Che Khoai Mon (Taro rice pudding)
Pandan-Infused Taro Rice Pudding, a Vietnamese dessert that you will absolutely want to freaking marry. It also just happens to be completely gluten-free and vegan!
Servings: 6
Calories: 355kcal
Cost: $4.50
Ingredients
Pudding
- 4 Pandan leaves roughly chopped
- 4 ¼ cups water
- 1 lb peeled taro root cut into 1 cm. Pieces
- ⅔ cup glutinous rice
- ½ teaspoon salt
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 2 teaspoons tapioca starch
- ¼ cup water
Coconut Topping
- 1 cup coconut milk
- ⅔ cup water
- 4 teaspoons sugar
- 1 tablespoon tapioca starch
- ¼ teaspoon salt
Optional garnishes
- Grated coconut
- Palm sugar or coconut sugar
Instructions
- Place the chopped pandan and water into a blender and blend for 60-90 seconds until fully pureed. If you have a small blender pitcher, do this in two batches.
- Strain the pandan liquid through a wire mesh strainer into a bowl, discarding the pulp. Press the pulp in the strainer to get as much of the liquid out as possible without pushing any of the pulp through the strainer.
- Steam the taro cubes for 10-12 minutes or until fork tender.
- Meanwhile, mix together the rice, blended pandan water, salt, sugar, vanilla, and tapioca starch in a pot.
- Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer for 15 minutes with the lid on.
- Gently fold the steamed taro pieces into the cooked rice. Be careful not to crush the taro while mixing.
- In a saucepan, whisk together the coconut sauce ingredients.
- Bring the mixture to a boil over medium heat, whisking occasionally, and cook for 4-5 minutes until smooth and thickened.
- Portion the taro pudding into bowls, and top each serving with the coconut sauce. Optionally garnish with freshly grated coconut and palm sugar.
Video
Notes
Clean pandan leaves meticulously before blending. Strain the liquid through a fine mesh or cloth to remove any particles, ensuring a pure infusion.
Cook glutinous rice to a tender, slightly chewy texture for a harmonious blend of flavors and textures in your pudding.
Gentle Integration: When adding steamed taro to cooked rice, fold them gently to maintain their integrity within the mixture. You want little pieces throughout the rice pudding.
Nutrition
Calories: 355kcal | Carbohydrates: 69g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 317mg | Potassium: 580mg | Fiber: 4g | Sugar: 28g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg