Cha Houy Teuk Recipe – Traditional Cambodian Coconut Jelly Dessert
Cha Houy Teuk (ចាហួយទឹក) is one of Cambodia’s most recognizable traditional desserts, prized for its cooling texture, gentle sweetness, and colorful presentation. Made primarily from coconut milk and agar-agar, this jelly dessert is deeply woven into Khmer daily life, street food culture, and festive celebrations.
More than just a sweet treat, Cha Houy Teuk reflects Cambodia’s culinary philosophy: simple ingredients, careful balance, and a focus on refreshment rather than heaviness an essential quality in a tropical climate.
What Is Cha Houy Teuk?
Cha Houy Teuk is a set coconut jelly dessert prepared using agar-agar, a natural plant-based gelling agent derived from seaweed. The jelly is lightly sweetened and often flavored with pandan, jasmine, or coconut essence, then poured into molds or trays to set.
Once firm, the jelly is cut into small cubes or decorative shapes and served chilled. In many traditional settings, it is enjoyed with crushed ice or extra coconut milk, enhancing its refreshing qualities.
Historical and Cultural Context
Cha Houy Teuk has long been a part of Cambodian dessert traditions, particularly in rural villages and urban street markets. Before refrigeration was common, agar-based desserts were favored because they set easily in warm environments and stayed stable without baking.
The dessert is closely associated with:
- Khmer New Year
- Pchum Ben
- Weddings and religious offerings
- Schoolyard street snacks
For many Cambodians, Cha Houy Teuk evokes childhood memories, sold from pushcarts in small plastic cups, its bright colors drawing attention on hot afternoons.
How Cha Houy Teuk Differs from Other Southeast Asian Jellies
While similar jelly desserts exist in Thailand, Vietnam, and Malaysia, Cha Houy Teuk is distinct in several ways:
- A lighter coconut flavor, never overly rich
- Minimal use of artificial flavorings
- Emphasis on clean sweetness and soft texture
- Often paired with ice rather than heavy syrups
These characteristics align with Khmer preferences for balance and subtlety.
Key Ingredients Explained
Understanding the ingredients is essential to achieving authentic flavor and texture.
Coconut Milk
Traditionally freshly pressed, coconut milk provides aroma and body. The goal is creaminess without heaviness.
Agar-Agar
Agar sets firmer than gelatin and remains stable at room temperature, making it ideal for Cambodian desserts.
Sugar
Palm sugar is traditional, lending a mild caramel note, though white sugar is commonly used today for clarity and color preservation.
Pandan
Pandan leaves or extract add a soft, grassy aroma that pairs naturally with coconut.
Water
Dilutes richness and ensures the jelly remains light and refreshing.
Step-by-Step Guide: How to Make Cha Houy Teuk
Ingredients (Serves 6–8)
- 800 ml coconut milk
- 500 ml water
- 15 g agar-agar powder
- 150 g sugar (adjust to taste)
- 1 tsp pandan extract or 2 pandan leaves, tied
- Food coloring (optional, traditional pastel shades)
Instructions
Step 1: Prepare the Agar Base
In a saucepan, combine water and agar-agar powder. Bring to a boil while stirring continuously to fully dissolve the agar.
Step 2: Incorporate Coconut Milk
Reduce heat to low and slowly add coconut milk, stirring constantly to prevent separation.
Step 3: Sweeten and Flavor
Add sugar and pandan. Continue stirring gently until sugar dissolves and the mixture becomes aromatic.
Step 4: Adjust Texture and Taste
Taste the mixture. It should be lightly sweet, not dessert-heavy. Adjust sugar if needed.
Step 5: Create Layers (Optional)
Divide the mixture into bowls. Add food coloring or flavoring to each portion. Pour into molds layer by layer, allowing each layer to partially set before adding the next.
Step 6: Set the Jelly
Let the jelly cool at room temperature, then refrigerate for at least 1 hour until fully set.
Step 7: Cut and Serve
Cut into small cubes or slices. Serve chilled, optionally over crushed ice or with extra coconut milk.
Texture, Flavor, and Sensory Experience
Cha Houy Teuk is prized for its clean bite and smooth mouthfeel. The agar provides structure without chewiness, while coconut milk offers gentle richness. Pandan contributes aroma rather than taste, enhancing the dessert without overpowering it.
Served cold, the jelly melts slightly on the tongue, making it exceptionally refreshing.
Common Variations of Cha Houy Teuk
- Layered rainbow jelly for celebrations
- Pandan-only green jelly for simplicity
- Clear coconut jelly served with ice
- Fruit-infused versions using jackfruit or lychee
Each variation reflects regional creativity while maintaining the dessert’s core identity.
Tips for Authentic Results
- Never boil coconut milk aggressively
- Stir constantly to avoid curdling
- Keep sweetness restrained
- Use agar ratios carefully for proper set
Why Cha Houy Teuk Matters in Khmer Cuisine
Cha Houy Teuk embodies the Khmer approach to dessert: cooling, modest, and communal. It is not meant to impress with richness, but to refresh, comfort, and bring people together.
Learning to make it is a meaningful way to connect with Cambodian food heritage and understand how climate, culture, and simplicity shape Khmer cooking.
