Taro Pudding

Chè Khoai Dẻo

Inspired by:
Chick Garden Che Khai Deo
No 105C3 Nguyen Ngoc Doan, Nam Dong, Dong Da, Hanoi

Yields 4 Servings

Coconut Sauce

1c coconut milk
1/3 c water
¼ c sugar
½ t cornstarch
⅛ t salt

Pudding

½ c glutinous rice, rinsed
2-½ c water
¾ lb taro, peeled, cut into cubes
½ c sugar, granulated
½ c coconut milk
⅛ t salt

For Coconut Sauce

Mix all ingredients of coconut sauce together in a small pan, bring it to a boil. Set
aside.

In a medium pot, bring water to a boil. Add taro and rice, bring back to a boil.
Cover and simmer over medium low heat 15 minutes. Stir occasionally to prevent
sticking at the bottom. Taro and rice should be soft. Add sugar, coconut milk, salt.
Bring it back to a boil over medium heat. Remove from heat.

To Complete

Divide pudding into individual bowls. Top with coconut sauce. Serve warm or
cold.

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