Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
The taro and pumpkin dessert is not only known as a refreshing snack but also provides a high amount of nutrition suitable for the whole family. Let’s get cooking with TasteVN to share this delicious dessert recipe with you!
Ingredients for taro and pumpkin dessert Serves 4
Taro 300 g Pumpkin 200 g Coconut meat 100 g Coconut milk 500 ml Sugar 300 g Tapioca flour 300 g Pandan leaf extract 100 ml Cornstarch 10 g
Tools: pot, bowl, bowl, sieve…
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How to choose good taro and pumpkin:
– How to choose good taro:
- You should choose taro tubers of medium size.
- Those tubers with an opaque white interior and many purple veins are good and starchy taro.
– How to choose good pumpkin:
- You should choose pumpkins with long stems.
- The skin should be dark orange, have less flesh, and not have brown spots or be bruised or rotten.
- When holding it, it should not feel heavy.
See details:
How to make coconut milk: coconut milk can be purchased or made by yourself right at home.
See details at: How to make thick, fragrant, delicious coconut milk simply at home [/info]
How to prepare taro and pumpkin chè
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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.
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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.
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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.
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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.
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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.
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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.
See more:
With the recipe for purple yam and pumpkin dessert on TasteVN, hope you will succeed with your dessert!
*Refer to images and recipes from: Youtube Channel Delicious Food
