Chè Lam - Vietnamese Sweet Potato and Tapioca Pudding

Ingredients

• 2 large sweet potatoes, peeled and cubed (500g) 2 large sweet potatoes, peeled and cubed (500g)
• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 4 cups (960ml) coconut milk 4 cups (960ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 52g, 30g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the tapioca pearls under cold water and soak them in water for 30 minutes. Drain well.
2. 2.
   In a large pot, bring the coconut milk, water, sugar, pandan leaves, and salt to a gentle simmer over medium heat.
3. 3.
   Add the sweet potatoes and soaked tapioca pearls to the pot. Stir well to combine.
4. 4.
   Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the sweet potatoes are tender and the tapioca pearls are translucent, stirring occasionally.
5. 5.
   Remove the pandan leaves from the pot and discard.
6. 6.
   Serve the Chè Lam warm or chilled in individual bowls or glasses. Enjoy!

Treat your ingredients with care...

• Sweet potatoes — Make sure to choose sweet potatoes that are firm and free from blemishes. Cubing them into small, even pieces will ensure they cook evenly.
• Tapioca pearls — Soaking the tapioca pearls before cooking helps them achieve a chewy texture. Be sure to drain them well before adding them to the pot.

Tips & Tricks

• For a more vibrant color, you can add a few drops of natural food coloring to the coconut milk base.
• If you prefer a sweeter dessert, you can adjust the amount of sugar according to your taste.
• Chè Lam can be stored in the refrigerator for up to 3 days. Simply reheat or enjoy it chilled.
• Feel free to garnish the pudding with toasted sesame seeds or crushed peanuts for added texture and flavor.
• Experiment with different varieties of sweet potatoes for unique flavor profiles.

Serving advice

Serve Chè Lam in individual bowls or glasses, allowing the vibrant colors of the sweet potatoes and tapioca pearls to shine. For an extra touch, top each serving with a drizzle of coconut milk and a sprinkle of toasted sesame seeds or crushed peanuts.

Presentation advice

To enhance the visual appeal of Chè Lam, consider layering the sweet potato and tapioca mixture with a contrasting color, such as a layer of purple sweet potatoes. This will create an eye-catching dessert that is as beautiful as it is delicious.