Taro Pudding / Che Khoai Mon

Method17 steps

1. 1

   Step 1: Before starting, check that your actual 6-quart cooker’s instructions permit the basket-steamed root setup with 1 cup water and its release method. This route requires that model permission. Keep the peeled, thawed taro refrigerated until preparation, rinse with clean cold water, pat dry and cut into cubes about 3/4 inch thick.

   Uses 1 lb taro root, peeled (previously frozen and thawed) · Clean cold water as needed for rinsing the peeled taro

2. 2

   Step 2: Put the cut taro into a suitable steamer basket, keeping it above the steaming water.

   Uses Cut taro cubes lifted from the rinse stage

3. 3

   Step 3: For the permitted basket setup, put the separate 1 cup hot steaming water into the inner pot and place the taro basket inside. Fit the pressure lid and set the release control to Sealing. Select Pressure Cook on HIGH for 1 minute using the cooker’s own pressure-cycle control.

   Uses 1 cup hot water for the separate taro basket pressure cycle · Basket of cut taro from step 2

4. 4

   Step 4: After that pressure cycle, use the author’s quick release only if your actual model instructions permit it for these basket-steamed root cubes. Keep clear of escaping steam, wait until all pressure is gone and the lid unlocks, then open away from you. Lift out the basket and check that the taro is fully tender but still holds its shape; if not tender, continue cooking according to the model instructions before proceeding. Set the cooked taro aside for the rice stage.

   Uses Cooked taro basket and steaming water from step 3

   
5. 5

   Step 5: Discard the external taro-steaming water. Once safe to handle, wash and dry the inner pot and return it to the cooker, keeping the cooked taro separately for step 11.

   Uses External steaming water to discard from step 4

6. 6

   Step 6: Wash the glutinous (3/4 cup) rice by swirling in clean cold water for about 30 seconds and pouring off the rinse. Repeat once or twice more, until the water is mostly clear, then drain.

   Uses 3/4 cup glutinous / sweet rice (long grain) · Clean cold water as needed to wash glutinous rice

7. 7

   Step 7: Put the drained rice into the clean inner pot with the pudding salt (1/4 tsp) and its separate 4 cups water. Level the rice gently. Check that the total contents stay at or below your cooker’s half-full limit for expanding rice and meet its applicable rice-cooking requirements before closing the lid.

   Uses Washed drained rice from step 6 · 1/4 tsp salt · 4 cups water

8. 8

   Step 8: Fold the 2–3 washed pandan leaves into a bundle and tie the leaves together. Add the bundle to the rice and water.

   Uses 2-3 Pandan leaves (washed) · Rice and cooking water from step 7

9. 9

   Step 9: Fit the pressure lid, set the release control to Sealing and select Pressure Cook on HIGH for 5 minutes using the cooker’s own pressure-cycle control.

   Uses Rice, water and pandan bundle from step 8

10. 10

    Step 10: After the rice cycle, turn off Keep Warm and leave the release control in Sealing for a full natural release. Wait until all pressure has gone and the lid unlocks before opening; do not quick-release the starchy rice liquid. Remove and discard the pandan leaves.

    Uses Cooked rice and pandan bundle from step 9

11. 11

    Step 11: Gently stir the pudding sugar (2/3 cup) into the cooked rice. Add either 2 tsp vanilla sugar or 1/2 tsp vanilla extract, then stir in the pandan paste (1/8 tsp). Fold in the fully cooked taro from step 4 without crushing the grains or cubes.

    Uses Cooked rice after removing the pandan bundle · 2/3 cup sugar · 2 tsp vanilla sugar if choosing this vanilla option · 1/2 tsp vanilla extract only instead of the vanilla sugar · 1/8 tsp Pandan paste · All cooked taro lifted from step 4

    
12. 12

    Step 12: Whisk the pudding’s separate 1 tbsp tapioca starch with its 2 tbsp thickener water until smooth. Gently stir that slurry into the taro-and-rice pudding.

    Uses 1 Tbsp tapioca starch · 2 Tbsp water · Taro and rice pudding from step 11

13. 13

    Step 13: Use Sauté on Less or the lowest heat setting, with the pressure lid off, and gently warm the pudding until it just begins bubbling, about 2–3 minutes. Cancel Sauté as soon as it reaches that point; avoid vigorous stirring.

    Uses Pudding with thickener from step 12

14. 14

    Step 14: In a small saucepan, whisk together the sauce’s 3/4 cup coconut milk, separate 3/4 cup sauce water, 1 tbsp sauce sugar, 1 tbsp sauce tapioca starch and 1/4 tsp sauce salt.

    Uses 3/4 cup coconut milk · 3/4 cup water · 1 Tbsp sugar · 1 Tbsp tapioca starch · 1/4 tsp salt

15. 15

    Step 15: Heat the sauce over medium heat, stirring to prevent scorching. When it starts to boil, about 3–4 minutes, turn off the heat. Continue stirring off the heat for about 1 minute as it thickens, then transfer to a small bowl.

    Uses Full mixed sauce from step 14

16. 16

    Step 16: Spoon the pudding into dessert bowls and drizzle with the prepared coconut sauce as desired. Enjoy hot, or cool briefly and refrigerate promptly if serving cold.

    Uses Finished pudding as desired for the serving bowl · Prepared coconut sauce as desired for topping

17. 17

    Step 17: Refrigerate remaining pudding and coconut sauce promptly in covered shallow containers and enjoy within 3–4 days. Reheat cooked leftovers until hot throughout, reaching 74 °C (165 °F), or serve safely chilled portions cold.

    Uses Remaining finished pudding · Remaining prepared coconut sauce