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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Taro Dessert with Rice Cooker Serves 4
Taro 500 gr (white taro) Glutinous rice 250 gr Coconut milk 350 ml (thin coconut milk) Coconut milk 300 ml (thick coconut milk) Pandan leaves 5 sprigs Tapioca starch 3 tablespoons Butterfly pea flower extract 1/2 cup (rice cup) Sugar 250 gr Salt 1 teaspoon Drinking water 350 ml
How to choose fresh ingredients
How to choose good taro without being fibrous
- When buying taro, you should choose round tubers, shaped like chicken eggs. The outer skin is rough, with many roots and dirt clinging to the skin.
- Prioritize selecting tubers that are of moderate size, not too large and not too small. Freshly harvested taro should still have some mud, with many roots around it.
- If choosing pre-processed or pre-cut tubers, you should select those with a lot of purple and dark red veins in the flesh. This is a sign that the taro is good.
- Avoid buying taro tubers with pale flesh inside or smooth outer skins with few holes, as these tubers will not be tasty.
How to choose sticky fragrant rice
- To make the taro dessert even tastier, you should prioritize using yellow flower sticky rice, as this type of sticky rice will be more fragrant and delicious when cooked compared to other types of sticky rice.
- Additionally, when buying sticky rice, you should choose grains that are of uniform size, not broken or showing signs of yellowing or sprouting.
- Prioritize buying sticky rice that has a light, fragrant smell characteristic of freshly harvested rice, with grains appearing plump and shiny. This is a sign of newly harvested sticky rice.
- Avoid buying sticky rice that has a pungent smell, which can be unpleasant when sniffed. Furthermore, to ensure safety and avoid accidentally buying sticky rice mixed with low-quality grains, you should choose reputable rice stores or supermarkets, such as TasteVN, for your purchase!
Tools needed
Rice cooker, steaming basket, knife, cutting board, pot,…
How to cook Taro Pudding using a rice cooker
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Prepare and steam the taro
After purchasing, peel the taro clean, then wash it thoroughly with water, drain, and cut it into small bite-sized pieces about 1/2 finger length.
Put the cut taro into a bowl along with 1/2 cup of purple color water and 1/2 teaspoon of salt, mix all the ingredients together, then place the taro into the steamer.
Steam over medium heat for about 30 minutes until the taro is soft, turn off the heat, transfer the taro to a colander, discard the purple water, and wait for the taro to cool completely.
During the steaming process, every 5 minutes you should open the lid and stir well to ensure the taro is evenly colored and cooked!
How to peel taro without getting itchy
- Method 1: Wear gloves while peeling, this is the simplest way to prevent your hands from coming into direct contact with the taro.
- Method 2: Blanch the taro in a diluted saltwater mixture for about 3 minutes to remove the itchy hairs, then soak the taro in cold water to retain its characteristic crunch before peeling.
See details: How to properly peel taro without getting itchy
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Wash the rice and cook the sticky rice
The sticky rice you bought should be washed several times with water to remove all the dirt, then place it in a bowl, soak it in water for about 1 hour so that the rice expands, then drain it.
Next, line the bottom of the rice cooker with some pandan leaves, then add all the drained sticky rice along with 350ml of filtered water. Close the rice cooker lid, turn on the cooking mode, and cook for about 10 minutes until the sticky rice is done.
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Cook the coconut milk
While waiting for the sticky rice to cook, place a pot on the stove, add 300ml of coconut milk (the thickest part), 1/2 teaspoon of salt, a mixture of 1 tablespoon of tapioca starch dissolved in water (ratio 1:1), and 50g of sugar.
Stir and cook the coconut milk mixture over low heat for about 3 minutes until the mixture boils, thickens, and the seasonings dissolve, then turn off the heat.
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Cook the dessert
After the sticky rice has been cooked for 10 minutes, open the rice cooker lid, add all the steamed taro, 200g of sugar, and 350ml of coconut milk (thick coconut milk) to the pot.
Cover the rice cooker again and let it cook for about 15 minutes. After 15 minutes, open the rice cooker lid once more, stir well, and remove the pandan leaves inside.
Finally, dissolve 2 tablespoons of tapioca starch with 2 tablespoons of filtered water in a separate bowl, then gradually add it to the rice cooker while cooking the dessert. Add it while stirring until the dessert becomes thick and sticky, then unplug the cooker and turn it off.
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Final Product
The taro pudding cooked in a rice cooker will have a very beautiful color once completed, with each piece of cooked taro showcasing a light purple color of the pandan leaves standing out against the white background of the sticky rice and coconut milk.
When eating, you will feel the soft and chewy sticky rice combined with the fragrant taro, while the coconut milk is rich and creamy, and the aroma of pandan leaves is extremely enticing.
To enhance the flavor, you should enjoy this pudding while it is still hot!
See more
It’s very simple that we already have the chewy and fragrant taro pudding, right? I hope the above instructions are helpful to you. Wish you success!
