Today I’ve got a sweet treat for you guys! We are making Chè Khoai Môn also known as Taro pudding.
I get this dish often at Banh Mi Che Cali, a local Vietnamese restaurant here in Orange County. They specialize in Vietnamese baked goods, Banh mis and desserts.
This recipe is a creamy glutinous rice filled with chunks of taro and topped with a delicious coconut sauce. It’s super easy to throw together and it smells so nice because it has a hint of Pandan extract. Which gives it the nice green color as well. We are using pandan extract in this recipe to make it quicker and easier but if you have fresh pandan leaves, feel free to use that as well. All you have to do is blend it with a little bit of water and use the liquid that’s created.
The cool part about this dish is that you can eat it warm or cold, but I prefer it to be slightly warm so that the rice is softer.
An Easy Treat: Chè Khoai Môn (Taro Pudding)
Course: Recipes, dessertCuisine: asian, viet, vietnameseDifficulty: easy4
servings10
minutes40
minutesIngredients
1 lb taro (peeled and cut into 1” cubes)
1 c glutinous rice (washed in water a few times)
3/4 c sugar
1/4 tsp salt
4 c water
1/8 tsp pandan extract
- Coconut Sauce
1 can coconut milk
1/2 c water
3/4 tbsp tapioca starch
1/2 tsp salt
3 tbsp sugar
Directions
- Steam your taro cubes for about 10 mins or until you can pierce it with a toothpick easily. Set aside.
- In a pot add the rice, water, sugar, salt and pandan extract. Mix throughly. Bring to a boil and then simmer for 15 mins with the lid on. Stir every 5 mins. Once done, turn off heat and let it rest (with lid on) for 20 mins.
- Gently fold in taro pieces with the cooked rice being careful not to mash the taro.
- To make coconut sauce: whisk all ingredients under ‘coconut sauce’ in a small pan. Bring it to a boil and cook for 5 mins. Remove from heat. Serve taro pudding with coconut sauce on top but store them separately if saving for later.
