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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Easy
The sweet and creamy taro and black glutinous rice dessert that you think can only be enjoyed at street vendors will be revealed by TasteVN to help you cook successfully today. Into the kitchen and make this dessert that seems hard but is surprisingly easy right away!
Ingredients for Taro and Black Glutinous Rice Dessert Serves 4
Taro 2 kg Black glutinous rice 150 gr Arrowroot starch 1 tablespoon Thick coconut milk 220 ml (about 1 cup) Sugar 100 gr Salt a little
How to choose fresh and delicious ingredients
How to choose fresh taro
- You should choose large taro roots, with the skin forming horizontal stripes. The flesh of the taro should be white, light yellow, or light purple.
- The more eyes a taro has, the more starch it contains, and the better the flavor.
- You should not buy taro with few or no eyes, or very smooth skin, as they are not tasty and can be fibrous.
How to choose delicious black sticky rice
- The grains of black sticky rice have a dark purple color, a light yellow belly, are slightly flat in shape but still plump and round.
- The grains are not broken, not crushed or have husks, and do not have any unusual colors.
- Good black sticky rice has a faint characteristic aroma, with no chemical smell or strange odors.
Canned coconut milk can be purchased directly at TasteVN supermarkets or online at the e-commerce site bachhoaxanh.com with various types of coconut milk that are thick, diverse, and convenient. Additionally, you can make coconut milk at home with a very simple recipe from TasteVN’s guide.
View details: How to make thick, smooth, delicious coconut milk at home
How to make Taro Black Sticky Rice Dessert
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Rinse and soak black sticky rice
Rinse the black sticky rice with water three times. Then, soak it for 4 to 6 hours.
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Prepare taro
Peel the taro clean, rinse with water to remove dirt and slime. Drain and cut into small pieces about 2 finger lengths.
Tip: To decompose the taro sap and avoid itching, you can briefly boil the taro with diluted salt water, then drain it in a colander, rinse with cold water to cool down and peel.
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Boil the taro and cook the black sticky rice
Boil a pot of water and add 1/3 teaspoon of salt. When the water is boiling, add the cut taro to boil. When the taro is cooked, remove it and briefly rinse with cold water, then let it drain.
After soaking the black sticky rice for 4 – 6 hours, drain the old water and put it in a pot with 2 liters of water and cook over medium heat for 20 – 30 minutes until the rice is soft. While cooking, add 1/4 teaspoon of salt to enhance the flavor.
When the rice is soft, add 100g of sugar, and you can adjust the amount of sugar to suit your family’s taste.
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Cooking Taro Sticky Rice Dessert
After 5 minutes when the sugar has soaked into the sticky rice, add all the boiled taro and stir well. Next, dissolve 1 tablespoon of tapioca flour in water at a 1:1 ratio and pour it into the pot to thicken the dessert.
When cooking the dessert, remember to stir continuously to prevent it from burning at the bottom of the pot.
When the pot of dessert has been boiling for 5 minutes, turn off the heat.
Finally, scoop the dessert into a bowl, drizzle a little coconut milk on top, and enjoy.
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Final Product
The Taro Sticky Rice dessert has a sweet, rich flavor. In particular, the sticky rice is very soft and chewy, making it very enjoyable to eat. The taro remains intact, and the creamy coconut milk creates a wonderful combination.
See more
Above is the recipe for making purple sticky rice yam chè. With an incredibly simple method, I hope you can easily make this chè to treat your family. Wish you success!
*Refer to images and recipes from the YouTube channel Thanh Tâm Food
