Che Khuc Bach Milk Jelly with Lychee

Name: Che Khuc Bach Milk Jelly with Lychee
Total time: 3 h 45 min
Cuisine: Vietnamese
Ingredients: 500ml whole milk; 200ml double cream; 60g caster sugar; 2 tsp agar agar powder; 1 tsp vanilla extract; 400g tinned lychees in syrup, drained, 100 ml syrup kept; 1 lime, juiced; 8 mint leaves

Soft milk jelly cut into cubes and served in a light lime and lychee syrup. Elegant, cooling and not too sweet.

Time3 hr 45
LevelEasy
Costabout £0.68 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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500 mlwhole milk
200 mldouble cream
60 gcaster sugar
2 tspagar agar powder
1 tspvanilla extract
400 gtinned lychees in syrupdrained, 100 ml syrup kept
1limejuiced
8mint leaves

Method

1
Whisk the agar into the cold milk and cream in a saucepan. Leave for 5 minutes.
2
Heat gently, stirring, until it just boils, then simmer for 2 minutes. Stir in the sugar and vanilla until dissolved.
2 min
3
Rinse an 18 cm square tin with cold water. Pour in the mixture and leave to cool for 30 minutes, then chill for at least 3 hours until firm.
180 min
4
Drain the lychees and keep 100 ml of the syrup. Mix the syrup with the lime juice.
5
Cut the jelly into small cubes. Spoon into glasses with the lychees, pour over the syrup and top with torn mint. Add a few ice cubes if you like it very cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.