SWEET TARO SOUP – CHÈ KHOAI CAU
Serves: 4 Preparetion time: 10 mins Cooking time: about 60 mins
Ingredients:
200g (7 oz) glutinous rice
450g (1 lb) small taro (or taro, choose the type that has much flour and is mature)
300g (10 oz) sugar
1 cup coconut milk
1 tablespoon tapioca starch
10 pandan leaves (if available), well washed, cut into 10 cm lengths, bundled
Pinch of salt
Recipe:
1. Peel taros, cut into 1.5 x 1.5 cm cubes. Soak in salt water for about 5 minutes. Take taros out and drain them. Put taros in a steamer and stream for about 25 minutes until cooked
2. Wash glutinous rice well. Add rice to a pot with 1.5 liters of water and pandan leaves. Cook over high heat until boiling. Then, cook over low heat for about 40 minutes. Take pandan leaves out
3. Add ½ cup of coconut milk to the pot with rice. Then, add 7 oz (200g) of sugar
4. Add taros to the pot with rice. Continue cooking over low heat for about 10 minutes. Season with a little salt and sugar for a pleasant taste. Sometimes stir for the sweet soup not to adhere to the pot bottom. Boil the soup. Remove from heat.
5. Mix coconut milk left with ¼ cup of water, 2 tablespoons of sugar and a little salt. Boil and add tapioca starch mixed with water to thicken. Remove from heat.
6. Serve sweet soup in a bowl, sprinkled with coconut milk over. Eat hot or cold