Fresh Vietnamese Desserts
Bake & Che, showcasing traditional Vietnamese desserts made with fresh local ingredients, has recently opened in Westminster. The charm of this place lies in its desserts, which reinterpret long-standing flavors with a modern touch, making them accessible for everyone to enjoy.
Even during the soft opening period, the place was bustling with people eager to enjoy desserts. Curiosity naturally arose from the variety of Vietnamese desserts we encountered for the first time, and we chose drinks like Three Colors, Avocado, Long Gan Aloe Vera, and Smashed Coconut, along with cakes such as Palm Sugar, Durian Pandan, Cassava, Taro, and Mung Bean, and jelly like Pandan Coconut.
Three Colors was a drink style I had never seen before, and it looked quite unique at first glance. It featured a milk base with red beans, white beans, and mung beans, topped with pomegranate and pandan jelly, creating a visually interesting combination. The moment I took a sip, it reminded me of patbingsu (shaved ice with red beans). It felt like enjoying patbingsu in a refreshing drink form, so it was surprisingly familiar rather than strange. The chewy texture of the jelly added to the enjoyment without a dull moment. Avocado was a drink based on avocado, with a rich and creamy texture that spread smoothly like a smoothie. The balance of nuttiness and subtle sweetness was intriguingly addictive, making it particularly suitable for those looking for a dessert that is filling yet not heavy.
Long Gan Aloe Vera impressed with its subtly spreading lychee aroma and the soft chewiness of aloe. Unlike the other drinks, it didn’t contain milk, giving it a relatively cleaner and more refreshing feel, with the sweet aroma of lychee lingering pleasantly, making it easy to drink. It was a perfect choice for enjoying cool on a hot day. Smashed Coconut, true to its name, was a drink based on coconut, characterized by a rich and nutty coconut flavor that filled the mouth. The smooth and dense texture combined with the nutty taste made for a satisfying drink, and the addition of coconut chips and peanuts kept it interesting until the last sip.
The cakes were impressive in how well they highlighted the characteristics of each ingredient, featuring a texture that was soft yet chewy, somewhere between bread and rice cake. Palm Sugar showcased a subtle sweetness and deep aroma that blended well with the clean dough for a neat finish, while Durian Pandan was the chewiest style among the varieties, with the durian flavor barely noticeable and the fragrance of pandan coming through stronger. Cassava and Taro had a taste reminiscent of sweet potatoes, with a fluffy yet moist texture that was appealing, while Mung Bean stood out with its nutty flavor and smoothly spreading sweetness. Pandan Coconut had a jelly texture that was more bouncy than chewy, with a soft coconut filling inside that added nuttiness. The unique subtle aroma of pandan and the refreshing flavor that spread in the mouth were impressive, making it an overall clean and light dessert that was enjoyable.
Bake & Che
Although there were many unfamiliar ingredients and combinations, I was able to enjoy the experience thanks to the overall balanced flavors that felt familiar. How about visiting Bake & Che, where you can taste a variety of Vietnamese desserts all in one place, and indulge in a sweetness that is both familiar and new?
