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Rich Taro Che
Rate this recipeThis che is made from taro and glutinous rice, so the flavours blend into something really rich, and the coconut milk makes it even more popular.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
6
Level
Easy
Ingredients
Taro
200 g
Grated coconut
300 g
Glutinous rice
100 g
Pandan leaves
10 leaf
Tapioca starch
1 tablespoon
Implementation Steps
01
- Add a little warm water to the grated coconut and squeeze out the thick milk, then add more water and squeeze again for the thin milk.
- Wash the pandan leaves and tie them into a bundle.
- Wash the pandan leaves and tie them into a bundle.
02
- Peel and wash the taro and cut into cubes.
- Rinse the glutinous rice.
- Rinse the glutinous rice.
03
- Add the tapioca starch to the thin coconut milk and cook with sugar and 1/2 tablespoon of salt. When it boils, add the pandan leaves, cook for 5 more minutes and turn off the heat.
- Steam the taro until cooked, then drain.
- Steam the taro until cooked, then drain.
04
- Cook the glutinous rice as usual. When it's almost done, add the taro, stir well and keep cooking until very soft.
- When the rice and taro are soft, stir in the thin coconut milk mixture.
- When the rice and taro are soft, stir in the thin coconut milk mixture.
05
- The che thickens as it cools. Spoon it into bowls, pour over the coconut milk and enjoy.
Good luck!
Good luck!
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