5.0 from 6 votes
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!
Prep Time
3 mins
Cook Time
3 mins
Total Time
25 mins
Servings: 6
Calories: 355 kcal
Course:
Dessert
Cuisine:
Vietnamese
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.
Cup of Yum
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 Information
Calories
355kcal
(18%)
Carbohydrates
69g
(23%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Sodium
317mg
(13%)
Potassium
580mg
(17%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
57IU
(1%)
Vitamin C
3mg
(3%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 69g | 23% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 317mg | 13% |
| Potassium | 580mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.