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  • Chopsticks Alley Eats

Che Khoai - Taro Coconut Pudding by Jennifer NK Nguyen


1/2 cup sweet rice, rinsed

2-1/2 cups water

3/4 lb taro, peeled and cut into the small cubes

1/2 cup sugar

1/4 cup canned coconut milk

1/8 tsp salt

4 pandan leaves

Coconut cream

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 sweet 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, pandan leaves 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.

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