Chè Khoai Môn with Coconut Cream

Recipe

Chè Khoai Môn with Coconut Cream

Creamy Delight: Vietnamese Taro Dessert with Coconut Cream

4.7 out of 5

Indulge in the rich flavors of Vietnamese cuisine with this delightful dessert recipe. Chè Khoai Môn, also known as Taro Dessert, is a traditional Vietnamese sweet treat that combines the earthy sweetness of taro with the creamy richness of coconut cream.

Jan Dec
Dessert› Pudding› Chè khoai môn
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

2 hours 45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 18g, 16g
  • Carbohydrates (total, sugars): 38g, 20g
  • Protein: 3g
  • Fiber: 2g
  • Salt: 0.2g

Preparation

  1. 1.
    In a saucepan, combine the rock sugar and water. Bring to a boil, stirring until the sugar has dissolved.
  2. 2.
    Add the taro cubes to the boiling syrup and cook for about 15-20 minutes, or until the taro is tender.
  3. 3.
    In a separate saucepan, heat the coconut milk over medium heat. Stir in the salt and simmer for 5 minutes.
  4. 4.
    Remove the taro cubes from the syrup using a slotted spoon and transfer them to a serving bowl.
  5. 5.
    Pour the warm coconut milk over the taro cubes, covering them completely.
  6. 6.
    Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours to chill.
  7. 7.
    Serve the Chè Khoai Môn chilled, garnished with toasted sesame seeds or crushed peanuts.

Treat your ingredients with care...

  • Taro — Make sure to peel the taro thoroughly and cut it into evenly sized cubes to ensure even cooking. Be careful when handling taro, as it can stain your hands and clothes.

Tips & Tricks

  • For a creamier texture, you can blend a portion of the cooked taro cubes with the coconut milk before pouring it over the remaining cubes.
  • Adjust the sweetness of the syrup by adding more or less rock sugar according to your preference.
  • To enhance the flavor, you can add a pandan leaf or a few drops of pandan essence to the syrup while cooking the taro.

Serving advice

Serve Chè Khoai Môn chilled in individual bowls or glasses. It can be enjoyed as a refreshing dessert after a meal or as a sweet treat on its own.

Presentation advice

To make the dessert visually appealing, ensure that the taro cubes are evenly distributed in the serving bowls. Drizzle some of the coconut cream on top and sprinkle with toasted sesame seeds or crushed peanuts for an added touch of elegance.

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