Taro Pudding / Che Khoai Mon
This easy recipe for Taro Pudding (Che Khoai Mon) is for chè lovers! A sweet and hearty pudding of taro root and glutinous rice topped with creamy coconut sauce, it's a classic Vietnamese dessert. Super yummy and satisfying, the Taro Pudding can be enjoyed hot or cold, making it a versatile year-round dish. I've revamped the traditional stove-top recipe and am sharing how to make this sweet treat in the Instant Pot. Give the recipe a try and share your comments with me. Enjoy!
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb taro root, peeled (, previously frozen and thawed)
- 3/4 cup glutinous / sweet rice (, long grain)
- 4 cups water
- 1/4 tsp salt
- 2-3 Pandan leaves (, washed)
- 2/3 cup sugar
- 2 tsp vanilla sugar (or 1/2 tsp vanilla extract)
- 1/8 tsp Pandan paste
- 1 Tbsp tapioca starch
- 2 Tbsp water
- 3/4 cup coconut milk
- 3/4 cup water
- 1 Tbsp sugar
- 1 Tbsp tapioca starch
- 1/4 tsp salt
Instructions
- 1
Rinse the taro root with cold water. Pat dry with a towel. Cut the taro root into cubes about 3/4 inch thick.
- 2
Transfer the cut taro root into a steamer basket.
- 3
Add 1 cup hot water into the inner pot of a 6 quart Instant Pot. Place the steamer basket with the taro root inside the inner pot. Cover with the pressure cooker lid. Set the steam release handle to 'Sealing'. Set to High pressure cook for 1 minute.
- 4
After the cook time is completed, manually release the pressure. Remove the steamer basket with the cooked taro root and set aside for now.
- 5
Wash and dry the inner pot and return into the multi-cooker.
- 6
Wash the glutinous rice by swirling in cold water for 30 seconds and then pouring out the rinse water. Repeat these steps 1-2 more times or until the water is mostly clear.
- 7
Transfer the washed rice into the inner pot. Add the salt and 4 cups water. Use a spatula or spoon to even out the rice in the pot.
- 8
Fold the Pandan leaves and tie into a bundle. Place into the inner pot.
- 9
Cover with the pressure cooker lid. Set the steam release handle to 'Sealing'. Set to High pressure cook for 5 minutes.
- 10
After the cook time is completed, manually release the pressure. Remove the Pandan leaves and discard.
- 11
Add the sugar and vanilla sugar (or 1/2 tsp vanilla extract) to the cooked glutinous rice. Gently combine together. Add the Pandan paste and combine together. Add the cooked taro root (prepared earlier) and gently combine together.
- 12
Make the thickener by combining the tapioca starch and water. Stir the mixture until smooth. Add to the pudding and gently combine together.
- 13
Press the Sauté button selecting the "Less" or lowest heat setting. Warm the Taro Pudding until it just starts to bubble, approximately 2-3 minutes, and then cancel the Sauté mode.
- 14
In a small saucepan, combine the coconut milk, water, sugar, tapioca starch and salt. Whisk together combining everything well.
- 15
Heat the mixture over Medium heat, stirring occasionally to prevent burning. When the sauce starts to boil, approximately 3-4 minutes, turn off the heat. Continue stirring for 1 more minute letting the sauce thicken. Transfer into a small bowl.
- 16
Transfer a generous of the Taro Pudding into a dessert bowl. Drizzle some coconut sauce on top. Enjoy the Taro Pudding hot or cold.
- 17
Store any remaining portions in the refrigerator. Enjoy within 3-4 days.