Che Khoai Mơ, or Taro Sweet Soup, is a beloved Vietnamese dessert that embodies the perfect balance of sweet, creamy, and subtly earthy flavors. This comforting treat, often enjoyed warm on a cool evening, features tender taro cubes simmered in a fragrant coconut milk broth, subtly sweetened and infused with a touch of aromatic spices. Its simple yet satisfying taste makes it a cherished dessert across generations, a testament to the beauty of Vietnamese culinary traditions. The delicate balance of flavors makes this seemingly simple soup a true culinary gem.
Imagine the warmth spreading through you as you savor each spoonful of this delectable dessert. Ready to create your own bowl of comforting Che Khoai Mơ? Let's dive into the easy-to-follow, step-by-step recipe below.
Tools Needed
- Blender
- Pot
- Chopsticks or Rack
Ingredients
- Peeled Taro: 500g
- Pandan Leaves: 30g
- Salt: 1 teaspoon
- Vanilla: 3 tubes
- Condensed Milk: 150ml
- Thai Sticky Rice Flour: 250g
- Tapioca Starch: 200g
- Sugar: 250g
- Quail Juice (coconut milk): 600ml
- Water
- Peanuts
Step-by-Step Instructions
Step 1. Prepare the Taro
- Cut the taro into thin slices.
- Boil the taro with 400ml of water and ½ teaspoon of salt until soft (stir occasionally).
- Blend the cooked taro until smooth.
- In a large bowl, combine the blended taro with tapioca starch, mixing well.
- Gradually add sticky rice flour, mixing until a dough forms. Adjust flour if needed to achieve a non-sticky consistency.
- Roll the dough into small balls (approx. 20g each).
Step 2. Make the Sweet Soup Base
- In a pot, combine sugar, 800ml water, and ½ teaspoon salt. Bring to a boil.
Step 3. Cook the Taro Balls
- Add the taro balls and pandan leaves to the boiling sugar water. Stir gently to prevent sticking.
- Cook until the balls float to the surface.
Step 4. Finish and Serve
- Stir in coconut milk, condensed milk, and vanilla. Turn off the heat.
- Serve warm, optionally garnished with peanuts.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Using both tapioca starch and sticky rice flour creates a soft and chewy texture, even when cooled.
- Don't overcook the taro; it should be soft but not mushy.
- Avoid overcooking the sweet soup after adding coconut milk to prevent separation.
Nutrition
- N/A
FAQs
1. Can I use frozen taro instead of fresh?
Yes! Make sure to thaw it completely and drain any excess water before adding it to the soup. It might take slightly longer to cook.
2. How can I make the soup sweeter or less sweet?
Adjust the amount of sugar to your liking. Start with the suggested amount and add more if you prefer a sweeter soup. Taste as you go!
3. What can I add to the soup for extra flavor or texture?
Try adding ingredients like tapioca pearls, sweet potato, or even a sprinkle of toasted sesame seeds for extra flavor and texture. A bit of pandan extract can also enhance the aroma.
This simple yet delightful Che Khoai Mơ recipe is a perfect way to end a meal or enjoy a sweet treat any time. The soft, chewy taro cubes and creamy coconut milk will transport you to a taste of Vietnam. Enjoy the warmth and deliciousness of this homemade dessert!