Che Khoai Mon: Chewy Sweet Potato Dessert Recipe

Updated at: 08/06/2025

Che Khoai Mon, or sweet potato dessert, is a beloved Vietnamese treat known for its irresistible chewy texture and comforting sweetness. This delightful dessert features soft, tender sweet potatoes simmered in a rich, fragrant coconut milk broth, often enhanced with the subtle sweetness of tapioca pearls and the aromatic notes of pandan leaves. The perfect balance of sweet and subtly savory, Che Khoai Mon is a versatile dessert that can be enjoyed warm or chilled, making it a perfect treat for any occasion. Its simple yet satisfying flavors make it a crowd-pleaser, especially for those seeking a taste of authentic Vietnamese cuisine.

The creamy coconut milk base, perfectly complementing the sweetness of the sweet potato, creates a truly unforgettable culinary experience. Ready to learn how to recreate this delicious dessert at home? Let's dive into the detailed step-by-step recipe that will guide you through creating your own batch of irresistible Che Khoai Mon.

Tools Needed

  • Steamer
  • Bamboo bag or fork
  • Pot
  • Bowl

Ingredients

  • Coconut milk: 1 liter
  • Tapioca starch: 200g
  • Sweet potatoes: 600g (approx.)
  • Taro: 600g (approx.)
  • Pandan leaves: a few
  • Sugar: 200g
  • Flour: 50g
  • Roasted peanuts: a little

Step-by-Step Instructions

Step 1. Prepare the Sweet Potato Base

  • Steam the potatoes (sweet potatoes and taro) for about 40 minutes until soft.
  • Once the potatoes are cooked, let them cool slightly, then peel and mash them coarsely using a bamboo bag or a fork. Steaming whole potatoes preserves their chewy texture and sweetness.
  • In a bowl, combine the mashed potatoes with tapioca starch (three parts potatoes to one part starch). Knead until it forms a soft mass. If it's too dry, add water a little at a time. A secret is to boil small pieces of the dough briefly, then cool slightly before the final knead. This creates extra chewiness.
Steam the potatoes (sweet potatoes and taro) for about 40 minutes until soft.Once the potatoes are cooked, let them cool slightly, then peel and mash them coarsely using a bamboo bag or a fork. Steaming whole potatoes preserves their chewy texture and sweetness.In a bowl, combine the mashed potatoes with tapioca starch (three parts potatoes to one part starch). Knead until it forms a soft mass. If it's too dry, add water a little at a time. A secret is to boil small pieces of the dough briefly, then cool slightly before the final knead. This creates extra chewiness.
Prepare the Sweet Potato Base

Step 2. Shape and Boil the Potato Balls

  • Roll the potato mixture into small balls and boil for about 1 minute. This brief boil helps create a chewier texture.
  • Remove the boiled potato balls and rinse them with cold water to prevent sticking and enhance flavor.
Roll the potato mixture into small balls and boil for about 1 minute. This brief boil helps create a chewier texture.Remove the boiled potato balls and rinse them with cold water to prevent sticking and enhance flavor.
Shape and Boil the Potato Balls

Step 3. Cook the Che Khoai Mon

  • In a pot, combine the potato balls with coconut milk (half a liter initially), sugar, and pandan leaves. Bring to a boil.
  • Add the soaked and rinsed flour to the pot.
  • Continue to cook the sweet soup until it boils, then reduce heat and simmer until the desired consistency is reached. Avoid overcooking, as this can make the coconut milk separate.
  • Add the remaining coconut milk and taste; adjust sweetness as needed.
In a pot, combine the potato balls with coconut milk (half a liter initially), sugar, and pandan leaves. Bring to a boil.Add the soaked and rinsed flour to the pot. Continue to cook the sweet soup until it boils, then reduce heat and simmer until the desired consistency is reached. Avoid overcooking, as this can make the coconut milk separate.Add the remaining coconut milk and taste; adjust sweetness as needed.
Cook the Che Khoai Mon

Step 4. Serve and Garnish

  • Serve hot, garnished with roasted peanuts or sesame seeds.
Serve hot, garnished with roasted peanuts or sesame seeds.
Serve and Garnish

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • Steaming whole potatoes helps retain their chewiness and sweetness.
  • Don't overcook the potatoes or the coconut milk will separate.
  • For extra richness in the coconut milk, look for coconut milk with lots of foam when you squeeze it.
  • Frozen potatoes can be used; simply add them directly to boiling water when needed.

Nutrition

  • N/A

FAQs

1. Can I use different types of sweet potatoes for Che Khoai Mon?

Yes! While orange sweet potatoes are traditional, you can experiment with purple or even white sweet potatoes. The flavor will vary slightly, but it will still be delicious.

2. What if I don't have pandan leaves? Can I still make Che Khoai Mon?

Yes, you can! The pandan leaves add a lovely aroma, but they're not essential. Your Che Khoai Mon will still be tasty without them.


With its simple ingredients and straightforward method, Che Khoai Mon is a surprisingly easy dessert to master. Enjoy the delightful chewiness and comforting sweetness of this Vietnamese classic, perfect for sharing with friends and family. Now go forth and create your own bowl of delicious Che Khoai Mon!