Green rice pudding with sweet potato and green rice pudding with taro are chewy, hot, fragrant ripe green rice with sweet potatoes, along with let’s head to the kitchen with TasteVN to showcase your cooking skills with these 2 delicious desserts!
1. Green rice pudding with sweet potato
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Green Rice Pudding with Sweet Potato Serves 2 – 3 people
Sweet potato 300 gr Green rice 250 gr White sugar 80 gr Tapioca flour 2 tablespoons Vanilla 1/2 teaspoon
How to choose good sweet potatoes
- Choose sweet potatoes that are heavy, firm, and not bruised. Also, buy those that have intact skin, not cracked or chipped.
- Choose medium-sized ones, as larger sweet potatoes often have more fibers and don’t taste as good.
- If you see any spots or blackened areas, it indicates that the sweet potato is spoiled.
How to Make Sweet Potato Che with Green Rice
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Prepare the Ingredients
Remove any damaged green rice grains.
Mix the tapioca flour and water in a small bowl until well dissolved.
Peel the sweet potatoes, cut them into small cubes, and rinse them to remove any sap.
Tip for peeling sweet potatoes without browning: To ensure the aesthetic and quality of the dish, to prevent the sweet potatoes from browning while peeling, soak the peeled sweet potatoes in a bowl of salted water mixed with lemon or vinegar, and the sweet potatoes will not brown anymore!
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Cook the Sweet Potatoes
Place a pot on the stove over medium heat, add 200 ml of water and bring to a boil, then add the sweet potatoes and cook for about 10 minutes until they are tender.
Once the sweet potatoes are cooked, add sugar and stir well until the sugar is completely dissolved; you can adjust the amount of sugar to your desired sweetness for the che.
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Cooking sweet green rice with sweet potato
Next, add the green rice and stir well. Mix the tapioca flour with water and gradually pour it into the pot of sweet soup, stirring gently to prevent lumps from forming.
When the sweet soup reaches the desired thickness, stop, bring it back to a boil, then turn off the heat and add vanilla while stirring well.
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Final Product:
Scoop the sweet green rice with sweet potato into a bowl and enjoy it hot or cold according to your preference. The sweet green rice with sweet potato is chewy, fragrant with the aroma of green rice, and has a mild sweetness from the sweet potato. If you like, you can add some shredded coconut and cook additional coconut milk to pour over the top, which is also very delicious. Invite your family to enjoy it!
2. Sweet green rice with taro
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Sweet green rice with taro Serves 2 – 3 people
Taro 1 bulb Green rice flakes 100 gr Coconut milk 200 ml White sugar 400 gr Pandan leaves 1 leaf Tapioca flour 1 teaspoon
How to choose delicious taro
- Size: Choose those with a medium size, not too large or too small.
- Shape: Choose those that are evenly round, shaped like chicken eggs, with rough skin, plenty of roots and dirt sticking to the skin.
- Color: Choose taro that has a milky white flesh inside, with many purple veins.
How to make Green Rice Taro Sweet Soup
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Prepare the ingredients
Wash the flattened green rice, remove any dirty grains, then sift it through a sieve to drain.
Wash the pandan leaves and let them drain.
Peel the taro, wash it clean, and cut it into bite-sized pieces. Then you can boil or steam the taro for about 10 minutes until it’s just cooked, being careful not to overcook it as it will become mushy.
Note: You should dry the taro or roast it briefly before peeling. Remember to wear gloves when peeling to avoid itching or allergies!
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Cook the coconut milk
Place a pot on the stove over medium heat, add 200 ml of coconut milk and 1 teaspoon of tapioca flour into the pot, stir gently to dissolve the tapioca flour. When the coconut milk thickens, stir gently until it starts to simmer, then turn off the heat.
Tip: If you like a creamy and salty taste, you can add a little salt when cooking the coconut milk. -
Cook Mung bean and taro dessert
You place a pot on the stove over medium heat, add 500 ml of water to the pot and bring to a boil, then add the mung bean and pandan leaves, cooking for about 10 minutes on low heat, occasionally stirring gently to prevent the mung bean from sticking to the pot.
When the mung bean has fully expanded and cooked, add 400 grams of sugar (you can adjust to your taste), then add the taro to the pot and cook for an additional 10 minutes for the taro to absorb the sugar before turning off the heat.
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Final product
Scoop the dessert into bowls, add coconut milk, you can enjoy it hot or cold, the taro dessert is creamy, sweet, and the aroma of the mung bean is very appealing, let’s invite the family to enjoy it together.
How to choose delicious green sticky rice
- Color of the green sticky rice grains: Choose grains that are light green, not slightly yellow or the bright green color of chemicals.
- Shape of the green sticky rice: Choose grains made from firm, thin, and sticky glutinous rice. When we gently bite into a grain, we should feel that it is slightly chewy, nutty, and fragrant.
See more:
The dish sweet potato green sticky rice and taro green sticky rice is not only delicious but also easy to make, which can win over anyone in your family. Wishing you success with the TasteVN recipe!
Recipe and reference images at cooky.vn
