Vietnamese taro and glutinous rice pudding (or Vietnamese taro and glutinous rice sweet soup) is called Chè khoai môn nếp (Che khoai mon nep) in Vietnamese. The buttery, sticky taro, the sticky, smelling, the greasy coconut milk blends wonderfully. The dessert is one of the most favorite desserts in Vietnam.
- Taroes : 300g
- Glutinous rice: 1 rice bowl
- Sugar: 70g
- Pandan leaf extract: 2 tablespoons
- Coconut milk: 300ml
- Fresh milk: 200ml
- Tapioca starch: 1 teaspoon
- Salt: 1/4 teaspoon
Step 1: Peel taroes, cut them into cubes. Cook taro cubes with 200ml of fresh milk, 50g of sugar until well-done.
Step 2: Soak glutinous rice for 3 hours or overnight better. Cook glutinous rice with 500ml of water, 100ml of coconut water, 2 tablespoons of pandan leaf extract until the glutinous rice is tender and the mixture is thick and sticky.
Step 3: Add taro cubes to the mixture, stir continuously.
Step 4: Cook 200ml of coconut milk, 20g of sugar, 1/4 teaspoon of salt, and 1 teaspoon of tapioca starch and stir continuously until the mixture has thickened.
Step 5: Put some sweet taro and glutinous rice mixture into a bowl, add the sauce onto the mixture. Let enjoy the Vietnamese taro and glutinous rice pudding. Yummy!
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