Chè Khoai Môn Recipe

Prepare taro

Peel the taro and cut into roughly 1-inch (2–3 cm) cubes. Rinse the cubes under cold water to remove excess starch. Pat dry with a clean towel.

Par-cook taro

Bring a pot of water to a gentle boil and add 1/2 tsp salt. Add taro cubes and simmer 6–8 minutes until just tender but not falling apart. Drain and set aside. If using sweet potato, add it to the pot for the last 5 minutes so it finishes similarly tender; drain together.

Make tapioca dough

In a bowl, combine tapioca starch, all-purpose flour and 1/2 tsp salt. Add 60 ml warm water gradually and mix with a spatula until a stiff dough forms. If dough is too dry, add up to 1–2 tbsp more warm water; if too sticky, dust with a little more tapioca starch.

Form taro balls

Take small portions of dough (about 10 g each) and flatten into a disk. Place a par-cooked taro cube (or half cube for larger pieces) in the center and wrap the dough around it, sealing completely. Roll gently between your palms to form a smooth ball. Repeat until all taro cubes are coated. If you have excess taro pieces, you can simply toss small cubes in a light dusting of tapioca starch to prevent sticking and simmer them separately in the syrup.

Cook taro balls

Bring a medium pot of water to a rolling boil. Add taro balls in batches so they have room to float. Stir gently to prevent sticking. When taro balls float, cook 2–3 minutes more to fully cook through. Use a slotted spoon to transfer balls to a bowl of cold water briefly to firm them, then drain and set aside.

Make the base syrup

In a large saucepan, combine 800 ml water, rock sugar (or granulated sugar), pandan leaves (or pandan extract), and 1/2 tsp salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Taste and adjust sweetness — chè is typically moderately sweet; increase sugar if you prefer sweeter.

Finish with coconut milk

Reduce heat to low. Stir in the 400 ml coconut milk and 1 tsp vanilla extract if using. Heat gently — do not boil hard after adding coconut milk to prevent splitting. Let the mixture warm through for 3–4 minutes so flavors meld, then keep warm on the lowest heat setting.

Add cooked taro balls

Gently add the cooked taro balls (and any extra cooked taro/sweet potato cubes) into the warm coconut broth. Simmer very gently 2–3 minutes to allow the balls to absorb some flavor and to warm them through. Taste and adjust salt/sweetness.

Serve warm or cold

To serve warm: ladle the taro balls and coconut broth into bowls. Drizzle a little coconut cream on top and sprinkle with roasted sesame seeds. To serve cold: let the chè cool to room temperature, then refrigerate until chilled. Serve over crushed ice, finishing with a spoonful of coconut cream and sesame seeds.

Storage

Store leftover coconut broth and taro balls separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently; rewarm the taro balls in simmering water for 1–2 minutes before adding to the broth. Note: tapioca-coated balls will soften over time.