Chè Khoai Môn (Taro Sweet Soup)
Món truyền thống · Vietnamese
A classic Vietnamese dessert soup featuring tender chunks of taro and chewy tapioca pearls simmered in a fragrant, creamy coconut milk broth, sweetened with sugar.
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
- Taro root500g
- Coconut milk400ml
- Tapioca pearls (small)100g
- Sugar150g
- Salt1/4 teaspoon
- Water500ml
- Pandan leaves (optional)2-3
Các bước
- 1
Peel and cube the taro root into bite-sized pieces. Rinse the tapioca pearls.
- 2
In a pot, combine the taro, water, and salt. Bring to a boil, then reduce heat and simmer until the taro is tender, about 15-20 minutes. If using pandan leaves, tie them into a knot and add them to the pot.
- 3
Add the sugar and stir until dissolved. Add the tapioca pearls and cook for another 10-15 minutes, stirring occasionally, until the pearls are translucent and the taro is very soft.
- 4
Pour in the coconut milk and heat gently, stirring constantly. Do not boil after adding coconut milk. Cook for about 5 minutes until the soup is heated through and slightly thickened.
- 5
Remove pandan leaves if used. Serve warm or chilled in bowls.
