Chè Khoai Dẻo (Vietnamese Sweet Potato and Tapioca Dessert)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring chewy tapioca pearls and sweet potato cubes simmered in a fragrant coconut milk broth, sweetened with sugar and a hint of pandan.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Sweet potato300g
- Tapioca pearls (small, dried)100g
- Coconut milk400ml
- Water200ml
- Sugar100g
- Pandan leaf (optional)1 stalk
- Salt1/4 teaspoon
- Toasted sesame seeds (for garnish)1 tablespoon
Các bước
- 1
Peel and cube the sweet potato into bite-sized pieces (about 1.5-2 cm).
- 2
Rinse the dried tapioca pearls under cold water.
- 3
In a pot, combine the sweet potato cubes with enough water to cover and boil until tender but not mushy, about 10-15 minutes. Drain and set aside.
- 4
In a separate pot, bring 200ml of water to a boil. Add the rinsed tapioca pearls and cook according to package directions (usually 15-20 minutes), stirring occasionally until translucent. Drain and rinse with cold water to prevent sticking. Set aside.
- 5
In a large pot, combine coconut milk, sugar, salt, and pandan leaf (if using, tied in a knot). Heat over medium heat, stirring until the sugar dissolves. Do not boil.
- 6
Add the cooked sweet potato cubes and tapioca pearls to the coconut milk mixture. Simmer gently for 5-10 minutes, allowing the flavors to meld. Remove the pandan leaf.
- 7
Serve warm or chilled, garnished with toasted sesame seeds.
