Taro Root and Glutinous Rice in Coconut Milk

Chè Khoai Môn

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Both taro root and glutinous rice have a starchy consistency, which serves as a base for many desserts and tapiocas. Glutinous rice is like a sweet rice flour made from short-grain rice. It becomes moist and sticky when cooked, creating a chewy texture that makes it great as a base for Vietnamese desserts and snacks like che. If my family is cooking taro root for dinner, a few extra roots will always be purchased to make che in the morning to serve hot for breakfast.


  • ½ pound taro root, approximately 5 small roots
  • ½ cup glutinous rice
  • 2 cups water
  • cups coconut milk
  • ¼ cup plus
  • 1 tablespoon sugar
  • 2 tablespoons sweetened condensed milk
  • ½ teaspoon salt


    1. Put the taro root in a medium saucepan and cover with water. Boil for about 15 minutes or until soft. Drain, let cool, and peel. Dice into -inch cubes. Set aside.
    2. Put the rice and 2 cups water in a medium saucepan. Cook, uncovered, for about a half hour over medium heat, stirring every 5 minutes or so, as the rice may bubble over as it is cooking. The rice will be completely cooked when its starches have thickened to a sticky texture and just a little bit of water remains.
    3. Reduce the heat to a simmer. Add the taro root cubes, 2 cups of the coconut milk, ¼ cup of the sugar, the condensed milk, and salt. Stir thoroughly, then simmer for 10 minutes. Remove from the heat.
    4. In a small bowl, blend together the remaining ½ cup coconut milk and 1 tablespoon sugar for the topping.
    5. The dessert can be served hot or at room temperature. Spoon into individual bowls and top each serving with a few dollops of the coconut milk and sugar mixture.