Che Khoai Mon Recipe Easy Steps for a Delicious Dessert

Che Khoai Mon is a beloved Vietnamese dessert that perfectly combines the natural sweetness of taro with creamy coconut milk and a touch of sugar, resulting in a comforting and indulgent treat. This traditional sweet soup or pudding is popular across Vietnam, often enjoyed during family gatherings, festivals, or as a warm, soothing snack on a cool day.

The velvety texture of the cooked taro melds beautifully with the rich coconut cream, while pandan leaves add an aromatic hint that elevates the entire dish. Whether you’re a fan of Vietnamese cuisine or simply looking to try a new dessert, this recipe is simple to prepare and offers a delightful balance of flavors and textures.

In this blog post, I’ll guide you through the classic Che Khoai Mon recipe, sharing tips to make it perfectly every time. We’ll also explore some variations to customize it to your taste, and I’ll provide nutritional information so you can enjoy this treat mindfully.

Get ready to wow your friends and family with this authentic, heartwarming dessert!

Why You’ll Love This Recipe

This Che Khoai Mon recipe is not only incredibly delicious but also straightforward to make. It highlights the natural sweetness of taro combined with the rich creaminess of coconut milk, creating a luscious dessert that’s both comforting and refreshing.

Unlike many heavy desserts, Che Khoai Mon is light and mildly sweet, making it suitable for any time of day.

Additionally, this recipe is versatile — you can easily adjust the sweetness or add toppings like crushed peanuts or mung beans for extra texture. The ingredients are simple and easy to find, especially if you enjoy exploring Asian markets or specialty grocery stores.

This recipe also offers a glimpse into Vietnamese culinary traditions, making it a fun and educational cooking project.

Ingredients

• 500g taro root (peeled and diced)
• 400ml coconut milk (preferably full-fat for richness)
• 150g granulated sugar (adjust to taste)
• 500ml water
• 2 pandan leaves (tied in a knot)
• 1/4 teaspoon salt
• 1 tablespoon tapioca pearls (optional, for added texture)
• Roasted sesame seeds or crushed peanuts (for garnish)

Equipment

• Medium-sized pot or saucepan
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Strainer (if rinsing tapioca pearls)
• Serving bowls

Instructions

1. Prepare the taro: Peel the taro root carefully with a knife or vegetable peeler. Cut into evenly sized 1-inch cubes to ensure even cooking. Rinse under cold water to remove excess starch and set aside.
2. Cook tapioca pearls (optional): If using tapioca pearls, bring a small pot of water to a boil. Add the pearls and cook for about 10 minutes or until translucent. Drain and rinse with cold water to prevent sticking. Set aside.
3. Simmer the taro: In a medium pot, combine the diced taro, water, pandan leaves, and salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15-20 minutes, or until the taro is tender when pierced with a fork.
4. Add sugar and coconut milk: Remove the pandan leaves. Stir in the granulated sugar and coconut milk. Continue to simmer gently, stirring occasionally, for another 5-7 minutes to meld the flavors. Avoid boiling vigorously to prevent the coconut milk from curdling.
5. Incorporate tapioca pearls: If you prepared tapioca pearls, stir them into the pot now, mixing well to distribute them evenly throughout the dessert.
6. Adjust sweetness and consistency: Taste the soup and adjust the sweetness if needed by adding more sugar. If the consistency seems too thick, add a splash of water or more coconut milk to reach your desired texture.
7. Serve warm or chilled: Ladle the Che Khoai Mon into serving bowls. Garnish with roasted sesame seeds or crushed peanuts for an added nutty crunch. This dessert can be enjoyed warm for a comforting treat or chilled for a refreshing option.

Tips & Variations

“Make sure to handle taro with care — raw taro can cause skin irritation. Wearing gloves or washing your hands thoroughly after handling is recommended.”

Use fresh pandan leaves if available, as they impart a subtle, unique aroma that enhances the dessert’s flavor. If pandan is unavailable, a splash of vanilla extract can be a decent substitute.

For a creamier texture, stir in a little sweetened condensed milk just before serving. You can also experiment with other toppings such as cooked mung beans, coconut jelly, or even small pieces of jackfruit for extra flavor and texture diversity.

If you prefer a vegan version without refined sugar, try substituting granulated sugar with coconut sugar or maple syrup, adjusting the quantity to taste.

Nutrition Facts

Serving Suggestions

Che Khoai Mon is versatile and pairs well with various accompaniments. Serve it as a dessert following a traditional Vietnamese meal, or enjoy it as a sweet snack with a cup of green tea or Vietnamese iced coffee.

For a festive touch, top your serving with a scoop of coconut ice cream or a drizzle of pandan syrup. If you want a lighter version, enjoy it with fresh tropical fruits like mango, lychee, or longan on the side.

Leftovers can be stored in the refrigerator for up to 2 days and enjoyed cold or gently reheated on the stove.

Conclusion

Che Khoai Mon is a delightful Vietnamese dessert that beautifully showcases the earthy sweetness of taro paired with rich coconut milk and fragrant pandan—simple ingredients that come together to create a soul-warming dish.

This recipe is both approachable for beginners and satisfying for seasoned cooks looking to explore traditional Vietnamese sweets.

By following this detailed recipe, you can make a delicious, authentic Che Khoai Mon that’s perfect for any occasion, whether as a comforting winter treat or a refreshing summer dessert. Don’t hesitate to experiment with toppings and sweetness levels to suit your preferences.

Enjoy the process and delight in the unique flavors of Vietnam right in your own kitchen!

For more Vietnamese-inspired recipes, check out our Vietnamese Pho recipe, Banh Xeo recipe, and Goi Cuon (Vietnamese spring rolls) recipe to continue your culinary adventure.

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