Tuesday, December 31, 2013
Che Khoai Mon (Taro Pudding with Coconut Sauce)
1 lb. Taro
1 cup Sweet Rice
1 1/2 cup Sugar or to taste
1/2 tsp. Pandan Extract
Pinch of Salt
Pinch of Vanilla Sugar or Extract
3/4 cup Coconut Milk
2 Tbsp. Sugar
pinch of Salt
1 tsp. Tapicoca Starch mix with 2 Tbsp. Water
Cut 1 lb. Taro into chucks. Put into steamer and steam until cooked. Remove from steamer and let it cool.
In a medium size pot, rinse 1 cup Sweet Rice. Add in 4-5 cups of water. Using medium heat, let it simmer. Remember to stir constantly.
When you see the Sweet Rice expanded a little. Add in 1 1/2 cup Sugar or to taste. Continue to constantly stir. Do not stop stiring or else the Sweet Rice will stick to the bottom of the pot.
Add in pinch of Salt.
In a small bowl mix 3 Tbsp. Water and 1/2 tsp. Pandan Extract. Add in the Pandan mixture into the Sweet Rice. When it starts thicken. Add in the Taro. Let it simmer. Add in a pinch of Vanilla Sugar or Extract.
Continue to stir. Once it look something like this it's ready. Remove from heat.
To make the Coconut Sauce. In a small sauce pan add in 3/4 cup Coconut Milk. Using low heat, add in 2 Tbsp. Sugar and a pinch of Salt. Add in Tapioca Starch mixture. When it starts to boil. Remove from heat.
Put the Taro pudding in a small bowl then add the Coconut Sauce on top to serve.