On hot summer days, having a bowl of crunchy and sweet taro dessert with rich coconut milk to cool down is unmatched. Let’s join in the kitchen to discover 2 recipes for this dessert with TasteVN!
1. Taro dessert with coconut milk
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Taro dessert with coconut milk For 4 people
Taro 300 gr Tapioca flour 3 tablespoons Coconut milk 100 ml Pandan leaf water 2 tablespoons Pandan leaves 5 leaves White sesame 5 gr Peanuts 5 gr Salt 2 teaspoons Rock sugar 150 gr Granulated sugar 1 tablespoon
How to choose fresh pandan leaves
- Choose fresh leaves that are naturally green and free from pests.
- Also, select leaves that still have a fragrant smell and are not bruised or wilted.
Where to buy coconut milk
- You can buy coconut milk at fresh coconut stalls, markets, or purchase canned coconut milk at supermarkets and grocery stores like Bách hoá XANH or buy online on the website bachhoaxanh.com.
- When purchasing, be sure to check the expiration date and that the packaging is intact!
- In addition, you can completely make coconut milk at home using the recipe shared by TasteVN.
See details: How to make smooth, delicious coconut milk at home
-800x450.jpg "2 ways to cook sweet taro and snow fungus sweet soup that is refreshing and mildly sweet 3")
How to make Sago dessert with coconut milk
-
Prepare the sago
Wash the sago, peel, and soak it in bowl of water mixed with 1.5 teaspoons of salt for about 10 minutes. Then, take it out, rinse with water, and dice it.
Divide the sago into 2 equal parts, each part weighing 150g.
-
Sautéed Water Chestnut
Place a pan on the stove over low heat and proceed to sauté the water chestnut.
First, to make the white water chestnut, add 150g of water chestnut to the pan along with 1 tablespoon of granulated sugar, add 2 tablespoons of filtered water and sauté. Stir evenly until the sugar is just dry, then turn off the heat and scoop into a bowl.
To make the pandan water chestnut, continue by placing the pan on the stove with 150g of water chestnut, 1 tablespoon of granulated sugar, and 2 tablespoons of pandan water, wait until the sugar dries again then turn off the heat, scooping it into a separate bowl.
-
Boiling the Water Chestnut
Put a pot of boiling water on the stove and proceed to boil the water chestnut.
Add the white water chestnut to the boiling water until they are cooked and float on the surface. Turn off the heat and remove the cooked water chestnut to a bowl of cold water to prevent them from sticking together.
Do the same for the pandan water chestnut.
-
Cooking the dessert
Put another pot of water on the stove, add 400ml of water and 100gr of rock sugar, and cook over high heat. Stir 1 tablespoon of tapioca flour with a little water and mix well. When the rock sugar dissolves, add 1/2 cup of the prepared tapioca flour mixture.
When the syrup boils again, add all the boiled lotus root and cook for another 5 minutes.
-
Preparing coconut milk
Add 100ml of water and 100ml of coconut milk into another pot, stir well over medium heat. Then, add the remaining 50gr of rock sugar and stir.
Once the sugar is completely dissolved, add 1/2 teaspoon of salt and pandan leaves. To thicken the coconut milk, add 1/2 of the diluted tapioca flour mixture and stir well, then turn off the heat.
-
Final product
Scoop the lotus root dessert into a bowl, add 1 tablespoon of coconut milk, sprinkle with roasted sesame and peanuts, and enjoy.
The lotus root has a rich and fragrant taste, and when bitten into, it is crunchy, paired with the lightly sweet syrup with a hint of pandan aroma and rich coconut milk, it will be absolutely delicious. Enjoy your meal!
2. Snow Mushroom Taro Dessert
-
Preparation
10 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Snow Mushroom Taro Dessert Serves 4
Taro 300 gr Snow mushroom 300 gr Jujube 200 gr Longan 100 gr Rock sugar 200 gr Salt A little
Where to buy red jujube, longan, snow mushroom?
- You can buy red jujube, longan, snow mushroom at supermarkets, markets, stores,… Additionally, you can buy directly at Bách hóa XANH supermarkets or order online through the website bachhoaxanh.com.
- When purchasing, remember to pay attention to the expiration date and ensure the packaging is intact!
How to make Snow Mushroom Taro Dessert
-
Prepare the ingredients
Peel the taro and then place it immediately into a bowl of diluted salty water, soaking it until you’ve finished peeling all the remaining taro, then rinse with clean water and use a knife to cut the taro in half into bite-sized pieces.
Wash the red apples and longan, then let them dry. Soak the snow mushroom in a bowl of water for about 5 minutes; when you touch it and feel it’s soft, it’s ready.
Next, use a scissors to cut off the mushroom stems and use your hands to separate the mushrooms into bite-sized pieces.
-
Cook the dessert
Add 1 liter of water into a pot, turn on the stove and bring it to a boil over high heat, then add the red dates and snow mushrooms to simmer for about 30 minutes.
At this point, the mushrooms and red dates should be soft; add 200g of rock sugar, longan, and taro, and cook for another 5 minutes.
Season to taste and turn off the heat; scoop it out into a bowl and enjoy!
Tip:- If you prefer the snow mushroom to be crunchy, simmer the red dates for about 20 minutes before adding the mushrooms!
- To save time, you can also cook the dessert in a pressure cooker!
-
Final Product
Snow mushroom taro dessert after cooking will have an attractive aroma characteristic of longan.
When eaten, you will feel the sweet, clear broth, blended with the soft, sweet, fragrant red apple, the soft, sweet snow mushroom, the crunchy, delicious taro, and the mildly sweet longan.
Show off your cooking skills to treat the whole family!
How to Choose Good Taro
- You should choose intact, firm taros that are not soft; you can press the taro with your hand to check its firmness.
- Choose taros that are of similar size; they should feel heavy in hand without needing to be too large.
- Do not choose damaged or moldy taros as these may have gone bad and will not taste good.
How to store and the shelf life of dessert
- Add coconut milk only when you are ready to eat, if there are leftovers, they can still be stored for later consumption.
- You can place the leftover dessert and coconut milk in a container, seal it tightly, or transfer it to a separate bowl and cover it tightly with plastic wrap, then place it in the refrigerator refrigerator for later use.
- When stored in the refrigerator, you can keep the dessert for about 1 – 2 days.
See more:
Above is the recipe for 2 ways to cook tapioca pudding that is crispy and delicious, helping to cool down the whole family on hot sunny days. Wishing you success in your cooking!
