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Don’t worry if you’re not familiar with the name - Chè Khoai Môn simply translates to “Taro Rice Pudding.” It’s basically like if rice pudding went to Vietnamese dessert heaven and had a coconut cream baby that’s gonna set a new standard for your pudding lifestyle. My condolences to your old fave rice pudding recipe that there’s a new pudding god in town to worship!
I get it, maybe you’ve never had dessert with taro and can’t even prepare yourself for how life altering this will be. The countries I have spent time in throughout Asia are jam-packed full of deserts that changed my life forever. From banh flan, to klepon, or martaback stuffed with peanuts and chocolate, there is a lot to love in the Southeast Asian dessert universe.
This foolproof recipe has been tested the heck out of and ensures pudding success on your very first try. No more taro terror or pudding paranoia - my step-by-step instructions are tailored to help you master Che Khoai Mon. Grab some sweet rice, and let’s do this darn thing!
Jump to:- ?Why you'll adore this taro pudding recipe
- ? Chè khoai môn Ingredients
- ?Variations
- ? How to make this che khoai mon recipe
- ?Serving Ideas
- ?Top tips
- ?♀️FAQ
- ?Other Vietnamese desserts to serve with chè khoai môn:
- Che Khoai Mon (Taro rice pudding)
?Serving Ideas
Taro Rice Pudding is an experience that stands well on its own either as a dessert or breakfast. But dessert means you just ate a meal. So here are some such meals to have this as a dessert after:
For lovers of Vietnamese fare, pair this sumptuous pudding with Mi Xao Xi Dau, or banh tran trong made with my succulent seitan. Drizzle it up with homemade vegan nuoc mam.
It's great after any of these killer noodle dishes: mee rebus, bami goreng, mee goreng, ketoprak, or khao suey.
Have it after a filling meal of Tahu Goreng over nasi minyak or biryani served with pickled chilies or pickled mango.
