Chè Khoai Dẻo with Taro and Pandan
85% chuẩn vị · Vietnamese
A flavorful variation of Chè Khoai Dẻo, incorporating the earthy notes of taro alongside sweet potato and the distinct aroma of pandan leaves, all in a rich coconut milk base.
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 potato150g
- Taro root150g
- Tapioca pearls (small, dried)100g
- Coconut milk400ml
- Water200ml
- Sugar100g
- Pandan leaf2 stalks
- Salt1/4 teaspoon
Các bước
- 1
Peel and cube the sweet potato and taro root into bite-sized pieces (about 1.5-2 cm).
- 2
Rinse the dried tapioca pearls under cold water.
- 3
In separate pots, boil the sweet potato and taro cubes until tender but not mushy. Drain and set aside.
- 4
In a pot, bring 200ml of water to a boil. Add the rinsed tapioca pearls and cook according to package directions until translucent. Drain and rinse with cold water. Set aside.
- 5
In a large pot, combine coconut milk, sugar, salt, and pandan leaves (tied in knots). Heat over medium heat, stirring until sugar dissolves. Do not boil.
- 6
Add the cooked sweet potato, taro, and tapioca pearls to the coconut milk mixture. Simmer gently for 5-10 minutes. Remove pandan leaves.
- 7
Serve warm or chilled.
