Can I use frozen sweet potato?
Yes, you can use frozen sweet potato cubes. Thaw them first or add them directly to the simmering water, adjusting cooking time as needed until tender.
DESSERT
Chè Khoai Mì: Vietnamese Sweet Potato and Tapioca Pearl Dessert
Indulge in the comforting warmth of Chè Khoai Mì, a traditional Vietnamese dessert. This delightful treat combines tender chunks of sweet potato with chewy tapioca pearls, all simmered gently in a luscious, sweetened coconut milk broth. It's a simple yet satisfying dish, perfect for a cozy evening or a light, sweet interlude.
HOW TO MAKE IT
Let's cook.
01
Rinse the small tapioca pearls under cold water until the water runs clear. Soak them in 1 cup of water for 15 minutes.
02
In a medium saucepan, combine the cubed sweet potato and 1 cup of water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the sweet potato is tender when pierced with a fork.
03
Drain the sweet potato and set aside. In the same saucepan, add the soaked tapioca pearls (with their soaking water), coconut milk, granulated sugar, and salt. Bring to a gentle simmer over medium heat, stirring constantly to prevent sticking.
04
Cook for 10-12 minutes, stirring frequently, until the tapioca pearls become translucent and chewy. If the mixture becomes too thick, add a splash more water or coconut milk.
05
Stir in the cooked sweet potato and vanilla extract (if using). Continue to simmer for another 2-3 minutes, allowing the flavors to meld and the sweet potato to warm through. Taste and adjust sugar if desired.
06
Remove from heat and serve warm or chilled.
About This Recipe
Indulge in the comforting warmth of Chè Khoai Mì, a traditional Vietnamese dessert. This delightful treat combines tender chunks of sweet potato with chewy tapioca pearls, all simmered gently in a luscious, sweetened coconut milk broth. It's a simple yet satisfying dish, perfect for a cozy evening or a light, sweet interlude.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pandan leaf to the simmering coconut milk. Adjust the sweetness to your preference; some prefer it sweeter, others less so. Ensure tapioca pearls are fully translucent for the best texture.
Easy Substitutions
You can substitute regular potatoes for sweet potatoes, though the flavor profile will change. Brown sugar or palm sugar can be used instead of granulated sugar for a deeper caramel note. Large tapioca pearls can be used, but they will require longer soaking and cooking times.
Storage & Reheating
Store leftover Chè Khoai Mì in an airtight container in the refrigerator for up to 3 days. The tapioca pearls may soften further upon storage. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed.
Serving Suggestions
Serve this dessert in small bowls, perhaps garnished with a sprinkle of toasted sesame seeds or a drizzle of extra coconut cream. It pairs wonderfully with a cup of Vietnamese iced coffee or green tea. For a richer experience, add a scoop of coconut ice cream on top.
Common Mistakes
One common mistake is not soaking the tapioca pearls, leading to uneven cooking. Another is not stirring enough, causing the pearls to stick and burn. Overcooking the sweet potatoes initially can make them mushy in the final dessert. Not adjusting sugar to taste can result in a dessert that's either too bland or overly sweet. Finally, serving before the tapioca pearls are fully translucent means they won't have the desired chewy texture.
Frequently Asked Questions
Why are my tapioca pearls still hard?
Your tapioca pearls might still be hard if they weren't soaked long enough or if they haven't cooked for a sufficient amount of time. Continue simmering and stirring until they are fully translucent.
Can I make this dessert vegan?
This recipe is already naturally vegan, as it uses coconut milk and plant-based ingredients.
MORE TO KNOW
The key to perfect tapioca pearls is proper hydration and gentle cooking. Soaking them beforehand helps them cook more evenly and prevents them from clumping. Stirring constantly during the simmering process is crucial to avoid sticking to the bottom of the pan and ensuring each pearl cooks through. The texture should be soft and chewy, not hard in the center. If you find your tapioca pearls are still opaque, continue simmering for a few more minutes, adding liquid as necessary.
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