietnamese sweet soup is a celebration of tropical flavors. Traditionally made with root vegetables and a coconut milk broth, we're giving it a fun update. By adding Jubes Coconut Gel, a tasty coconut jelly made from real coconut water, you can give this classic dessert a delightful tropical twist that makes every spoonful an adventure.
What Is Che Ba Ba and Jubes Nata de Coco?
Che Ba Ba is a beloved Vietnamese dessert known for its creamy coconut milk soup filled with soft chunks of cassava, sweet potato, and bouncy sago pearls. It's a heartwarming dish that showcases the rich produce of Southern Vietnam. It’s a perfect example of how simple ingredients can create something truly special.
To elevate this classic, we introduce Jubes nata de coco. These are chewy, jelly-like cubes made from the fermentation of coconut water. Unlike traditional jellies, Jubes offer a uniquely satisfying chewy texture and a refreshing taste, making them the perfect addition. Now, let's explore the origins of this dessert and the unique qualities of Jubes.
Origins of Che Ba Ba in Vietnamese Cuisine
The name "Che Ba Ba" literally translates to "Madam Ba," but its exact history is a topic of friendly debate. One story suggests it was named after a woman in Southern Vietnam who became famous for making the dish. Another theory credits its popularity to the region's farmers, who found the combination of root vegetables and coconut milk to be filling, affordable, and easy to share with the community.
What truly defines Che Ba Ba is its connection to Southern Vietnamese cuisine. This part of Southeast Asia is famous for its abundance of coconuts, cassava, and other tropical ingredients. As a result, Southern-style chè, or sweet soups, are typically richer, creamier, and sweeter than their Northern counterparts.
Introducing Jubes Coconut Gel and Its Unique Qualities
Jubes are a delightful treat made from nata de coco, also known as coconut gel. This unique food is created through the fermentation of coconut water, a natural process that results in firm, translucent cubes. Unlike gelatin-based snacks, Jubes are completely plant-based, making them an excellent choice for everyone.
The most notable quality of Jubes is their wonderfully chewy texture. Each of the coconut gel cubes offers a satisfying bite that is both light and firm, providing a fun experience that sets them apart from other jellies. These chewy bites are not just tasty, they are also packed with of dietary fiber.
Ingredients Needed for Che Ba Ba with Jubes
To create this delicious Vietnamese dessert, you'll need a few ingredients. Let's see what it is:
|
Ingredient |
Amount |
|---|---|
|
Purple sweet potato, peeled and diced |
1 cup |
|
Orange sweet potato, peeled and diced |
1 cup |
|
Fresh cassava, peeled, cored, and cut into chunks |
1½ cups |
|
Sago pearls |
½ cup |
|
Water (for slurry) |
¼ cup |
|
Tapioca starch |
1 tbsp |
|
Agar agar powder |
2½ tsp |
|
Water (for pandan jelly) |
2 cups |
|
Sugar (for pandan jelly) |
½ cup |
|
Fresh pandan juice or pandan extract |
2–3 tbsp fresh juice or ½ tsp extract |
|
Full fat coconut milk |
1 can, 13.5 oz |
|
Water (for coconut broth) |
1¼ cups |
|
Sugar (for coconut broth) |
½ cup or adjust to taste |
|
Salt |
¼ tsp |
|
Pandan leaves, tied |
1–2 leaves |
|
Jubes |
As much as you like |
Step-by-Step Guide
Making this dessert at home is a rewarding process that involves preparing each component separately before combining them into a harmonious soup. Let's see how you can create your own Che Ba Ba!
Step 1: Make Our Pandan Jelly
Prepare the pandan jelly by heating agar powder, sugar, and water in a pot. Stir continuously until everything dissolves and the mixture reaches a boil. Remove from heat and mix in pandan extract or pandan juice. Transfer the liquid to a shallow tray and chill it in the refrigerator for about twenty minutes, or until it becomes firm enough to cut into cubes or thin strips.
Step 2: Cassava Prep Time!
Cassava, also known as yuca, adds a wonderfully soft and slightly nutty chew. Work on the cassava by peeling it with a knife, cutting it into sections, halving each piece, and removing its tough inner core. Soak the pieces in water for at least an hour. Soaking is a crucial step that you shouldn't skip. Fresh cassava contains natural compounds that can taste harsh, and soaking helps remove them. After soaking, steam the cassava for 25–30 minutes until it is fork-tender but still holds its shape.
Step 3: Steam Sweet Potatoes
Sweet potatoes bring natural sweetness and vibrant color. Using both purple and orange varieties makes the dessert visually stunning. Peel the purple and orange sweet potatoes and dice them into bite-sized chunks. Place the diced potatoes in a steamer. Steam them for 10–12 minutes until they are just tender when pierced with a fork.
The key is to avoid over-steaming. You want the sweet potato pieces to be soft but still hold their shape in the soup, not turn into mush. This careful steaming ensures they provide a pleasant, hearty texture in every spoonful of your dessert.
Step 4: Cook the Sago
Cook the sago pearls by boiling a pot of water, adding the pearls, and giving them a quick stir so they don’t clump. Let them cook for about fifteen minutes until they turn mostly translucent. Turn off the heat, cover the pot, and let them sit for an additional ten minutes, then rinse under cool water.
Step 5: Coconut Broth Time!
Make the coconut broth by combining coconut milk, water, sugar, salt, and pandan leaves in a pot. Warm it gently for several minutes. Mix the tapioca starch with water to form a slurry, then pour it into the broth to slightly thicken the mixture. Remove the pandan leaves before serving.
Step 6: Assemble Your Taste
Now for the exciting part: bringing all the delicious components together! Follow these final steps to assemble your Che Ba Ba:
- In a large pot, gently simmer the coconut milk, water, sugar, and salt for 5-6 minutes.
- Add the steamed cassava, sweet potatoes, and cooked sago to the broth. Let it simmer for another 5–7 minutes for the flavors to meld.
- Turn off the heat. Gently fold in your pandan jelly and your favorite Jubes coconut gel cubes.
Adding Jubes nata de coco jelly at the end gives the dessert a delightful tropical twist. The chewy cubes retain their texture and add a burst of flavor. For a fun variation, try using mango-flavored Jubes to create a delicious mango coco jelly experience.
Serve Your Che Ba Ba
One of the best things about Che Ba Ba is its versatility. You can serve it warm as a comforting dessert soup on a cool evening, or you can chill it and serve it over ice for a refreshing treat on a hot day. To make it even more special, consider adding extra toppings. A scoop of vanilla or coconut ice cream on top of a cold bowl is a popular choice, while a sprinkle of toasted sesame seeds can add a nutty crunch. Here are a few ideas for serving and customizing your dessert.
|
Serving Style |
Best For |
Optional Add-ins |
|---|---|---|
|
Hot |
A cozy dessert soup for cool nights. |
- |
|
Cold |
A refreshing summer treat served over ice. |
A scoop of ice cream, extra Jubes cubes. |
|
Mix-ins |
For an extra fruity, tropical twist. |
Sweet corn, banana slices, or jackfruit strips. |
Conclusion
Che Ba Ba with Jubes is not just a dessert; it’s a delightful experience steeped in rich Vietnamese tradition. By following the step-by-step guide, you’ve unlocked the secrets to creating this vibrant treat that brings together an array of flavors and textures. Whether you're making it for a special occasion or simply to satisfy your sweet tooth, this recipe is sure to impress everyone at the table. So, gather your ingredients, embrace the process, and delight in the joy of crafting this exquisite dessert. If you're eager to explore more delightful recipes and tips, don’t hesitate to reach out for a free consultation with our culinary experts!
Frequently Asked Questions
What makes Jubes nata de coco cubes special in Asian desserts?
Jubes nata de coco cubes stand out due to their unique chewy texture, which comes from fermented coconut water. This gives them a satisfying bite that's different from gelatin. The refreshing coconut gel adds a fun, tropical twist, making them a popular addition to favorite desserts across Asia.
Can I use other flavors of Jubes coconut gel in Che Ba Ba?
Absolutely! While original flavor is great, feel free to experiment with other Jubes. Using strawberry or mango flavor can add a new dimension to your Che Ba Ba. Trying nata de coco lychee is another fantastic option to create a custom lychee coconut jelly or mango coco jelly dessert with your favorite flavors.
Where can I buy Jubes nata de coco products online in the United States?
You can easily find Jubes online by visiting www.jubesusa.com. If you're wondering where to buy Jubes nata de coco offline, it's often available in Asian grocery stores as well. Jans, a reliable Asian food importer, ensures that Jubes are stocked by many wholesale food distributors nationwide.
Who brought Jubes to US market?
Jubes were introduced to the U.S. market by Jans, a trusted partner and leading Indonesian food distributor in the USA. As a reliable Asian food importer, Jans specializes in bringing authentic and innovative products like these delightful coconut jelly cubes to American consumers, adding a tropical twist to the snack aisle.
What is Jans?
Jans Enterprises Corp is a prominent Indonesian food distributor USA and one of the leading wholesale food distributors of Southeast Asian products. As a trusted partner for retailers, Jans brings a diverse portfolio of items, including Jubes coconut jelly cubes, and is dedicated to sharing authentic flavors and innovative nata de coco recipes.