Chè Kho (Vietnamese Sweet Sticky Rice Pudding)
Món truyền thống · Vietnamese
A classic Vietnamese sweet dessert made with glutinous rice, coconut milk, and sugar, often flavored with pandan and served with a rich coconut cream topping. This traditional version focuses on the authentic flavors and textures.
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Nguyên liệu
- Glutinous rice2 cups
- Water4 cups
- Granulated sugar1.5 cups
- Coconut milk (full fat)1 can (13.5 oz)
- Pandan leaves3-4
- Salt1/4 teaspoon
- Toasted sesame seeds2 tablespoons
- Coconut cream1/2 cup
Các bước
- 1
Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- 2
Drain the soaked rice. In a pot, combine the drained rice with 4 cups of water and pandan leaves. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the water. Remove pandan leaves.
- 3
In a separate saucepan, combine coconut milk, sugar, and salt. Heat gently, stirring until the sugar dissolves. Do not boil.
- 4
Pour the warm coconut milk mixture over the cooked rice. Stir well to combine. Cook over low heat, stirring frequently, for about 15-20 minutes, until the mixture thickens to a pudding-like consistency.
- 5
While the pudding is cooking, gently warm the coconut cream in a small saucepan. Do not boil.
- 6
Spoon the Chè Kho into serving bowls. Drizzle the warm coconut cream over the top and sprinkle with toasted sesame seeds.
