Name: Black Sticky Rice with Taro (Chè Khoai Môn)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 250 ml (9 fl oz/1 cup) coconut cream; 1 teaspoon salt; 145 g (5¼ oz/⅔ cup) caster (superfine) sugar; 250 ml (9 fl oz/1 cup) sweetened coconut cream; 100 g (3½ oz) taro, cut into 1 cm (½ in) dice; 1 tablespoon toasted sesame seeds; 250 g (9 oz/1¼ cups) black glutinous rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

100 g (3½ oz) taro, cut into 1 cm (½ in) dice
250 g (9

Method

Cook the taro in salted water for about 5 minutes, or until al dente. Rinse under cold water and set aside.

Put the rice in a large saucepan and cover with cold water, agitate the rice with your hand to release excess husks and impurities, then carefully strain off the water. Repeat this process three times. Then, add cold water to cover the top of the rice by 2.5 cm (1 in) and a