Thai Taro Pudding with Coconut Milk
Ingredients
- 400 gTaro tuber (peeled and diced)
- 400 mlCoconut milk (well shaken)
- 100 gpalm sugar (finely chopped)
- 2 tbspRice flour
- 1 pinchGray sea salt
- 2 pcpandan leaves (knotted)
Method
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.
- 1
Peel the taro and cut into small 1 cm cubes. Rinse with clear water to remove excess starch.
- 2
Steam the taro cubes. A knife tip should slide in without resistance, like a well-cooked potato.
- 3
In a saucepan, combine coconut milk, palm sugar, salt, and rice flour. Add knotted pandan leaves to infuse.
- 4
Heat over low heat, stirring constantly. The mixture should thicken until it reaches the consistency of a supple, glossy pastry cream.
- 5
Remove the pandan leaves. Gently fold in the cooked taro cubes so as not to crush them. Serve warm.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently with a splash of coconut milk to loosen the cream.
