Thai Taro Pudding with Coconut Milk

A creamy texture that coats the spoon, dotted with melting taro cubes. The warm scent of coconut milk balances the earthy sweetness of the tuber.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 425
• Protein: 4 g
• Carbs: 55 g
• Fat: 20 g

Ingredients

• 400 g Taro tuber ( peeled and diced )
• 400 ml Coconut milk ( well shaken )
• 100 g palm sugar ( finely chopped )
• 2 tbsp Rice flour
• 1 pinch Gray sea salt
• 2 piece pandan leaves optional ( knotted )

Instructions

1. Preparing the taro

   Peel the taro and cut into small 1 cm cubes. Rinse with clear water to remove excess starch.

2. Steaming

   Steam the taro cubes. A knife tip should slide in without resistance, like a well-cooked potato.

3. Making the coconut base

   In a saucepan, combine coconut milk, palm sugar, salt, and rice flour. Add knotted pandan leaves to infuse.

4. Thickening

   Heat over low heat, stirring constantly. The mixture should thicken until it reaches the consistency of a supple, glossy pastry cream.

5. Finalizing

   Remove the pandan leaves. Gently fold in the cooked taro cubes so as not to crush them. Serve warm.

Chef's tips

• Do not boil the coconut milk too vigorously to prevent it from splitting.
• The taro must be fully cooked before folding it in, otherwise it will remain grainy to the bite.

Storage

Keeps for 2 days in the refrigerator. Reheat gently with a splash of coconut milk to loosen the cream.