Sweet Taro Pudding with Coconut Milk-Che Khoai Mon

Vietnamese food

Make 4 bowls
1/2 cup glutinous rice, rinsed
2-1/2 cups water
3/4 lb taro, peeled and cut into 1/2-in cubes
1/2 cup sugar
1/4 cup canned coconut milk
1/8 tsp salt

Coconut sauce (optional)
1/4 cup canned coconut milk
2 Tbs water
1/16 tsp salt
1/2 tsp cornstarch

Mix all ingredients of coconut sauce together in a small saute 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 and burning at the bottom .Taro will be soft and turn light purple. It should be lightly thick.  You may add a few more tablespoon water to thin it down as you like. Then add sugar, coconut milk and salt.  Bring it back to a boil over medium heat.  Divide into individual bowl.  Top with coconut sauce if you like.  Serve warm or cool.  The pudding will be thicker when it cool down.
Note:
   Simmer with the lowest heat as possible to prevent burning at the bottom.
   Sometime vendor flavor the pudding with pandan leaves and add green color to the pudding but the taro remain its beautiful purplish.
   There are variety of Taro: large, small, peeled or unpeeled.  Sometime you find it in frozen food section too.  The smaller are less starchy and absorbed less water than the large ones.

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