Taro Pudding with Coconut Sauce (Che Khoai Mon) Recipe
Che Khoai Mon, or Taro Pudding, is a traditional Vietnamese dessert combining soft steamed taro and sticky rice simmered with pandan leaves for subtle aromatic flavor. It is served warm with a luscious coconut milk sauce thickened to perfection and garnished with toasted sesame seeds, creating a delightful and comforting sweet treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Main Ingredients
- 1 lb taro root (cut into 1-inch pieces)
- 3/4 cup sticky rice (or glutinous rice)
- 3 pandan leaves (washed and tied in a knot)
- 4 cups water
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon tapioca starch
- 2 tablespoon water
Coconut Sauce
- 1 can coconut milk
- 2/3 cup water
- 2 pandan leaves (washed and tied in a knot)
- 3 tablespoons sugar
- 1 tablespoon tapioca starch
- 1/4 teaspoon salt
Garnish
- Toasted sesame seeds
Instructions
- Steam the taro: Steam the taro pieces in a steamer for about 12 minutes until they are fork-tender but still hold their shape. Once done, remove from heat and set aside for later.
- Cook the rice: Rinse the sticky rice 4-5 times until the water is clear. In a pot, combine the rinsed rice, 4 cups water, salt, and 3 pandan leaves tied in a knot. Bring it to a boil over medium-high heat, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes. Stir occasionally to prevent sticking.
- Add sugar, vanilla, and tapioca starch: Stir in the sugar and vanilla extract until fully combined. In a small bowl, mix the tapioca starch with 2 tablespoons water to create a slurry, then slowly pour it into the pot while stirring. Allow the mixture to simmer gently until it thickens. Remove the pandan leaves.
- Add the taro: Gently fold the steamed taro into the sticky rice mixture and cook together until the taro reaches your desired texture. Then remove from heat and let the pudding rest for 10-15 minutes before serving.
- Cook the coconut sauce: In a small pot, mix coconut milk, 2/3 cup water, sugar, tapioca starch, and salt. Add 2 pandan leaves tied in a knot. Simmer over medium-low heat for 4-5 minutes, stirring continuously until the sauce thickens slightly. Remove the pandan leaves once done.
- Serve: Spoon the taro pudding into individual bowls while warm. Drizzle generously with the warm coconut sauce and garnish with toasted sesame seeds. Enjoy this comforting dessert immediately.
Notes
- Ensure the taro is tender but not falling apart when steamed for the best texture.
- Use pandan leaves to infuse a subtle, fragrant aroma typical of Southeast Asian desserts.
- Stir the rice mixture occasionally during cooking to prevent it from sticking to the pot.
- If pandan leaves are unavailable, a small amount of pandan extract can be used as a substitute.
- The coconut sauce can be adjusted in sweetness and thickness according to personal preference.
- Serve warm for the best flavor and texture experience.
