How to make sweet and creamy taro pumpkin dessert that is oddly familiar and addictive

How to prepare taro and pumpkin chè

• 1

  Prepare the ingredients

  Taro and pumpkin should be peeled and washed clean to drain. Next, cut the taro, pumpkin, and coconut flesh into small cubes.

  
• 2

  Boil the taro and pumpkin

  Put a pot of water on the stove; once the water starts to boil, add the diced taro to blanch for about 3 minutes, then remove and let it drain. Continue similarly for the diced pumpkin.

  
• 3

  Boil the ingredients after coating with tapioca flour

  Add the tapioca flour to each bowl containing taro, pumpkin, and coconut, then mix well. Gradually drizzle a little water into the bowl containing coconut and the bowl containing pumpkin, and lightly drizzle some pandan leaf extract into the bowl containing taro, then mix all three bowls together. Use a sieve to remove any excess flour.

  Place a pot of boiling water on the stove, then boil the taro, pumpkin, and coconut in turn until the tapioca flour coating becomes transparent, then remove and rinse with cold water and let drain.

  
• 4

  Prepare the coconut milk

  Prepare a pot and add 100ml of coconut milk, 1 tablespoon of sugar, and a little cornstarch mixed with water into the pot. Place it on the stove and stir until the mixture thickens slightly, then turn off the heat.

  
• 5

  Cook the dessert

  Put 300ml of water, 400ml of coconut milk, and 300g of sugar into the pot, then cook until the sugar completely dissolves. Once the sugar has dissolved, add a little salt into the pot.

  Add the taro, pumpkin, and coconut together and stir gently. Wait for the dessert to boil, then turn off the heat.

  
• 6

  Product

  You scoop the dessert into a bowl and drizzle coconut milk on top; when eating, you can sprinkle a little sesame on it or let it cool and add ice to enjoy together.

  With a colorful bowl of purple yam and pumpkin dessert, the sweet, sticky, fragrant, and rich coconut milk blends with the very soft and fatty pieces of yam and pumpkin, while the coconut is crispy, wrapped in a chewy outer layer, making it very enjoyable to eat. All of these elements come together to create the eye-catching and wonderfully appealing bowl of purple yam and pumpkin dessert that dessert lovers find hard to resist.