Taro Sticky Rice Pudding- Che Khoai Mon

Last week went shopping and saw taro looking so good so I bought a piece home. Then I left it in the refrigerator doing nothing to it since I was sick. If I continue to let it sit there then it will rot! So I cooked it with sticky rice for dessert.  I blended the pandan leaves to soak the rice for pandan fragrance and color.😋

 Remove foam

 Steamed taro

Soaked in pandan water

















Ingredients

2.5 lbs taro before peeling
1.5 cup glutinous rice (sticky rice)
3/4 cup sugar
1/4 tsp salt
6 cups water
4-5 pandan leaves
1/4 tsp pandan paste
1.5 tbsp tapioca starch+1/4 cup water

Coconut Milk:
1 can 14 oz coconut milk
3 tbsp sugar
1/4 tsp salt
1+ 1/4 tsp tapioca starch+1/4 cup water

Instructions:

1. Wash glutinous rice and drain off water.

2. Use 2 cups of the water and blend with pandan leaves. Run it through a fine strainer. Use the pandan water plus 1/4 tsp pandan paste to soak glutinous rice for 30 minutes.

3. Remove taro skin and cut taro into 1/2-1 inch cubes. Soak in water while cutting the rest. Drain off water and team for 15 mins until cooked. (cooked if easily poke through with chopstick)

4. Bring the remaining 4 cup water to boil. Add in the pandan glutinous rice. Cook until rice just open. Remove green foam. Stir to prevent rice sticking to bottom of pot. Add in sugar and salt. Taste.

5. Pour the steamed taro into the cooked rice. Stir gently to prevent breaking taro. Stir in the tapioca starch water and mix well. Let it cook for a minute. Remove from heat.

6. Bring coconut milk to a simmer boil. Add in sugar and salt. Slowly stir in tapioca water to thicken. (Do not pour all in at once...will cause milk to be lumpy.)

7. To serve pour coconut milk over taro pudding.

Enjoy!