Creamy, lightly sweet, and rich in texture, taro pudding (che khoai mon) is a must-try Vietnamese dessert. Made with soft steamed taro, chewy sticky rice, and pandan-infused sweet coconut milk, this Vietnamese dessert is simple yet incredibly satisfying.

If you’ve been searching for an easy taro dessert recipe, this one is perfect for any season! It can be served warm for a cozy dessert or chilled for a more refreshing treat.

Ingredients

You can find all the ingredients for this taro pudding recipe at your local Asian, Vietnamese, or Chinese grocery market. Full measurements and links to everything I used are in the recipe card below.

Che Khoai Mon

• Taro Root: is the star ingredient! Be sure to select taro root with purple flecks inside and avoid ones that are dry, gray or fibrous looking.
• Short Grain Sticky Rice: or glutinous rice or sweet rice, is the base of the dessert, which gives this Vietnamese dessert its signature texture.
• Pandan Leaves: adds a fragrant, floral, grassy, vanilla depth to the rice.
• Water: used to cook the rice.
• Salt: to balance the sweetness.
• Sugar: to sweeten the rice pudding.
• Vanilla Extract: for added warm vanilla flavor
• Tapioca Starch + Water: to create a tapioca slurry to thicken the pudding.

Coconut Sauce

• Coconut Milk: the base of the sauce. Use full fat coconut milk for the best results.
• Water: to lightly thin out the rich coconut milk flavor.
• Pandan Leaves: for added fragrant, floral aroma.
• Sugar: to sweeten the coconut milk
• Tapicoa Starch: to thicken the coconut milk.
• Salt: to add balance to the sweet ingredients and to enhance the coconut flavor.

Substitutions and Additions

Substitutions

• Taro substitutes: purple sweet potato, Japanese sweet potato or ube.
• Coconut cream: instead of coconut milk
• Sweetener: palm sugar, rock sugar, or brown sugar.
• Cornstarch: a substitute thickening agent for tapioca starch.

Additions

• Tapioca pearls: sago, mini tapioca pearls, or agar agar pearls.
• Pandan extract: for added pandan flavor and a vibrant green color.
• Roasted peanuts: for added crunch as a garnish.

How to Make Che Khoai Mon

Here are the step-by-step instructions for how to make this taro pudding recipe.

1. Steam the taro in a steamer for 12 minutes or until fork-tender. Remove and set aside.

2. Wash the sweet rice 4-5 times until the water runs clear. Add the rice, water, salt, and pandan leaves to a pot, bring to a boil over medium-high heat, then reduce to medium-low and simmer covered for 15 minutes.

3. Then add the sugar and vanilla and mix until fully combined. Mix the tapioca starch with water to form a slurry, then pour it into the pot. Cook until thickened.

4. Gently fold in the steamed taro and cook together until the taro reaches your desired texture.

5. In a small pot, combine coconut milk, water, sugar, tapioca starch, and salt until combined. Add the pandan leaves and simmer over medium-low heat for 4-5 minutes.

6. Serve the Vietnamese taro dessert warm in individual bowls. Top with coconut sauce and toasted sesame seeds.

Storage Instructions

You can store any leftover taro pudding in an airtight container in the refrigerator for up to 3-4 days.

Reheat: reheat the che khoai mon in a small pot covered on a stove over medium-low heat, stirring periodically until warmed.

FAQ

What kind of rice do I use?

Use glutinous rice, which is also called sweet rice or sticky rice. It is what gives this Vietnamese dessert its signature texture that is soft, sticky and slightly chewy.

Is this che served hot or cold?

The traditional way is to serve it warm. However, you can always serve it cold with ice if you prefer.

Is this che khoai mon recipe vegan?

Yes! This recipe is naturally vegan and is only made with plant-based ingredients like taro, coconut milk, pandan leaves, and sugar.

Why is my che too thick?

This could happen since taro and tapioca release starch the longer they sit. To thin out your che, add a splash of water or coconut milk.

Recipe